Pork Shrimp And Napa Cabbage Dumplings

PORK SHRIMP AND NAPA CABBAGE DUMPLINGS

Pork, shrimp, and napa cabbage fill these tender dumplings. The simplest recipe for handmade dumplings you’ll ever find!

Dumplings are so versatile that I could eat them every week. They can be boiled, pan-fried, steamed, or filled with a variety of other ingredients and prepared in a variety of ways. In either case, dumplings are a delectable treat.

Ground pork, shrimp, and napa cabbage are the three main ingredients in this recipe, which is one of my faves. The shrimp and fresh napa cabbage in the stuffing give it a delicious flavor.

Be careful to sink your teeth into these juicy dumplings and savor the flavor.

Dumplings from China are incredibly versatile. You can substitute ground chicken for pork if you don’t eat pork. However, if you are allergic to shrimp, you can simply omit it and increase the amount of vegetables.

There are several other substitutes you can use if napa cabbage isn’t available in your local grocery shop. Do not be afraid to try making dumplings if you have never done so before; no particular skills or techniques are required.

Enjoy!

There are just 344 calories in one serving of this meal.

INGREDIENTS:

• Water
• 1 pack of dumpling wrappers

FILLING:

• 226 g of ground pork
• 115 g of shelled and deveined shrimp
• 3 dashes of white pepper powder
• ½ cup of sliced Napa cabbage
• 1 ½ teaspoon of Chinese Shaoxing wine
• ½ teaspoon of sesame oil
• 1 stalk of scallion
• 1 pinch of salt

DIPPING SAUCE:

• White sesame
• Chili oil
• Soy sauce
• Chinese black vinegar

INSTRUCTIONS:

1. In a bowl, incorporate all of the Filling ingredients and mix thoroughly. Set aside. In a small sauce dish, combine the vinegar, soy sauce, and ginger to make the Dipping Sauce.
2. To construct the dumplings, place 1 heaping teaspoon of the Filling in the center of a dumpling wrapper before folding it over. Wet your finger into the water and begin circling the dumpling wrapper’s outside edges. Make a half-moon out of the dumpling by folding it in half. Seal the dumpling completely by pressing the edges with your thumb and index finger. A floured and level surface is best for avoiding the dumplings from clinging to the surface.
3. To use up all of the Filling, simply repeat the steps. Take a kettle of water and bring it to a boil. Cover the kettle and bring the dumplings to a boil. The dumplings are ready when they begin to float to the surface, so remove them with a slotted spoon, drain off the extra water, and serve them immediately with the Dipping Sauce.

NOTE:

There are a variety of dumpling wrappers available for purchase. The ones branded “Potsticker,” “Gyoza,” or “Jiaozi” wrappers are the ones to go for. If you’re going to use wonton wrappers or Siu Kow wrappers, avoid them because they tend to be thinner. Adding a few ginger slivers to the Dipping Sauce is entirely optional. Mizkan Ajipon Ponzu or store-bought dumpling/gyoza dipping sauce can be used as a substitute for the dipping sauce.