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Mom's Best Pork Dumplings

🇨🇳 China

Servings: 40 to 50 dumplings Prep: 60 minutes Cook: 20 minutes Total: 80 minutes

Ingredients

  • 1 lb ground pork (at least 20% fat)
  • 1/2 lb shrimp, peeled, deveined, and chopped (about 16 medium shrimp)
  • 1 tablespoon grated ginger
  • 2 tablespoons light soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1 lb napa cabbage, finely chopped
  • 4 green onions, finely chopped
  • 2 tablespoons sesame oil
  • 1 package frozen dumpling wrappers

Steps

  1. Sprinkle salt over chopped napa cabbage, let sit for 10 minutes, then squeeze out excess liquid.
  2. In a large bowl, combine ground pork, chopped shrimp, ginger, soy sauce, Shaoxing wine, salt, and white pepper. Mix well.
  3. Add the squeezed cabbage, green onions, and sesame oil to the meat mixture and stir until fully combined.
  4. Place a small spoonful of filling in the center of each dumpling wrapper.
  5. Moisten the edges of the wrapper with water, fold in half, and pleat to seal tightly.
  6. Repeat with remaining wrappers and filling until all dumplings are formed.
  7. Cook dumplings by boiling, steaming, or pan-frying until the filling is cooked through, about 8-10 minutes depending on method.
  8. Serve hot, or freeze uncooked dumplings on a tray before transferring to a bag for later use.

Notes

Dumplings can be cooked directly from frozen; no need to thaw before boiling or pan-frying.

Source: omnivorescookbook.com