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Shrimp and Pork Clear Dumpling

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 25 minsscheduleTotal: 45 minsoutdoor_grillBoiledlocal_fire_departmentMild
Allergens:warningShellfishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Preparation
00:00:47
warningStay safe

Wash hands and utensils thoroughly after handling raw seafood to prevent cross-contamination.

  • Chop green onions and white onion parts
  • Crush and mince garlic
  • Mince red chili
  • Peel off heads and tails of 340g shrimp while keeping shells intact
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Watch out

Wash hands and utensils thoroughly after handling raw seafood to prevent cross-contamination.

Ingredients:tiger prawns (340 g)pork belly (250 g)Garlic (20 g)diced bird's eye chiligreen onion
Tools:kitchen knifecutting board
02
Active Cooking
00:02:24
  • Cut 250g pork belly into 1cm square cubes
  • Heat cooking oil in a pan, sauté minced garlic and onion
  • Add pork belly and stir-fry until firm and rendered
  • Add 340g shrimp and mix well
  • Season with 2 tsp seasoning powder, 1/4 tsp MSG, 1 tsp annatto powder, 1 tsp sugar, 1 tsp pepper, 1 tsp fish sauce, and 1 tsp annatto oil
  • Stir-fry over medium heat until shrimp turns red, absorbs flavors, and colors evenly, then turn off heat to cool
local_fire_departmentMedium heat, about 8 to 10 minutes
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Watch out

Oil can splatter when adding aromatics, and do not stir-fry too long or the meat will become dry and tough.

Ingredients:pork belly (250 g)tiger prawns (340 g)seasoning soy sauce (2 tsp)MSG (0.25 tsp)annatto powder (1 tsp)sugar (1 tsp)Pepper (1 tsp)fish sauce (1 tsp)Annatto seeds (1 tsp)Cooking oil
Tools:spatulafrying pan
03
Active Cooking
00:03:41
warningStay safe

Water is very hot; be careful when starting to knead by hand to avoid burns.

  • Boil 330ml water in a pot and keep it hot
  • Put 400g tapioca starch and 1 tsp salt into a large bowl and mix well
  • Gradually ladle boiling water into the starch while stirring with a spoon
  • Once cooled slightly, knead continuously with hands and hot water so the dough becomes half-cooked and half-raw
  • Knead until smooth, pliable, and stretchy without breaking
  • Divide the dough into 4 parts and wrap tightly with plastic wrap
local_fire_departmentLow heat to keep water boiling
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Watch out

Water must be boiling hot and added gradually

adding too much water at once will turn the dough into mush

Ingredients:tapioca starch (400 g)water (330 ml)Salt (1 tsp)
Tools:saucepanbowl
04
Active Cooking
00:05:24
  • Take each dough piece and roll it flat to about 2mm thickness on a floured board
  • Use a 4cm round cutter to stamp the dough into uniform circular wrappers
  • Place a piece of cooked shrimp and pork filling in the center of each wrapper
  • Fold the wrapper in half and pinch the edges tightly so it won't burst when boiling
  • Arrange dumplings on a tray and cover with a damp cloth to prevent drying
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Watch out

Edges of the dumpling must be pinched tightly, otherwise, the filling will leak out into the water when boiling.

Tools:rolling pincookie cutter
05
Active Cooking
00:07:11
warningStay safe

Boiling water is very dangerous; be careful when dropping dumplings to avoid splashing hot water on skin.

  • Boil a large pot of water with a pinch of salt and cooking oil, and prepare a bowl of cold water
  • Drop wrapped dumplings into the boiling water
  • When dumplings float to the surface, cook for about 1 more minute
  • When dumplings become translucent, they are cooked; scoop them out directly into the cold water bowl to rinse off excess starch
  • Transfer to a strainer and quickly drizzle with green onion oil, mixing well to prevent sticking
local_fire_departmentHigh heat
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Watch out

Drop dumplings gently into boiling water to avoid splashing hot water.

Ingredients:SaltCooking oilgreen onion
Tools:potslotted spoon
06
Active Cooking
00:08:53
  • Add 4 tbsp fish sauce, 5 tbsp sugar, and 8 tbsp water into a pot and mix well
  • Boil until fish sauce is completely dissolved and simmering, then turn off heat
  • Wipe a plate with green onion oil and arrange clear shrimp dumplings on it
  • Serve with a bowl of sweet fish sauce mixed with minced garlic and chili
local_fire_departmentMedium heat
Ingredients:fish sauce (4 tbsp)sugar (5 tbsp)water (8 tbsp)Garlicdiced bird's eye chili
Tools:saucepanplate

groceryAll Ingredients

tiger prawns340 g
pork belly250 g
Garlic20 g
diced bird's eye chili5 piece
green onion5 piece
tapioca starch400 g
water330 ml
seasoning soy sauce2 tsp
MSG0.25 tsp
annatto powder1 tsp
sugar6 tbsp
Pepper1 tsp
fish sauce5 tbsp
Annatto seeds1 tsp
Salt1 tsp
Cooking oil2 tbsp

blenderAll Tools Needed

kitchen knifecutting boardspatulafrying pansaucepanbowlrolling pincookie cutterpotslotted spoonplate