Description

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

Ingredients

Units Scale

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 1/2 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
1/2 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

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Instructions

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

Notes

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.

Prep Time: 60 minutes
Cook Time: 30 minutes
Category: entertaining made easy
Method: stovetop
Cuisine: asian