My mom’s secret recipe for creating the best pork dumplings. The dumplings are juicy, tender and taste so good even without any dipping sauce!
Dumplings are one of the most important foods in northern Chinese cuisine. Unlike potstickers served in Japan and in the US, dumplings are a staple for us and we enjoy them as a meal instead of appetizer. The other difference is we always cook with freshly made dumpling dough instead of frozen dumpling wrappers. Even when you buy dumpling wrappers at a vegetable market you will certainly find small packs of freshly machine-made dumpling wrappers that come in small plastic bags.
I have been spoiled with great homemade dumplings ever since I was a kid. My grandma was a northern lady who loved cooking and sharing food. And, she was really good at it! Preparing and making dumplings was one of her favorite tasks, and my dad learnt all the secrets from her, passing the the skill to my mom.
My grandma’s secret weapon to making great pork dumplings was fresh shrimp. In traditional pork dumpling recipes, home cooks usually use rehydrated dried shrimps to increase flavor. But my grandma insisted on using fresh shrimp. Not only does it add umami and depth of flavor, the texture of the dumplings will be perfect when you use fresh shrimp, producing some of the best dumplings I’ve ever had.
I remember the first time my cousin tried dumplings at my parents’ place. He was astound how great a pork dumpling can taste. He was still in middle school. Back then it’ was a luxury thing to use expensive fresh shrimp in the dumplings because dumplings are considered a common daily staple, like rice, and should be cheap to make. When he went back home and insisted on using shrimps in the dumplings, my uncle scolded him saying it’s a crazy thing to do. When my mom told me the story, I suddenly realized how special these dumplings are, and I’ve been eating them all the time.
Today I’m sharing this family recipe with you. It is simple, elegant, and fresh. You can use store bought dumpling wrappers as well. But if you’re into Chinese food, I highly recommend you to make the dumpling dough from scratch. To make the task easier, you can make steamed dumpling dough instead of boiled dumpling dough. Either way, these dumplings will turn out juicy, tender, and with great texture.
As I mentioned in my previous post, great dumplings emphasize the freshness of the filling and dough. By using homemade dumpling dough, not only do you create a soupy dumpling filling, you can make bigger dumplings that taste (and are more) satisfying. You’ll see my recipe has a very simple ingredient list. Once you’ve tried fresh dumplings, you’ll be surprised how flavorful they are. You’ll never go back ready made dumplings.
These dumplings are very satisfying and you can serve them as a main dish. You can add a simple appetizer, such as cucumber salad, wood ear mushroom salad, spinach salad, or you can serve the dumplings with millet congee and quick pickles. That’s exactly what we do in China.
For more filling recipes for dumplings, check out my favorite lamb dumpling recipe, vegetarian dumplings, and pork mushroom dumplings.
I recorded a short video to show you how easy it is to cook this dish. Find more videos to learn Chinese cooking on my YouTube channel!
Mom’s Best Pork Dumplings with Cabbage
- 1 pound (450 grams) ground pork (at least 20% fat)
- 1/2 pound (250 grams) shrimp (about 16 medium-size shrimp) , peeled and deveined and chopped to small pieces
- 1 tablespoon ginger , freshly grated
- 2 tablespoons light soy sauce (or regular soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1 pound (450 grams) napa cabbage
- 4 green onions , finely chopped
- 2 tablespoons sesame oil
- 1 package frozen dumpling wrappers (or homemade steamed dumpling wrappers OR homemade boiled dumpling wrappers)
- Combine ground pork, shrimp, ginger, light soy sauce, Shaoxing wine, salt, and white pepper in a large bowl. Stir with a spatula until the ingredients are well combined and form a sticky paste. Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
- Cut 6 to 8 pieces napa cabbage leaves (just enough to line the steamer) and keep for later. Cut the rest of the cabbage into small cubes and set aside.
- Sprinkle 2 pinches of salt onto the cabbage and mix well with your hands. Allow this to sit for 10 to 15 minutes. Use a few layers of cheesecloth or paper towel to squeeze out extra water.
