Pan-Fried Dumplings with Poached Egg and Fresh Shrimp

This is a modern, creative twist on classic Chinese pan-fried dumplings (potstickers / guotie), where a whole runny-yolk egg is “hugged”  inside the dumpling skin together with juicy fresh shrimp filling.

 When pan-fried, the bottom becomes golden and crispy, the egg yolk stays soft and oozes out when you bite in, creating an ultra-luxurious, rich mouthfeel.

The result is visually stunning, texturally perfect (crisp base + tender shrimp + molten egg yolk), and very popular in contemporary Chinese home cooking and restaurants.Ingredients (makes about 12–15 large dumplings)Dumpling wrappers

• Round dumpling wrappers (large size preferred, ~10–12 cm diameter) — 12–15 pieces (store-bought or homemade)

Shrimp & egg filling

• Fresh large shrimp / prawns — 300–350 g (peeled, deveined, patted very dry)
• Egg yolks — 12–15 (one per dumpling; separate carefully; save whites for another use or add 1–2 to filling)
• Pork fat / lard (or chicken fat) — 20–30 g, finely minced (makes shrimp bouncier and juicier)
• Ginger — 1 tsp, minced
• Green onion — 1 tbsp, finely chopped
• Shaoxing wine — 1 tbsp
• Light soy sauce — 1 tsp
• Salt — ½ tsp
• Sugar — ½ tsp
• White pepper — ¼ tsp
• Sesame oil — 1 tsp
• Cornstarch — 1 tsp (helps bind and retain moisture)

Pan-frying

• Neutral oil — 2–3 tbsp
• Water — 80–120 ml (for steaming stage)
• Sesame oil — ½ tsp (for final aroma)

Dipping sauce (optional)

• Light soy sauce — 2 tbsp
• Black vinegar — 2 tbsp
• Chili oil — 1 tsp
• Minced garlic — ½ tsp
• Sugar — pinch

Step-by-Step Instructions

1. Prepare the shrimp filling
   • Roughly chop half the shrimp into small pieces (for texture).
   • Finely mince or pulse the other half in a food processor until it becomes a sticky paste (this creates bounce and juiciness).
   • In a bowl, combine shrimp paste + chopped shrimp + minced pork fat/lard + ginger + green onion + Shaoxing wine + soy sauce + salt + sugar + white pepper + sesame oil + cornstarch.
   • Stir vigorously in one direction for 2–3 minutes until the mixture is sticky and bouncy (this is very important for juicy filling).
   • Cover and refrigerate 15–30 minutes to firm up.
2. Assemble the
   • Place one wrapper on your palm or a flat surface.
   • Put about 1–1½ tbsp shrimp filling in the center, creating a small well in the middle.
   • Carefully place one whole raw egg yolk into the well (be gentle — do not break it).
   • Lightly wet the edge of the wrapper with water.
   • Fold into a classic half-moon shape, pleating one side while pressing firmly to seal (leave no gaps — yolk must stay inside).
   • Repeat until all wrappers are filled. Keep assembled dumplings covered with a damp cloth to prevent drying.
3. Pan-fry
   • Heat 2–3 tbsp neutral oil in a non-stick or cast-iron pan over medium heat until hot but not smoking.
   • Place dumplings flat-side down (pleated side up) in a single layer (do not overcrowd).
   • Fry undisturbed 2–3 minutes until bottoms turn golden-brown and crispy.
   • Pour in 80–120 ml water (enough to come about ⅓ up the side of the dumplings).
   • Immediately cover with a tight-fitting lid.
   • Reduce heat to medium-low. Steam-fry 6–8 minutes until water evaporates and you hear sizzling again (this cooks the shrimp and sets the egg white around the yolk without overcooking it).
   • Remove lid. Drizzle ½ tsp sesame oil around the pan for extra aroma and crispiness.
   • Fry another 1–2 minutes until bottoms are deep golden and ultra-crisp.
4. Serve
   • Slide dumplings onto a plate (crispy side up) using a spatula — try to keep them intact so the yolk doesn’t leak early.
   • Serve immediately while hot — the yolk should still be runny when you cut or bite in.
   • Accompany with dipping sauce: mix soy sauce + black vinegar + chili oil + garlic + pinch of sugar.
   • To eat: bite into the top or side → yolk flows out → dip in sauce → enjoy the contrast of crispy base, tender shrimp, and molten yolk.

Quick Tips for Success

• Egg yolk safety → Use very fresh eggs. The brief steaming time is enough to set the white around the yolk while keeping the center runny (internal temp reaches safe levels).
• No yolk leakage → Seal edges very tightly. If worried, add a tiny bit of filling around the yolk to create a buffer.
• Crispy bottom → Don’t move dumplings until water fully evaporates and you hear frying sound again.
• Shrimp bounce → Vigorous stirring + fat + cornstarch = restaurant-style juicy texture.
• Variations →
  • Add chopped water chestnut or bamboo shoots for crunch.
  • Use whole small shrimp instead of chopping for more texture.
  • For spicier version: add chili crisp to filling or dipping sauce.
• Make-ahead → Assemble and freeze uncooked dumplings on a tray, then transfer to bag. Pan-fry from frozen — add 2–3 extra minutes steaming time.

