PORK & SHRIMP DUMPLINGS
Yield: Approx. 50-60 dumplings (may be more or less depending on dumpling wrapper size)
- Put green cabbage in a colander and sprinkle with 1-2 tsp salt and mix well. This will help draw out excess moisture from the cabbage. Let cabbage sit with salt for 15-20 minutes.
- While you wait for the cabbage, mix together the ground pork, shrimp, ginger, soy sauce, Shaoxing wine, salt, and white pepper in a bowl. Stir using two chopsticks or sturdy spatula until ingredients are thoroughly combined and sticky. A piece of the mixture pinched off should easily hold its shape and not fall apart. If not wrapping dumplings right away, cover and refrigerate.
- Wring out cabbage with paper towels or cheesecloths, squeezing as much extra water out as possible.
- When you’re ready to begin wrapping, add cabbage, sesame oil, and green onion to ground pork mixture and mix thoroughly.
- Optional: Make a test dumpling and taste for seasoning. Adjust salt and pepper to taste.
- Set out your wrapping station! You’ll need your dumpling wrappers, a small plate, a small bowl of water, your filling, and a flat lightly floured surface (cutting board, cookie sheet, etc.)
- Spoon a heaping tablespoon of filling into the center of a wrapper. Dip your finger into the water bowl and wet the edges all around the wrapper. The water acts as glue, helping to seal the dumpling. Fold both sides together and pinch the middle points together. Wet the back right of the wrapper and then fold three pleats. Do the same with the left side. Firmly press together all the pleats, ensuring the dumpling is fully sealed. (Depending on the size of your wrapper, you may need to use less or more filling. Once you’ve wrapped a couple, you’ll get a better sense of how much filling. You want the dumpling to be full, but not overflowing.)
- Place dumpling on the floured surface and repeat with remainder of wrappers and filling.
To boil: Fill a big pot with water and bring to a boil. Gently drop dumplings in and wait for water to come to a boil again. Add a cup of water and bring to a boil. Add another cup of water and bring to a boil. Dumplings will float when ready.
To steam: Line a steamer with lettuce or cabbage leaves, or small squares of parchment paper under each dumpling. Add water to a pan or wok that can fit your steamer without the steamer touching the water. Bring water to a boil. Once water is boiling, steam dumplings for 10-12 minutes.
To panfry: Heat vegetable oil in a large skillet over medium-high heat until warm. Place dumplings in pan. When they begin to sizzle, pour in ¼ cup of water and cover with a tightly fitting lid. Reduce heat to medium and cook until dough is cooked through (approx. 4-5 minutes if fresh, 6-8 if frozen). Uncover and cook for an additional 1-2 minutes so the bottom of the dumplings turn golden brown.
Note: Dumpling wrappers often come in “boiled” or “steamed” varieties. The wrappers work best when cooked in their intended way, but can be used for any method of cooking.
You can use regular soy sauce for the dumplings, but we like to mix up some soy sauce, Shaoxing wine (or sherry), a touch of Sriracha if you like it spicy, a little sesame oil, and green onions. Mix together and adjust to taste!