Home / Recipes / Chinese Baked Dumplings – Pork and Shrimp

Chinese Baked Dumplings – Pork and Shrimp

Introducing Asian-inspired Baked Dumplings : A delightful fusion of traditional Chinese dumpling fillings and the art of baking. The result? A symphony of taste that’s both comforting and adventurous, all in one bite.

Baked Dumplings just out of oven on the baking sheet
Baked Dumplings

In this post: Everything you need to make this Chinese Baked Dumplings:

Baked Dumplings Chinese style
Baked Chinese Dumplings

儭 Recipe Development

it’s no surprise that the flavors of Asian cuisine are my go-to option when it comes to cooking. However, living in a Western country, I’ve discovered the convenience and versatility of using an oven, store-bought pastries, and a mixer. With these modern conveniences in mind, I embarked on a recipe development journey to create a dish that seamlessly blends the best of both worlds the convenience of Western cooking methods with the beloved Chinese flavors.

I invite you to try this recipe and experience the harmonious blend of convenience and authenticity that will surely delight your taste buds.

all ingredients for Baked Dumplings
Ingredients for Baked Dumplings

Ingredients

  • Pork: For optimal results, it is recommended to use a pork mixture with a lean and fat ratio of 7 to 3. This specific blend, often referred to as “dumpling pork mince,” can typically be found in Asian grocery stores. The fat content in pork helps to prevent the filling from becoming overly dry during the baking process.
  • Prawns: Using fresh prawns or whole unshelled prawns is recommended for this recipe. Processed prawns found in packages often lose much of their flavor during the factory process. It is suggested to cut the prawns into small chunks to preserve their texture in the filling.
  • Puff pastry: Cutting the pastry into circles may not be the most efficient way as it can result in wastage of the edges. Feel free to explore different shapes and sizes for your pastries, such as triangles, or even transform them into delicious sausage rolls. The choice of shape is entirely flexible and can be tailored to your preference and creativity.
  • Coriander: If coriander is not to your liking, you can substitute it with chives. Chives offer a milder and slightly different flavor profile that can be a great alternative to this recipe.
  • Egg: Separating the egg into egg white and yolk. Incorporate the egg white into the filling mixture. Then, brush the pastry with the beaten egg yolk just before baking.
Pork and prawn pastries on the baking sheet, just out of oven
Chinese Baked Dumplings

How to make this baked dumplings

* Step one: Making the fillings

Combine pork, prawns, soy sauce, sesame oil, egg white, and ginger in a mixer. Leave out the coriander. Use low speed to mix the ingredients for 3-5 minutes until the mixture reaches a slightly sticky consistency, as shown in the picture below.

Pork and prawn pastries, filling
The mixture without the coriander

Then, add the chopped coriander to the mixture and continue to mix for an additional minute.

Pork and prawn pastries filling
The filling of pork and prawn baked dumplings

*Step Two: Making the pastries

Cut the puff pastry into circles. Spoon a portion of the pork and prawn mixture onto each pastry circle. Fold the pastry over the filling and use a fork to seal the edges. Arrange the sealed pastries on a baking sheet, brush them with beaten egg wash, and sprinkle sesame seeds on top.

*Step Three: Baking

Place the prepared pastries in a preheated oven set at 180 degrees Celsius (350 degrees Fahrenheit). Bake them for approximately 15 minutes or until they turn golden and achieve a crispy texture.

Chinese Baked Dumplings
Chinese Baked Dumplings

FAQs

Q: What other meat can be used as an alternative to pork in this recipe?

A: Chicken mince can be used, but do keep in mind that chicken is lean meat and tends to become dry. To combat this, you can add some oil to the chicken mince to help retain moisture and prevent dryness.

Q: Can I use dumpling sheets to make dumplings?

A: Absolutely! This filling is originally intended for dumplings, so using dumpling sheets would be a perfect fit. However, it’s best to pan-fry them when using dumpling sheets, as baking may not yield the desired results.

Q: Is it possible to skip using a mixer for this recipe?