This dish is luxurious yet approachable — the moment the runny yolk meets the crispy base and sweet shrimp is pure magic.

Shredded Purple Cabbage Salad

This is a refreshing, crunchy, and vibrant cold dish popular across China, especially as a quick summer side or appetizer.

 The purple cabbage (also called red cabbage) is thinly shredded, lightly salted to crisp it up, then tossed in a classic tangy-garlicky-sesame dressing. It’s light, colorful, slightly sweet-sour-spicy, and pairs beautifully with richer main dishes or rice.

Ingredients (serves 3–4 as a side)Main ingredient:

• Purple cabbage (red cabbage) — 1 small to medium head (about 500–600 g)

Dressing:

• Garlic — 3–4 cloves, minced or finely grated
• Fresh red chili or green chili — 1–2 (optional, deseeded and thinly sliced or minced for mild heat)
• Light soy sauce — 2–3 tbsp
• Chinese black vinegar (Zhenjiang vinegar preferred) — 2–3 tbsp (adjust for tanginess)
• Sugar — 1–2 tsp (or more to taste; balances acidity)
• Sesame oil — 1–2 tsp
• Salt — ½ tsp (for initial salting + to taste)
• Optional for extra flavor:
  • A pinch of MSG or chicken powder (for umami)
  • ½–1 tsp chili oil or Sichuan pepper oil (for numbing heat)
  • 1 tsp toasted sesame seeds (for garnish and aroma)

Optional add-ins for texture & color:

• Carrot — ½ medium, julienned or shredded
• Cucumber — ½, julienned (adds extra crunch)
• Cilantro (香菜) — small handful, roughly chopped
• Green onion — 1 stalk, thinly sliced

Step-by-Step Instructions

1. Prepare the purple cabbage
   • Remove outer leaves and cut the cabbage in half through the core.
   • Remove the thick core, then thinly shred the cabbage (use a mandoline, sharp knife, or food processor with shredding blade for very fine, even strips — aim for 2–3 mm thick).
   • Place shredded cabbage in a large bowl. Sprinkle with ½ tsp salt.
   • Toss well and let sit 10–15 minutes. The salt draws out excess water, making the cabbage crispier and less watery in the final dish.
   • After resting, squeeze the cabbage gently in handfuls to remove as much liquid as possible (do not rinse — you want the salt flavor). Pat dry with paper towels if still wet.
2. Prep additional vegetables (optional)
   • If using carrot or cucumber: julienne into thin matchsticks.
   • Lightly salt them separately for 5–10 minutes, squeeze dry, and mix with the cabbage.
3. Make the dressing
   • In a small bowl, combine minced garlic, sliced/minced chili (if using), light soy sauce, black vinegar, sugar, and sesame oil.
   • Stir until sugar dissolves completely.
   • Taste and adjust: it should be tangy, savory, slightly sweet, with a strong garlic kick. Add chili oil or Sichuan pepper oil if you want heat.
4. Toss the salad
   • In a large mixing bowl, combine drained shredded purple cabbage (and carrot/cucumber if using).
   • Pour the dressing over the top.
   • Toss thoroughly with chopsticks or clean hands (wear gloves if sensitive to chili/garlic) until every strand is evenly coated.
   • Let marinate in the refrigerator for 10–20 minutes (flavors meld and cabbage softens slightly but stays crunchy).
5. Finish & serve
   • Give one final toss.
   • Transfer to a serving plate or bowl.
   • Garnish with chopped cilantro, sliced green onion, toasted sesame seeds, and extra chili slices if desired.
   • Serve chilled or at cool room temperature as a refreshing side.

Quick Tips for Best Result

• Crunch is key → Salt + squeeze step is essential — it keeps the cabbage crisp instead of soggy.
• Color preservation → Purple cabbage bleeds color when cut — toss quickly after dressing to keep vibrant.
• Vinegar choice → Zhenjiang black vinegar gives the best smoky depth and authentic taste. Rice vinegar is a milder substitute.
• Make ahead → Can be prepared 1–2 hours in advance (flavors improve), but don’t keep longer than 1 day — cabbage softens.
• Variations →
  • Add blanched wood ear fungus or kelp strips for chewy texture.
  • For Sichuan-style: add more chili oil + ground Sichuan pepper.
  • For sweeter version: increase sugar or add a little honey.
• Storage → Best eaten the same day. Refrigerate leftovers up to 24 hours (will soften but still tasty).

This salad is bright, tangy, refreshing, and full of crunch — a perfect counterpoint to rich Chinese main dishes.