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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!
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.
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!
For more easy and tasty dumpling recipes, check out my Steamed Dumplings recipe!
Frequently Asked Questions
This recipe is only 344 calories per serving.
What To Serve With Pork Shrimp And Napa Cabbage Dumplings
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Pork Shrimp and Napa Cabbage Dumplings
Ingredients
- 1 pack dumpling wrappers, store-bought
- water, for wrapping
Filling:
- 8 oz (230g) ground pork
- 4 oz (120g) shrimp, shelled and deveined, cut into small pieces
- 1/2 cup napa cabbage, sliced
- 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 Filling ingredients in a bowl and stir to combine well. Set aside. To make the Dipping Sauce, combine 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 place about 1 heaping teaspoon of the filling in the center. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper.
- Fold the dumpling in half to form a half-moon shape. Press the edges with your thumb and index finger to ensure the dumpling is sealed tightly. Place the dumplings on a flat, floured surface to prevent them from sticking. Repeat the process until all the filling is used.
- Heat a pot of water until it boils. Drop the dumplings into the boiling water and cover the pot. Once the dumplings float to the surface (indicating they are cooked), remove them with a slotted spoon, drain the excess water, and serve immediately with the dipping sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!! :)