These homemade Chinese Pork and Shrimp Dumplings are best for nights when you’re craving comforting food to warm you up. Savory dumplings with pork, shrimp, and napa cabbage made with homemade dumpling dough are just that much better than ordering takeout. These are fun to make and perfect for a weekend kitchen project, or serve them up for Lunar New Year!
If your butcher market offers a variety of pork grinds, choose a coarser grind with more fat for a tender and juicy filling. There are many ways to enjoy dumplings. Some days I boil dumplings. On occasion, I pan-fry them. Either way, they are so delicious especially when served alongside a homemade tangy ginger vinegar sauce or spicy scallion-soy dipping sauce.
To make the Chinese Pork and Shrimp Dumplings, you will need the following ingredients:
On a clean work surface, pour 1 ½ cups unbleached all-purpose flour into a mound and make a deep, wide well in the center. Pour in ½ cup cold water. Stir with your fingers, being careful that the water doesn’t break through the wall. Use your hand and a bench knife to mix in the flour from the sides until the dough starts to come together. If the dough is still in shreds, sprinkle in additional water, a teaspoon at a time until the dough comes together. Don’t add too much water.
Knead the dough to form a smooth and elastic ball, about 5 minutes. The dough should bounce back when pressed with a fingertip and shouldn't be sticky.
Divide the dough in half and roll each half into two 6-inch logs. Sprinkle each log with flour and cover with a clean kitchen towel. Leave to rest for at least 30 minutes at room temperature before proceeding with the recipe.
In a medium bowl, toss 2 cups finely chopped napa cabbage with 2 teaspoons salt and set aside for 30 minutes to draw out moisture. Using a clean kitchen towel, wring out the excess moisture as much as possible.
In a large bowl, combine the cabbage with 12 ounces ground pork, 8 ounces coarsely chopped shrimp, 3 thinly sliced scallions, 3 minced cloves garlic, 2 tablespoons Shaoxing, 1 ½ tablespoons grated fresh ginger, 1 tablespoon soy sauce, 2 teaspoons sesame oil, ½ teaspoon sugar, and ¼ teaspoon black pepper and stir until well mixed. Transfer to a fridge for at least 20 minutes.
Pour 3 tablespoons vinegar into a small serving bowl. Just before serving, add 1 tablespoon finely julienned fresh ginger.
Combine 3 tablespoons soy sauce with 1 tablespoon rice vinegar and 1 teaspoon sugar in a small bowl. Stir until the sugar is completely dissolved, and then stir in ½ teaspoon hot chili oil or toasted Asian sesame oil and thinly sliced scallions.
Cut each dough log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even pieces. You should have equal 36 pieces. Coat the dough pieces evenly with flour and then cover with a clean towel to prevent from drying out. Use a small rolling pin to roll each piece into a thin 3-inch circle. Holding the top edge of the dough with one hand and the rolling pin in the other, roll the dough from the edges toward the center as you rotate the dough. This helps create a round with thin edges and a thicker center.
To assemble, spoon 1 to 2 teaspoons of the filling onto a dough circle. Fold it in half. If you’re going to boil the dumplings, seal the dough by pinching along the curved edge.
If you want to pan-fry the dumplings for potstickers, pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. Ensure the edges are completely sealed. Repeat with the remaining dough and filling. Arrange the filled dumplings in a single layer on large plates - so they don’t stick together.
Bring a large 7- to 8-quart pot of salted water to a boil. Working in 2 or 3 batches, quickly add the dumplings one at a time. Make sure they don’t stick to each other or the bottom of the pot. Lower the heat to medium and continue cooking for about 3-5 minutes, gently stirring occasionally, until the dumplings float and are cooked through.
Remove the dumplings with a slotted spoon.
In a heavy 10- or 12-inch skillet over medium-high heat, heat 2 tablespoons vegetable oil until shimmering. Working in batches if necessary (add more oil for the second batch if needed), starting from the outer edge, arrange the dumplings belly side down in concentric circles. Cook for 1 to 2 minutes or until golden brown on the bottom.
Pour in about 1/2 cup water or just enough to come about one-third of the way up the sides of the dumplings and bring to a boil. Cover and cook until the water is absorbed for 2 to 3 minutes. Remove the lid and reduce the heat to medium. Continue cooking until the dumplings are dry and crisp on the bottom for 1-2 minutes.
Use a spatula to loosen the dumplings from the pan and transfer them to a plate, browned side up.
Serve immediately with the dipping sauce of choice.
These Chinese Pork and Shrimp Dumplings are fun to make from scratch and delicious to eat to boot. Dunk them in dipping sauce of choice and enjoy! Give this recipe a go and leave us a comment letting us know how you liked it.
Delicious! Thank you for sharing the recipe!
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