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Pork Shrimp and Napa Cabbage Dumplings Recipe

Name: Pork Shrimp and Napa Cabbage Dumplings
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: 1 pack store-bought dumpling wrappers; Water for wrapping; 8 oz. ground pork; 4 oz. shelled and deveined shrimp, cut into small pieces; 1/2 cup sliced Napa cabbage; 1 stalk scallion (cut into small rounds); 1 1/2 teaspoons Chinese Shaoxing wine or rice wine; 3 dashes white pepper powder; 1/2 teaspoon sesame oil; 1 pinch salt; Chinese black vinegar; soy sauce; Chili Oil; White sesame

Rasa Malaysia

Pork Shrimp and Napa Cabbage Dumplings – juicy dumplings filled with pork, shrimp and napa cabbage. The easiest homemade dumplings recipe ever.

Ingredients

1 pack store-bought dumpling wrappers

Water for wrapping

8 oz. ground pork

4 oz. shelled and deveined shrimp, cut into small pieces

1/2 cup sliced Napa cabbage

1 stalk scallion (cut into small rounds)

1 1/2 teaspoons Chinese Shaoxing wine or rice wine

3 dashes white pepper powder

1/2 teaspoon sesame oil

1 pinch salt

Chinese black vinegar

soy sauce

Chili Oil

White sesame

Method

Mix all the ingredients of the Filling in a bowl, stir and mix to combine well. Set aside. To make the Dipping Sauce, combine some 1 portion of black vinegar, 1/2 portion of soy sauce, and the ginger in a small sauce dish.

Take a piece of the dumpling wrapper and add about 1 heaping teaspoon of the Filling in the middle of the wrapper. Dip your index finger into a small bowl of water and circle around the outer edges of the dumpling wrapper.

Fold the dumpling over to form a half-moon shape. Finish by pressing the edges with your thumb and index finger to make sure that the dumpling is sealed tight. Place the dumplings on a flat and floured surface to avoid them from sticking to the surface. Repeat the same to use up all the Filling.

Heat up a pot of water until it boils. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), remove them using a slotted spoon, draining the excess water and serve immediately with the Dipping Sauce.

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