- Just before wrapping dumplings, add the napa cabbage, green onion, and sesame oil into the pork mixture. Stir to mix well.
- Work on the dumplings one by one. You can watch this video if you’re using frozen dumpling wrappers. Or watch this video if you’re using homemade dumpling wrappers.
- Scoop about 1 to 2 tablespoons (depends on the size of dumpling wrapper you use) of dumpling filling and place it in the center of the wrapper. If you’re using pre-made dumpling wrappers, dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper. Fold both sides into a half-moon shape and pinch the middle points together. Hold the dumpling with one hand and start sealing the edges into pleats with the other hand. Once you have sealed the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed. If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
- If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
- If you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.
- Line the bamboo steamers with napa cabbage leaves. Place dumplings into the steamer a finger width apart. Add two inches of water into a wok or a large pan that can comfortably fit your steamer. Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for 10 minutes.
- You can also check this post for boiled dumplings for this post for cooking potsticker.
- Serve immediately.
- Store the wrapped, uncooked dumplings in the freezer for up to 1 month. To freeze properly, seal the baking sheet tight with plastic wrapper and allow the dumplings to freeze completely. To save freezer space, transfer the frozen dumplings into large containers or a gallon bag. Be careful not break them when you stack the dumplings and do not place other things on top of your dumplings bag.
- To cook the frozen dumplings, steam directly from the freezer without thawing. It takes about 15 to 20 minutes to cook through.
Questions and Reviews
I’m heading over to watch your video on how to make dumplings! That looks like some serious skills.
These look so beautiful I’d want to set them out for everyone but just let them admire them and not eat them! Love all the delicious ingredients.
As always, your photos rock!
can you share more videos and recipes of making Chinese foods, pls? they impressed me so much. I just want to bring my kids all the dishes from around the world. have a nice day, Maggie!
Will try to make videos for sure! It is quite time consuming but I found video is very helpful for readers who never cooked the dish before. Have a great week ahead Pat!
I love this recipe! Thanks for sharing this.
these look wonderful! I’ve never tried making dumplings, I’ve only had them in restaurants that may not have been very authentic, anyway thank you for sharing this recipe, will try making them!
Glad you like the recipe Sabrina! Happy cooking and hope you enjoy the dish 🙂
Gostaria muito que estivesse traduzido em português , quero muito fazer essa receita .Obrigada!
WOW! I usually don’t leave web comments. But, WOW! I attempted to make dumplings for the second time. This time using your recipe. They were absolutely, positively delicious. I didn’t have any Shiaxong wine, which I know you said is an absolute must. So, next time I can’t wait to try them with the cooking wine. Thank you for taking time to share a family recipe with all of us, making a video, and detailing the instructions. Just like the dumplings, you can tell a lot of time and love went into it! Can’t wait to see your future recipes.
Hi Khris, thanks so much for taking time to leave a comment and I’m glad to hear you enjoyed the recipe! It’s one of our family’s favorite dish and I’m happy to spread the love so more people could enjoy it 🙂
Happy cooking and can’t wait to see what you’ll be cooking the next!
You are making me really miss HK!!! Your mom’s pork dumplings are the best. I now have the perfect little roller to make my own homemade dumplings with!!! 🙂 Thinking of you as we near CNY… Take care
Hi Bobbi, I hope you enjoy cooking with the rolling pin. I really think it works way better for dumpling wrappers than the average wooden rolling pin. This is one of my family’s favorite recipe and I hope you enjoy it 🙂
Happy New Year to you and your family!
These are wonderful! I’m making my second batch today with plenty to go in the freezer for the future. Thank you for sharing this amazing family recipe.
Funny story about how I can across your page.. I was looking up avocado smoothie/milkshake recipes and your page page popped. I looked through a couple “You Might Also Like” and stumbled across this. And I am SO GLAD I did!! My grandma used to make these all the time when I was little. I can finally try to make them myself now!
Hi Alice, I’m glad you find me page 😉 The pork dumplings are our family favorite and I highly recommend it.