A: Yes, it is possible to skip using a mixer. However, without the mixer, you will need to spend a bit more time manually mixing the ingredients to achieve the desired sticky consistency.

Baked Dumplings
Baked Dumplings

These Asian-inspired Pork and Prawn baked dumplings are a delight to make and serve as the perfect finger food for any gathering. Their incredible taste and convenient nature make them enjoyable for everyone.

So why wait? Prepare a batch and get ready to impress and satisfy your family and friends with these irresistible treats.

Several pork and prawn pastries, ready to be served. fork cut through
Chinese Baked Dumplings

失 Other Asian Fusion Recipes

Ground beef pastries: These pastries are stuffed with juicy beef, onion, and Asian ingredients. 

Ground beef and pasta: The most popular and satisfying recipe!

Vegan spring onion pasta: It is a quick and delicious recipe for your busy days. 

Baked Dumplings

Chinese Baked Dumplings

Chinese Baked dumplings: A tasty mix of Chinese dumpling ingredients with the magic of baking.
Author: Lei
5 from 6 votes
Print Pin Rate
Course: Appetizer
Cuisine: fusion
Diet: Low Lactose
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings 3

Ingredients

  • 200 g pork mince
  • 150 g prawns (chopped into small pieces)
  • 1 cup chopped coriander
  • 1.5 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon grated ginger
  • 4-5 sheet puff pastry (or enough for the fillings)
  • 1 egg (separate egg white and yolk)
  • 2 tablespoon sesame seeds

Instructions

  • Making the fillings: Combine pork, prawns, soy sauce, sesame oil, egg white, and ginger in a mixer. Leave out the coriander. Use low speed to mix the ingredients for 3-5 minutes until the mixture reaches a slightly sticky consistency. Then, add the chopped coriander to the mixture and continue to mix for an additional minute.
  • Making the pastries: Cut the puff pastry into circles. Spoon a portion of the pork and prawn mixture onto each pastry circle. Fold the pastry over the filling and use a fork to seal the edges. Arrange the sealed pastries on a baking sheet, brush them with beaten egg wash, and sprinkle sesame seeds on top.
  • Baking: Place the prepared pastries in a preheated oven set at 180 degrees Celsius (350 degrees Fahrenheit). Bake them for approximately 15 minutes or until they turn golden and achieve a crispy texture.

Recipe Notes:

    • Pork:For optimal results, it is recommended to use a pork mixture with a lean and fat ratio of 7 to 3. This specific blend, often referred to as dumpling pork mince, can typically be found in Asian grocery stores. The fat content in pork helps to prevent the filling from becoming overly dry during the baking process.
    • Prawns:Using fresh prawns or whole unshelled prawns is recommended for this recipe. Processed prawns found in packages often lose much of their flavor during the factory process. It is suggested to cut the prawns into small chunks to preserve their texture in the filling.
    • Puff pastry:Cutting the pastry into circles may not be the most efficient way as it can result in wastage of the edges. Feel free to explore different shapes and sizes for your pastries, such as triangles, or even transform them into delicious sausage rolls. The choice of shape is entirely flexible and can be tailored to your preference and creativity.
    • Coriander:If coriander is not to your liking, you can substitute it with chives. Chives offer a milder and slightly different flavor profile that can be a great alternative to this recipe.
    • Egg:Separating the egg into egg white and yolk. Incorporate the egg white into the filling mixture. Then, brush the pastry with the beaten egg yolk just before baking.

Nutrition Information:

Calories: 2112kcalCarbohydrates: 150gProtein: 46gFat: 148gSaturated Fat: 38gPolyunsaturated Fat: 21gMonounsaturated Fat: 80gTrans Fat: 0.01gCholesterol: 166mgSodium: 1661mgPotassium: 539mgFiber: 6gSugar: 3gVitamin A: 538IUVitamin C: 2mgCalcium: 135mgIron: 10mg

You might also like:

Signup For New Recipes

5 from 6 votes (6 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*