Pork Shrimp and Napa Cabbage Dumplings
Published Apr 10, 2019
Updated Sep 03, 2024
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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!
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 store-bought dumpling wrappers
- Water for wrapping
Filling:
- 8 oz (230g) ground pork
- 4 oz (120g) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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! :)
Can I make a vegetarian version of this which tastes the same?
LOL !!!
Chinese dumplings are one of my favorite foods. And these dumplings look delicious, Rasa!
Thanks Kelly!
Made this.. There wasn’t enough flavour to the dumplings, and the meat was a bit dry.
Did you make the dipping sauce. Once you dip the dumplings into the dipping sauce they will be flavorful. The meat wasn’t supposed to be dry with the cabbage inside…
Add ginger, chilli & spring onion to your mix, that will give you more flavour..
Sure!
u have any chicken recipe with gravy from Malaysia
Actually one of the best things I have ever eaten was the Vietnamese steamed dumpling with a sweet meat filling.
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.
You can turn these into a potsticker. Kuo Teh is actually guotie and it means pot stickers, and not the boiled dumplings.
Does it have to be cabbage or can I use something else?
Can you use other vegetables such as regular cabbage if you don’t like cabbage. You can also omit it if you like. If you like chives you can use chives.
Can I use chicken instead of pork? Do I still use the same amount?
Yes, chicken is fine, you can also use turkey if you like, yes, same quantity.