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Pan-Fried Porkand Shrimp Dumplings

Recipe by Herman at Home on InstagramAdded 5 November 2026.

20 minutes to prep, 15 to cook. These pan‑fried pork and shrimp dumplings deliver juicy, savory pork and cabbage filling with a whole shrimp perched on top, all finished with a satisfyingly crispy bottom. The quick pan‑fry‑then‑steam method gives you dumpling flavor without the hassle of folding, making it perfect for a fast weeknight dinner or a weekend snack.

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Method

  1. Combine ground pork, shredded napa cabbage, chopped shiitake mushrooms, chopped green onions, soy sauce, oyster sauce, and beaten egg in a bowl; mix well to form the filling.

  2. Scoop the filling into a dumpling wrapper, pinch the edges in a circular motion to form an open‑faced dumpling, and top each with a whole raw shrimp.

  3. Heat vegetable oil in a skillet over medium‑high heat and arrange the dumplings flat‑side down; fry until the bottoms turn golden brown.

  4. Add a splash of water to the pan, cover, and steam the dumplings until the shrimp are cooked through and the filling is hot.

  5. Remove the lid and continue cooking for another minute or two to re‑crisp the bottoms.

  6. Drizzle a dark sauce over the dumplings and shrimp.

  7. Drizzle a lighter amber‑colored sauce over the dumplings and shrimp.

  8. Sprinkle chopped green onions over the cooking dumplings.

Tips while you cook

Steam with lid
After adding water, cover the pan and steam until the shrimp are cooked through and the filling is hot.
Re‑crisp bottoms
Remove the lid and cook for another 1–2 minutes to re‑crisp the dumpling bottoms.
Form open‑faced dumplings
Pinch the wrapper edges in a circular motion.
Add sauces at the end
Drizzle the dark and amber sauces over the dumplings just before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Herman at Home’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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