Happy cooking and can’t wait to see what you’ve cooked 🙂
These look so amazing. I’m still a beginner when it comes to making Chinese dumplings, but my son (3 years old) really likes to help with filling and pleating the dumplings. They aren’t perfect but it’s a really fun family activity on a cold evening. I’m going to try these next time we make dumplings, along with making our own wrappers.
Hi Jennie, it’s amazing that your son would like to help out with the cooking! It makes the process much more fun isn’t it?
Making dumpling wrappers require some effort but it definitely worth the time. I bet your son with be happy to play with the dough too 🙂
Hi! I wanted to ask if you put any binder in your filling? Your dumpling filling looks so good, mine always comes out loose and doesnt have that ball of meat consistancy after its cooked. I usually put some cornstarch in my filling but its not really doing anything. Thanks!
Hi Alice, no I rarely add cornstarch in the filling (unless it’s for soften the meat). The trick is to mix the meat first, repeatedly, until they form a very sticky paste (almost like develop gluten from a bread dough). We use chopsticks to mix, a spatula works too. During this process the filling will become very tough (which is why you’d never do that for a burger patty). So we add a lot of liquid (soy sauce, water etc.) during this mixing process, to keep the meat “hydrated”. Eventually you will get a soft paste that is just sticky and just solid enough to shape. Also, the more vegetables you add, the filling tends to not hold together.
So next time try to mix the meat a bit longer at first to form a paste first. Add a bit less cabbage will be helpful too.
I hope your dumplings will come out better the next time 🙂
Thank you!!! I tend to use more veggies than meat so it could be why mine always fall apart! I will def try the mixing method, i rememeber my mom doing that when she used to make steamed ground pork dishes for dinner when I was little!
Yes, more veggies will cause the problem. That’s why vegetarian dumplings are difficult to wrap. The filling is so loose. You can try to make slightly bigger wrapper, so the wrapping will be a bit easier.
Anyhow, let me know if you make the dumplings again. I’m looking forward to hearing the result 🙂
I made these yesterday and i’ve tried to make dumplings before but this recipe, OMG they were soooo yummy! I added a beaten egg and some cornflour to the recipe too and it was awesome. My partner was very impressed! so juicy and the texture was great. I can’t wait to make them again soon! Thanks so much for sharing!
I’m glad you made these dumplings and enjoy the dish Martini! I love the idea of adding egg. Yum! 🙂
We’re currently making your dumplings and wrappers from scratch! Just have a few questions:
– Your cup measurements I’m assuming are US based?
– I assumed that most good pork dumplings have garlic in them – just wondering if you ever add this into the recipe for extra flavour?
– Do you finely chop the shrimp or how big do you chop them up as it doesn’t state specifically?
– It says initially to mix the meat/shrimp, ginger etc and sesame oil. But then later on it says add the sesame oil to the mixture when you also add the green onion and cabbage. So when are you supposed to add it – at the beginning or at the same time as cabbage/green onion?
Hi Bel, to answer your questions.
– Yes the cup measurements are US based.
– No, my family never add garlic into the dumplings. However it is possible to add more extra flavors into the dipping sauce by adding chopped garlic and ginger. You can see my dipping sauce recipes here: https://omnivorescookbook.com/dumpling-sauce/
– For the shrimps, chop them to 1/3 to 1/2 inch pieces.
– Sorry about the sesame oil part. I just updated the recipe. You should add the sesame oil at the very end, after cabbage and green onion.
Not sure these answers are fast enough to help you. I hope your dumplings come out great!
Hi Maggie, thanks for your reply and answers!
– We had already put the sesame oil in, and don’t think this affected the mixture. Cut the shrimp as you said as we saw you chopping it in the video after we wrote the comment 🙂 The filling was so delicious! We loved it.
– the only issue we had was with the dough. It was still a bit doughy when we ate them, rather than being silky, soft and thin like when we eat good dumplings. Also the dough broke on a few of them when we tried to pick them up to eat them and the filling – while it stayed together or separated from the dumplings…do you have any advice or suggestions to improve on these issues? We had them steamed.
