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, 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.
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