- 6 ¾ oz (1 ½ cups) All-purpose flourunbleached, more for kneading
- ½ cup Watercold
- 2 cups Napa cabbagefinely chopped
- 2 tsp Kosher Salt
- 12 oz Ground pork
- 8 oz Shrimppeeled, deveined , coarsely chopped
- 3 Scallionsmedium, thinly sliced
- 3 Garlic clovelarge, minced
- 2 tbsp Chinese cooking wineShaoxing or dry sherry
- 1 ½ tbsp Fresh gingergrated
- 1 tbsp Soy sauce
- 2 tsp Sesame oiltoasted Asian sesame oil
- ½ tsp Granulated sugar
- ¼ tsp Black pepperfreshly ground
To finish pan-fried dumplings:
- Vegetable oilas needed
To finish boiled dumplings:
- Kosher Saltas needed
For ginger vinegar sauce:
- 3 tbsp VinegarChinese black or red
- 1 tbsp Fresh gingerfinely julienned
For scallion-soy dipping sauce
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Granulated sugar
- ½ tsp Sesame oiltoasted Asian or hot chili oil
- 1 Scallionssmall, thinly sliced
Chinese Pork and Shrimp Dumplings
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:
Steps to make Chinese Pork and Shrimp Dumplings
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.
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.
Make ginger vinegar sauce
Make scallion-soy dipping sauce
Cut and roll dough
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.
Fill and shape dumplings for boiling
Fill and shape dumplings for frying
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.
Transfer to plate
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.
Transfer to plate