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.