I love all sorts of Chinese dumplings, or jiaozi.
I can have dumplings every week, as there are so many variations of dumplings.
Either way, dumplings are absolutely delightful.
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.
Chinese dumplings are extremely adaptable.
If you don’t eat pork, you can use ground chicken.
On the other hand, if you don’t like shrimp, skip it and add more vegetables.
Additionally, 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.
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is only 344 calories per serving.
Pairs well with:
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.
- 1 pack store-bought dumpling wrappers
- Water for wrapping
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.
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.