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I love all sorts of Chinese dumplings, or jiaozi.
I can have dumplings every week, as there are so many variations of dumplings.
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.
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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.
Enjoy!
How Many Calories per Serving?
This recipe is only 344 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pork Shrimp and Napa Cabbage Dumplings
Ingredients
- 1 pack store-bought dumpling wrappers
- Water for wrapping
Filling:
- 8 oz. ground pork
- 4 oz. shelled and deveined shrimp, cut into small pieces
- 1/2 cup 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
- 1 pinch salt
Dipping Sauce:
- Chinese black vinegar
- soy sauce
- Chili Oil
- White sesame
Instructions
The Filling
- 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.
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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I want to make these to take to a part tomorrow.
Can I pan fry them at home then re-heat them later before serving?
You can add a little water to a pan/pot add dumpling and cover until hot.
ginger for the dipping sauce???
I made these yesterday and i’ve tried to make dumplings before but this recipe, OMG they were soooo yummy! My husband was very impressed! so juicy and the texture was great. I can’t wait to make them again soon! Thanks so much for sharing!
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!
You don’t need to. This way you will actually taste the crunchy and fresh napa cabbage. I do not enjoy salted napa cabbage.
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?
Yes you can freeze them before boiling/frying.
These were so good! We fried half and steamed the other half. We did crack one one egg. Very good.
Thanks Hyo for trying my recipe. :)
Hi, can I use ground chicken instead of pork? Thanks.
Yes.
What brand of black vinegar should we buy?
Any Chinese brand is fine. If you can’t find Chinese black vinegar, just use Japanese ponzu.
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! ❤?
Thanks Jax!! :)