Sorry, it took so long for me to upload a new recipe!
It’s been a bit cray cray the last few weeks! Some of you probably know already (if you are following me on YouTube, Facebook & Instagram) that I’m working on opening my restaurant! 😆 Ok, I can’t really tell you any details right now so please be patient with me for future updates! The restaurant takes lots lots lots lots lots lots and lots of time, effort and energy!!
So, let’s get into the Crazy Rich Asians Dumpling!!
I was inspired to make this Chinese-style dumpling recipe after watching the movie Crazy Rich Asians which you MUST watch if you haven’t!!! The funniest movie I’ve seen this year!!!
The key for Crazy Rich Asians dumplings is the juicy filling and (Cliché warning) love. 😘
Omg, I just got goosebumps, after saying that! lol! Sorry!!
I will just start it!!
First thing is first, let’s make the filling!
Combine finely chopped shrimp, ground pork, grated ginger, grated garlic (I used a zester and grated straight into the mixing bowl), chicken bone broth(you can use regular chicken broth too), and Shaoxing wine (you can substitute to dry sherry or sake. You can use water too if that’s the only choice) in a mixing bowl and mix with a pair of chopsticks in one circular direction.
When it’s all well combined we are gonna add soy sauce, salt, sugar, cornstarch, sesame oil, and white pepper to season. Keep the mix in one circular direction.
Finally, add chopped green onions and garlic chive. Mix in one circular direction until everything is well combined.
The filling is done! So easy right?!
On the right in the picture is my FAV dumpling wrappers, it’s usually sold in an Asian/Korean/Chinese/Japanese market in a freezer or refrigerator section. It’s thin and elastic, very easy to shape especially for beginners!
If you want to make the wrappers from scratch, here is my recipe for it!
Bring one dumpling wrapper at a time on your palm and wet the edge with water slightly. Place 1/2 to 1 Tablespoon filling in the middle, fold as a half-moon shape.
Seal by fold one side of the wrapper 1/4-inch then press edges together and repeat until the dumpling is completely sealed. Place on a flour-dusted baking sheet or cutting board and repeat until you are done with the wrappers and the filling.
If you would like to freeze the dumplings at this stage, place dumplings on a baking sheet as one layer and not touching. Then freeze them for a couple of hours. Transfer frozen dumplings in an air-tight plastic bag and seal tight. Keep it freeze.
Now, you can cook these dumplings any way you desired. Steam, boil (the most popular way in China), deep fry, or pan fry…
I’m going to show you my favorite way to cook the dumplings which are pan fry and steam at the same time, so I can enjoy soft and crunch both textures!
Add 1 Tablespoon of oil (or enough to cover the pan) and place dumplings in an 8-inch skillet. Ideally 10 to 12 at a time, they don’t have to have a space.
Turn the heat to medium-high heat; quickly mix 2/3 cup of cold water and 1 tsp flour in a medium-size bowl to make a slurry and pour into the skillet. Cover and let it cook for 5 to 6 minutes or until the dumplings are fully cooked and all the monsters are evaporated.
This is the perfect time to make the dipping sauce! Go ahead and mix 1 part of soy sauce, 2 parts of vinegar, and 1/2 part of chili oil. This is my favorite ratio of dumpling dipping sauce. For the look, you can go ahead and add some chili flakes or/and sesame seeds!
With the slurry, you should end up this beautiful wings around the dumplings! So crunch and delicious!!
Serve the dumplings immediately with the dipping sauce.
Crazy Rich Asians Dumpling
- Total Time: 10 mins
- Yield: 42 to 44 dumplings 1x
- 1/2 lb (8 oz) peeled and deveined shrimp, chop finely
- 1/2 lb (8oz) ground pork
- 1 1/2 tsp grated ginger
- 1 1/2 tsp grated garlic (approximately 2 garlic cloves)
- 4 Tbsp chicken bone broth
- 1 Tbsp Shaoxing wine, sake or dry sherry
- 2 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 2 tsp cornstarch
- 1/2 tsp sesame oil
- 1/8 tsp white pepper
- 4 green onions, chopped
- 4 oz garlic chive, chopped
- 40 to 42 dumpling wrappers
- cooking oil
- some all purpose flour
- Dipping sauce (1 part soy sauce, 2 part rice vinegar, 1/2 part chili oil)
- Combine shrimp, pork, ginger, garlic, chicken bone broth and shaoxing wine in a mixing bowl and mix with a pair of chopsticks in one circular direction.
- When it’s all well combined, add soy sauce, salt, sugar, cornstarch, sesame oil and white pepper. Keep mix in one circular direction.
- Finally, add green onions and garlic chive. Mix in one circular direction until everything is well combined.
- Bring one dumpling wrapper at a time on your palm and wet the edge with water slightly. Place 1/2 to 1 Tablespoon filling in middle, fold as a half moon shape. Seal by fold one side of the wrapper 1/4-inch then press edges together and repeat until the dumpling is completely sealed. Place on a flour dusted baking sheet or cutting board and repeat until you are done with the wrappers and the filling.
- Add 1 Tablespoon of oil (or enough to cover the pan) and place dumplings in a 8-inch skillet. (Ideally 10 to 12 at a time, they don’t have to have a space)
- Turn the heat to medium high heat; quickly mix 2/3 cup of cold water and 1 tsp flour in a medium size bowl to make slurry and pour to the skillet. Cover and let it cook for 5 to 6 minutes or until the dumplings are fully cooked and all the monsters are evaporated.
- This is perfect time to make the dipping sauce! Go ahead and mix all the ingredients for the dipping sauce and it’s ready to eat! Serve the dumplings immediately with the dipping sauce. Enjoy!
If you would like to freeze the dumplings at this stage, place dumplings on a baking sheet as one layer and not touching. Then freeze them a couple hours. Transfer frozen dumplings in a air tight plastic bag and seal tight. Keep it freeze.
- Cook Time: 10 mins
This was very delicious but my wontons stuck to the pan and each one tore. I tried with starchy water and with plain water in the oiled non-stick pan. Thanks for the recipe!
How do you cook the frozen dumplings? Do you let them thaw first or put them in the pan frozen?
In step 6, the Monsters did not evaporate, but the the Dumplings were Epic!!! Thank you for sharing your recipes!
My husband and I just made these and they are amazing!!! We will not buy them anymore, we will use this recipe. Thank you so much, we have tried your broccoli beef and healthy orange chicken and those tasted so good. We cant wait to try more of your recipes =)
What are the ” monsters”? I’m new to your site, an happily so. Already picked up 2 wonderful hints from this recipe alone… The slurry to make the “wings” and the ratio for the dipping sauce (which I make for many meals.) I no longer use Soy Sauce without Sambal Oolek mix in. I go nowhere without those two, just in case I unexpectedly get to eat Asian. lol
Sorry about the confusion! That is actually a typo, I meant moistures ):
Looks delicious! I can’t wait to try it out 👍❤️! Thank you for sharing!
So happy you’re starting a restaurant!!! You’re an amazing cook and so inspiring! 💖