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Shanghai Dumplings Recipe

Name: Noodles SHANGHAI DUMPLINGS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cups ground pork (80/20 fat recommended); 0.5 cups finely grated napa cabbage (squeeze out excess liquid); 2 tbs scallions, finely chopped; 1 tbs fresh ginger, finely minced; 1 tsp garlic, minced; 1 tbs light soy sauce; 1 tbs Shaoxing wine (or dry sherry); 1 tsp sesame oil; 0.25 tsp white pepper; 0.25 cups chicken stock (low-sodium), cold; 0.5 tsp salt; 24 pieces round dumpling wrappers (about 3–3.25 in / 7–8 cm); 1 tsp cornstarch (for dusting); 2 tbs water (for sealing edges); 2 tbs neutral oil (vegetable or canola) for pan-frying; 0.5 cups water (for steaming in pan-fry method); 2 tbs black vinegar or Chinkiang vinegar (for dipping); 1 tbs thinly sliced ginger (for serving); 0 to taste chili oil (optional, to taste)

Inspired by Noodles

Time1h

Serves4

pork, chicken stock, sliced ginger, vinegar

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Ingredients

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Filling

1 cups ground pork (80/20 fat recommended)

1/2 cups finely grated napa cabbage (squeeze out excess liquid)

2 tbs scallions, finely chopped

1 tbs fresh ginger, finely minced

1 tsp Garlic, minced

1 tbs light soy sauce

1 tbs Shaoxing wine (or dry sherry)

1 tsp Toasted sesame oil

1/4 tsp White pepper

1/4 cups chicken stock (low-sodium), cold

1/2 tsp Celtic sea salt

Wrappers & Assembly

24 pieces round dumpling wrappers (about 3–3.25 in / 7–8 cm)

1 tsp cornstarch (for dusting)

2 tbs water (for sealing edges)

Cooking & Serving

2 tbs neutral oil (vegetable or canola) for pan-frying

1/2 cups water (for steaming in pan-fry method)

2 tbs black vinegar or Chinkiang vinegar (for dipping)

1 tbs thinly sliced ginger (for serving)

0 to taste chili oil (optional, to taste)

Method

Filling

Prepare vegetables

Finely shred or grate the napa cabbage. Sprinkle a pinch of salt over it, toss, let sit 5 minutes, then squeeze out as much liquid as possible using your hands or a clean towel. This prevents a watery filling.

Combine filling

In a medium bowl, add the ground pork, squeezed cabbage, chopped scallions, minced ginger and garlic. Add soy sauce, Shaoxing wine, sesame oil, white pepper and 1/2 teaspoon salt. Mix gently with a spatula or chop with a cleaver motion until ingredients are homogeneous and the mixture becomes slightly sticky.

Incorporate stock

Slowly pour the cold chicken stock into the meat mixture while mixing steadily. The stock should be fully absorbed and create a slightly loose, juicy texture typical of Shanghai-style dumplings (about 4–6 tablespoons / 1/4 cup). Cover and refrigerate for 15–30 minutes to let flavors meld and the filling firm slightly.

Wrappers & Assembly

Set up assembly station

Lightly dust your work surface with cornstarch to prevent sticking. Place a small bowl of water nearby for sealing edges.

Portion filling

Scoop about 1 rounded tablespoon (roughly 15 g) of filling per wrapper. Keep the rest covered in the bowl to stay cold.

Fill and pleat

Place the wrapper in your palm. Put the filling in the center, dip your finger in water and moisten the edge of half the wrapper. Fold the wrapper over the filling to form a half-moon, then make 3–6 small pleats along the sealed edge (or simply press firmly for an unpleated seal). Ensure the seal is tight with no gaps to prevent leakage during cooking.

Repeat

Continue until all wrappers are filled. Place finished dumplings on a lightly dusted tray with space between them to avoid sticking. If not cooking immediately, cover loosely with a damp towel and refrigerate up to 2 hours.

Cooking & Serving

Pan-fry then steam (classic potsticker / Shanghai method)

Heat a 10–12 inch nonstick or well-seasoned skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings in a single layer with the sealed side up, leaving a little space between. Cook 2–3 minutes until bottoms are golden brown. Carefully pour 1/2 cup water into the pan (it will sizzle), immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 6–8 minutes until water has evaporated and pork is cooked through (internal temp 165°F / 74°C). Remove lid and cook 30–60 seconds more to re-crisp the bottoms. Transfer dumplings to a plate.

Alternate: Fully boiled

Bring a large pot of water to a rolling boil. Add dumplings in batches (do not overcrowd). Stir gently to prevent sticking. When they float, cook 2–3 minutes more until cooked through. Remove with a slotted spoon.

Make dipping sauce

In a small bowl combine 2 tablespoons black vinegar, thinly sliced ginger, and optional chili oil to taste. Adjust with a splash of soy sauce if you prefer saltiness.

Serve

Serve dumplings hot with the black vinegar-ginger dipping sauce. Garnish with additional chopped scallion if desired.