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Pork Shrimp and Napa Cabbage Dumplings

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Pork Shrimp and Napa Cabbage Dumplings - juicy dumplings filled with pork, shrimp and napa cabbage. The easiest homemade dumplings recipe ever!

Pork Shrimp and Napa Cabbage Dumplings – juicy dumplings filled with pork, shrimp and napa cabbage. The easiest homemade dumplings recipe ever | rasamalaysia.com

Easy homemade Chinese Pork Shrimp and Napa Cabbage Dumplings in a bowl with a side of dumpling dipping sauce.

I love all sorts of Chinese dumplings, or jiaozi.

I can have dumplings every week, as there are so many variations of dumplings.

Easy and quick Chinese dumplings filled with pork, shrimp and napa cabbage served in a bowl with a pair of chopsticks.

The fillings can be different and you can either boil the dumplings (as in this Pork Shrimp and Napa Cabbage Dumplings, pan-fried or steamed.

Either way, dumplings are absolutely delightful.

Delicious homemade Pork Shrimp and Napa Cabbage jiao zi with a side of dumpling chili vinegar dipping sauce.

This recipe is one of my favorites, with three key ingredients in the fillings: ground pork, shrimp and napa cabbage.

The filling is savory, with a bite of the shrimp and fresh napa cabbage.

These dumplings are also extremely juicy, so be sure to sink your teeth and enjoy the juiciness.

Close up homemade Chinese dumpling in half filled with pork, shrimp and napa cabbage.

Chinese dumplings are extremely adaptable.

If you don’t eat pork, use ground chicken.

If you don’t like shrimp, skip it and add more vegetables.

If you can’t find napa cabbage in your store, you may use chives, scallions, or bok choy.

If you have never made dumplings, don’t be intimidated, they are so easy to make and there is no special technique or skill needed.

Enjoy!

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Pork, Shrimp, and Napa Cabbage Dumplings Recipe

Pork Shrimp and Napa Cabbage Dumplings – juicy dumplings filled with pork, shrimp and napa cabbage. The easiest homemade dumplings recipe ever.

Course Main Course
Cuisine Chinese
Keyword Pork Shrimp and Napa Cabbage Dumplings
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 238 kcal

Ingredients

Ingredients:

  • 1 pack store-bought dumpling wrappers
  • Water for wrapping

Filling:

Dipping Sauce:

  • Chinese black vinegar
  • soy sauce
  • Chili Oil
  • White sesame

Instructions

  1. 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.
  2. 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.

Recipe Notes

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. You may add some ginger strips to the Dipping Sauce, if you like. For the dipping sauce, you can also buy Mizkan Ajipon Ponzu or store-bought dumplings/gyoza dipping sauce.

Nutrition Facts
Pork, Shrimp, and Napa Cabbage Dumplings Recipe
Amount Per Serving (6 g)
Calories 238 Calories from Fat 44
% Daily Value*
Total Fat 4.9g 8%
Saturated Fat 1.5g 8%
Cholesterol 156mg 52%
Sodium 197mg 8%
Total Carbohydrates 7.8g 3%
Dietary Fiber 0.3g 1%
Sugars 0.3g
Protein 38.6g 77%
* Percent Daily Values are based on a 2000 calorie diet.

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29 COMMENTS... read them below or add one

  3. 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.

    Reply

  9. I am so glad I found you …Again! (long story ?) Your dishes are so easy to make and lack no authentic Asian flair at all! I Have always loved Asian dishes and wished I knew how to cook them; they always seemed so complicated though. But you Rasa, have won this African American girl’s heart with your fantastic recipes. Keep up the great work! Oh btw I made your egg foo young and OMG, just as good if not better tasting than the resteraunt! I’m just so used to the brown gravy, but I didn’t miss it.

    Reply

    • Hi Tonitia, thanks for your sweet comment. I am so happy that you love my recipes. Yes, egg foo young is much better without the brown gravy as you can actually taste the eggs. Thank you again! :)

      Reply

  10. вообще-то,пельмени,русское блюдо а не китайское.

    Reply

  11. Can I just suggest to all reading these posts to READ THE ENTIRE POSTS? She suggests substitutes and what not. Read people don’t be lazy. These are amazing Rasa! Like everything you make. Thank you! ❤?

    Reply

  14. These were great and I’m going to make them again! Can you make them ahead of time and put them in the fridge before boiling/frying?

    Reply

  15. I love your recipes!!! I’ve been wanting to make dumplings for some time. How come you don’t need to salt and squeeze out the water from the cabbage in these? I love the idea of one less step. It am skeptical of skipping that step. Thank you so much and keep the recipes coming!

    Reply

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