Thanks so much for a fantastic recipe! We also made your la mian which was great! We couldn’t believe how stretchy they were! It was so fun pulling the noodle into the pot of water! 🙂
Hi Bel, I’m glad to hear your first batch of dumplings turned out well!
Re your question about the dumpling dough – next time you can try using 1/3 of pastry flour with 2/3 all-purpose flour. Lately I’ve learned that the regular flour in the US contains more gluten, and that is one of the reasons that causing the dough a bit tough. You can also add a bit more room temperature water, 1 to 2 tablespoons, when you’re mixing the dough. It also helps to make a tenderer and thinner dough.
There are a few reasons that cause the dumpling skin break apart after cooking. It can be the filling is too watery (probably caused by the napa cabbage), the dumplings are too large, or the dumplings are slightly overcooked. I can’t say for sure… Next time you could try making slightly smaller dumplings, steam them immediately after wrapping a small batch (the cabbage in the filling will keep seeping out liquid after you made the dumplings, which causes the dough to break apart), and cook 1 to 2 minutes less. I hope this is helpful!
Thanks for the suggestions and tips! In the meantime, we have been making more of your recipes, the eggplant, the bang bang chicken, the biang noodles. All delicious!
Don’t you ever use starches (wheat starch and tapioca or corn starch) for the dough ?
Hi Blaise, we don’t use starches in this specific recipe because wheat flour is the only ingredient in northern style dumplings. However, I do make other types of dumplings using starches. That is more of Cantonese dim sum style, such as the shrimp dumplings that has a semi-transparent dough. Is there a certain recipe you’re looking for?
Thanks for your answer.
I don’t need any specific recipe, I was just wondering. Your mother’s best(s) are already delicious and tasty! 😉
Hi Maggie, could you please clarify what “green onions” are? I’m from Australia, are they the same as what we would call shallots/ spring onions here? Thanks in advance!
Hi Shelley, I’m not super familiar with the terms in Australia, but from a quick Google search, I don’t think it’s shallots/spring onions. It is scallion, the thin and long stalks with white on one end and green leaves (like it shows in the fourth picture in this picture: https://omnivorescookbook.com/chicken-spring-rolls/). Let me know if you have further questions!
Green onions *are* known as spring onions in Australia! Hopefully this is helpful to any other Australians reading, even though this is an old post. I look forward to making these today! Thanks Maggie for the detailed instructions.
Great recipe!! Making for my third time now but question I am struggling to get the right size for my skin always seems too big after rolling it out. Found that 8 grams is a good size. What’s your take on that any tips for not rolling huge ass dough?
I’ve done it a few times now and love the recipe! I was wondering if you have any recipes with cilantro? Or could i use this one and put cilantro instead of green onions?
Hi, I’m trying your recipe tonight! My pork/shrimp combo is already marinating in the fridge. I bought frozen dumpling wrappers from a Chinese grocery store. Am I supposed to thaw them on the kitchen counter before filling? Thanks!
Hi Jenn, you could thaw the wrappers in the fridge or at room temperature. If you put them on the kitchen counter, make sure to only leave it there for 30 minutes. The wrappers might stick together if you leave them out for too long.
Happy cooking and hope your dumplings turn out well!
All I can say is wow! Your recipe is delicious! My husband and I made these on Valentine’s Day together. It was fun and rewarding. Our dumplings turned out so juicy. Now I just need to learn how to stuff as much of that delicious pork into each wrapper as possible! Thanks, Maggie.
Your recipe is legit! I just made these and they taste great. I left the pork/shrimp mixture to marinate overnight in the fridge. Since I am following a keto lifestyle, I didn’t use wrappers of any sort–I just created mini meatballs and steamed them over a bed of the remaining cabbage leaves for 10 minutes or so and they turned out moist and delicious!
Hi Paul, I’m glad the recipe worked for you! What a smart idea. I personally follow low carb diet whenever possible, so I’d love to try that out sometimes. Thanks for taking time to leave a review and share your tips! 🙂
Everyone in my family of four loved these dumplings! I had only cooked dumplings once in my life and found your recipe really easy to follow. We all had fun folding them, too. Thank you!
