Pork Shrimp and Napa Cabbage Dumplings
January 27th, 2014 10 Comments

Pork Shrimp and Napa Cabbage Dumplings

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Pork, Shrimp, and Napa Cabbage Dumplings


Pork, Shrimp, and Napa Cabbage Dumplings

Makes 24 dumplings | Prep Time: 25 Minutes | Cook Time: 5 Minutes


1 pack store-bought dumpling wrappers
Water, for wrapping

8 oz ground pork
4 oz shelled and deveined shrimp, cut into small pieces
1/2 heaping cup thinly sliced Napa cabbage 1 stalk scallion, cut into small rounds
1 1/2 teaspoons Chinese Shaoxing wine or rice wine
3 dashes white pepper powder
1/2 teaspoon sesame oil
A good pinch of salt

Dipping Sauce:
Chinese black vinegar
Soy sauce
Peeled ginger, thinly cut into matchstick strips


Mix all the ingredients of the Filling in a bowl, stir and mix to combine well. Set aside. To make the Dipping Sauce, combine some 1 portion of black vinegar, 1/2 portion of soy sauce, and the ginger in a small sauce dish.

To assemble the dumplings, take a piece of the dumpling wrapper and add about 1 heaping teaspoon of the Filling in the middle of the wrapper. Dip your index finger into a small bowl of water and circle around the outer edges of the dumpling wrapper. Fold the dumpling over to form a half-moon shape. Finish by pressing the edges with your thumb and index finger to make sure that the dumpling is sealed tight. Place the dumplings on a flat and floured surface to avoid them from sticking to the surface. Repeat the same to use up all the Filling. Heat up a pot of water until it boils. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), remove them using a slotted spoon, draining the excess water and serve immediately with the Dipping Sauce.

Cook’s Notes:
  1. There are different kinds of dumpling wrappers in the market. Choose the ones which are round and labeled as “Potsticker,” “Gyoza,” or “Jiaozi” wrappers. Do not buy wonton wrappers or Siu Kow wrappers as they tend to be thinner.
  2. You may add some chili oil to the Dipping Sauce, if you like.
  3. For the dipping sauce, you can also buy Mizkan Ajipon Ponzu or store-bought dumplings/gyoza dipping sauce.

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10 comments... read them below or add one

  1. Olivia says:

    Can I use chicken instead of pork? Do I still use the same amount?

  2. emokidd cole says:

    Does it have to be cabbage or can I use something else?

  3. Ken M says:

    Boiled jiaotzi (kuo teh) are great, but I strongly prefer the pan-fried “potsticker” style of cooking them — the browned side, somewhat crispy, is so good.

  4. UtahScott says:

    Actually one of the best things I have ever eaten was the Vietnamese steamed dumpling with a sweet meat filling.

  5. arnav says:

    u have any chicken recipe with gravy from Malaysia

  6. Sonja says:

    Made this.. There wasn’t enough flavour to the dumplings, and the meat was a bit dry.

    • Did you make the dipping sauce. Once you dip the dumplings into the dipping sauce they will be flavorful. The meat wasn’t supposed to be dry with the cabbage inside…

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