Shrimp & Pork Dumplings Recipe

Prepare vegetables

Place the shredded napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit for 10 minutes. After resting, squeeze out as much liquid as possible using your hands or a clean towel. This prevents a watery filling.

Chop proteins

Finely chop the raw shrimp into small pieces (about 1/8-1/4 inch). Keep chilled. Place ground pork in a mixing bowl.

Combine filling

To the bowl with ground pork add the chopped shrimp, squeezed cabbage, chopped green onions (reserve some green parts for garnish and sauce), grated ginger, minced garlic, soy sauce (2 tbs), sesame oil (1 tsp), Shaoxing wine (1 tsp), egg white, cornstarch (2 tsp), sugar (1 tsp), white pepper (1 tsp), and vegetable oil (1 tsp). Mix thoroughly with a spatula or hands until mixture becomes sticky and well combined (about 1–2 minutes). Taste a tiny piece by cooking a small amount in a skillet to check seasoning and adjust salt if needed. Note: the listed 3 tsp salt in ingredients is total; add gradually when tasting — start with 1/2 tsp and adjust to preference.

Set up assembly station

Arrange wrappers on a lightly dusted (cornstarch or flour) work surface. Keep a small bowl of water nearby for sealing. Cover unused wrappers with a damp towel to prevent drying.

Fill and seal dumplings

Place about 1 teaspoon to 1 1/2 teaspoons of filling in the center of each wrapper (heaping pinch). Dip your finger in water and run a thin line around the wrapper edge. Fold wrapper in half to make a half-moon and press the center to seal. Optionally pleat one side to make traditional dumpling folds ensuring no air pockets. Repeat until all filling is used. Place finished dumplings on a tray lined with parchment, spaced to avoid sticking.

Pan-fry (potsticker) method - recommended

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. Arrange dumplings in a single layer, flat side down, without crowding (work in batches if necessary). Fry until bottoms are golden brown, about 2–3 minutes. Carefully pour in 1/3 cup of the water (from the listed cup), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam until water has evaporated and wrappers are cooked through, about 5–6 minutes. Remove lid and cook another 30–60 seconds to re-crisp bottoms. Transfer to a platter. Repeat with remaining dumplings, adding more oil if needed.

Boiling method (alternative)

Bring a large pot of salted water to a rolling boil. Add dumplings in batches without overcrowding. Stir gently to prevent sticking. When dumplings float, continue cooking for 2–3 minutes until fully cooked (total time will depend on size). Remove with a slotted spoon and serve.

Steaming method (alternative)

Line a steamer basket with parchment or cabbage leaves. Arrange dumplings without touching. Steam over boiling water for 8–10 minutes until filling is cooked through. Serve immediately.

Make sauce

Whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp chili oil, 1 tsp sesame oil, and 1 tsp sugar or honey until sugar dissolves. Stir in sliced green onion and toasted sesame seeds if using. Taste and adjust acidity or heat as desired.

Serve

Serve dumplings hot with the dipping sauce on the side. Garnish with reserved green onion tops if desired.