Chinese Pork and Shrimp Dumplings

Jiao Zi
Jiao Zi
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For dough:
6 ¾ oz (1 ½ cups) All-purpose flour unbleached, more for kneading
½ cup Water cold
For filling:
2 cups Napa cabbage finely chopped
2 tsp Kosher Salt
12 oz Ground pork
8 oz Shrimp peeled, deveined , coarsely chopped
3 Scallions medium, thinly sliced
3 Garlic clove large, minced
2 tbsp Chinese cooking wine Shaoxing or dry sherry
1 ½ tbsp Fresh ginger grated
1 tbsp Soy sauce
2 tsp Sesame oil toasted Asian sesame oil
½ tsp Granulated sugar
¼ tsp Black pepper freshly ground
To finish pan-fried dumplings:
Vegetable oil as needed
To finish boiled dumplings:
Kosher Salt as needed
For ginger vinegar sauce:
3 tbsp Vinegar Chinese black or red
1 tbsp Fresh ginger finely julienned
For scallion-soy dipping sauce
3 tbsp Soy sauce
1 tbsp Rice vinegar
1 tsp Granulated sugar
½ tsp Sesame oil toasted Asian or hot chili oil
1 Scallions small, thinly sliced

Nutritional information

1 dumpling
serving size
  • For dough:

  • For filling:

  • To finish pan-fried dumplings:

  • To finish boiled dumplings:

  • For ginger vinegar sauce:

  • For scallion-soy dipping sauce

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:

Ingridiens for Chinese Pork and Shrimp Dumplings

Steps to make Chinese Pork and Shrimp Dumplings


Make dough


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 dough


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.


Prepare cabbage


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.


Make filling


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


Pour 3 tablespoons vinegar into a small serving bowl. Just before serving, add 1 tablespoon finely julienned fresh ginger.


Make scallion-soy dipping sauce


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 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


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.


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.


Boil dumplings


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


Remove the dumplings with a slotted spoon.


Pan-fry dumplings


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.


Add water


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


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.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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