Classic Pork and Shrimp Dumplings

These are my all time favorite pork and shrimp dumplings – it’s a classic dumpling filling with napa cabbage and shiitake mushrooms, and this recipe is fool-proof! 

For me, the holiday season means lots and lots of dumplings. It’s the time for gathering with friends and family, and wrapping dumplings is the perfect activity and delicious treat. 

This recipe makes ~ 100 dumplings. You can use this filling to make dumplings OR potstickers.

Pork and Shrimp dumplings are probably my favorite type of dumpling. The texture from both meats is what makes this so special, and when I look for a good dumpling, I want it to be both soft and bouncy, homogenous, and well seasoned.

This recipe uses just as much vegetables as it does meat, which also helps contribute to its texture. The sign of a good dumpling filling is that it doesn’t fall out of the dumpling wrapper when you’re eating it.

If you don’t eat pork, you can substitute ground chicken + 3 tablespoons of oil + 1/4 cup of rehydrated dried bamboo shoots. My parents did that this past holiday season, and it worked perfectly!

Chef Tips:

• Use a food processor to chop the Napa cabbage. Start by chopping the cabbage into 2″ pieces (so it can more easily fit into the food processor), then food process in batches. Once the cabbage is finely minced, add a teaspoon of salt to help draw out the water, then squeeze the water out.
  • It’s important to squeeze out the liquid from the vegetables. I ADD in water (the shiitake mushroom soaking liquid) back to the filling after mixing the vegetables to get a softer filling texture. Trust the process here! The final product shouldn’t be liquid-y. If you see a liquid-y filling, it’s likely because you didn’t squeeze out the water from the cabbage.
• Reserve the shiitake mushroom soaking water for the filling. This will add in extra flavor to to the dumpling!
• If you are NOT using diamond crystal kosher salt, start with 2 teaspoon of salt for the filling (diamond crystal is less salty per teaspoon), then microwave a tiny piece and add 1/4 teaspoon more if needed.
• Save the extra filling in an airtight container in the freezer for up to 3 months.
• If you’re choosing to cook the dumplings as potstickers, be prepared to quickly cover the pan with the lid when you add the water.

What you need to make these Classic Pork and Shrimp Dumplings

Filling Ingredients:

• 1.5 lbs napa cabbage
• 1.5 lbs ground pork shoulder (75% lean, 25% fat is ideal)
• 12 ounces peeled shrimp
• 1 egg
• 1 ½ ounces dried shiitake mushrooms (about 1 cup dried)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon diamond crystal kosher salt (+ 1 teaspoon for cabbage soaking)
• 1 tablespoon neutral oil
• ½ cup shiitake mushroom soaking water (the hot water used to soak dried mushrooms)

Sauce Ingredients:

• 1 tablespoon black vinegar
• 1 teaspoon soy sauce
• 1 tablespoon chili oil
• 1 stalk green onions, chopped (optional)
• 1 tablespoon garlic, minced (optional)

For the Wrapping:

• 100 dumpling or potsticker wrappers

Directions:

Soak the dried shiitake mushrooms in hot water until soft, about 15 minutes. Meanwhile, finely mince or use a food processor to chop the napa cabbage. Add 1 teaspoon of salt to the cabbage, mix, and let sit for 5 minutes. Squeeze out excess water from the cabbage to prevent a watery filling.

Chop the soaked shiitake mushrooms and peeled shrimp, then add both to a mixing bowl. Add ground pork, egg, sesame oil, soy sauce, kosher salt, black pepper, and neutral oil. Mix in a clockwise direction until the mixture is slightly sticky, about 3-4 minutes.

Add the minced, squeezed cabbage to the mixture and stir clockwise again until sticky, about 3-4 minutes. Gradually add ½ cup of mushroom soaking water while stirring clockwise until the filling has a sticky consistency. Adjust seasonings to taste.

Wrap the dumplings with about 1 tablespoon of filling per wrapper. Seal the edges with a bit of water.

To cook, add dumplings to boiling water, let it return to a boil, then add ½ cup of cold water. Repeat this process two more times, adding water each time. Alternatively, instead of boiling the dumplings, you can cook the dumplings like potstickers.

To cook as potstickers, heat a nonstick pan on medium high heat. Add 2 tablespoons of neutral oil, then add an even layer of the potstickers. Cook for 2-3 minutes, or until the bottoms turn golden brown. Reduce the heat if it starts to brown too quickly. Once brown, add 1/3 cup of water to the pan, then cover with a lid and reduce the heat to medium. Cook for 6-8 minutes, or until the water is evaporated.

For the sauce, combine all ingredients in a bowl and whisk. Serve alongside or spoon over the pork and shrimp dumplings.

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