Hi Christy, I’m so glad to hear the recipe worked for you! And I’m honored to hear you decided to choose this recipe 🙂
Thanks for taking time to leave a comment and have a great day!
I have tried so many different fillings for dumplings before. Nothing really hit the spot. But this recipe is definitely a keeper! Thank you for sharing it! I just made it tonight and it was an absolute hit. I used fresh, store bought wrappers and it worked like a charm.
Hi Andrea, thanks so much for taking time to leave a comment! I’m so happy to hear the dumpling filling recipe worked for you 🙂
Have a great day!
Thanks for a great, easy to follow, recipe. These were so yummy, my husband and I ate 30 in one sitting! (I do think mine were a little smaller than yours!)
Hi Sandy, I’m so glad to hear you enjoyed the dumplings! Same here, we overeat every time we make these dumplings 🙂
Going to try this soon! Just wondering what the timings/ cooking instructions would be if I were to pan fry these? You have a couple different recipes for dumpling wrappers, which would work best for pan frying, or would store bought be ok? Thanks!
Hello Miss Zhu, my name is Sophie, I go to a school in Hong Kong and I have an assignment about making Chinese food. This recipe has helped me so much. Thank you for this amazing dish recipe!
These were fantastic!!
I’ve never cooked anything like this before and they turned out perfect. Prep and cooking went as described in the recipe and the flavor was incredible!
I will definitely be making these again.
I have made this recipe about five times now; it is just wonderful. I’ve also used your recipe for dough; it is excellent but very time consuming. If I’m in a hurry (I usually am), I just buy dumpling or wonton wrappers from the grocery store, but I love love love this filling. I make a batch, freeze them on a cookie sheet overnight in my deep freeze, then put them in a freezer ziploc bag and pull out as many as I want for steaming or soups.
I am allergic to all fish and seafood, can I substitute an equal amount of pork for the shrimp or is there something else I should try instead? These look amazing and I really want to make them as authentic as possible. Growing up my best friends’ Mom was from Northern China and she would make us boiled or steamed pork dumplings after school, I can almost taste them just thinking about it! Thank you for all of your amazing recipes!
Hi Eryn, yes, you can totally use an equal amount of pork to replace the shrimp. Actually that is the way that most restaurants do. My family version is fancier because the shrimps add a rich umami to the dumplings. But you can get a very good result even without the shrimps.
I made these dumplings for my mother who really loved them. I thought they were outstanding. I will definitely be making them again. I like that you can prepare then freeze to steam another day. Very nice flavor.
Hi Maggie, I noticed in the pork mushroom filling recipe you had a tip about adding lots of water into the pork to lock in moisture. This isn’t mentioned here, should we do the same or does the napa cabbage produce a lot of water when cooking so it’s not necessary to add water into the filling mixture?
Hi Vera, you’re right about the napa cabbage. It will release a lot of liquid and the dumplings will be juicy at the end.
This recipe uses a lot of veggies, so you don’t need to add water to the pork.
Happy cooking and can’t wait to hear your feedback! 🙂
Since moving to Las Vegas from the east coast, I haven’t found a decent pork dumpling in 8 years., Your recipe is the closest I’ve come. Thanks so much!! But 1 problem I always seem to have is the pork feels tough. Am I cooking them too long? Working the meat too much? Any ideas??
Hi Janet, to get very tender pork, the best way is to use fatty ground pork (e.g. 30% fat). I think learn pork will usually yield a tougher result. And yeah, it might be a result of overcooking, since the steaming time is largely affected by the dumpling size.
These were delicious, just what I wanted!
Hi! I made dumplings, but the meat mixture ended up being a bit dry, like a dry meatball. Do you have a suggestion for how to make the meatball more “springy”? I think the issue may be that I did not mix them long enough? Would that help?
Hi Melissa, yes, you should mix the pork long enough so it becomes sticky, which adds the springy texture. Also if you want the filling more juicy, you should use fattier ground pork (like 30%).
Thank you so much for sharing your family recipes, they are great!
Is it ok to skip the prawns? If so how many grams of pork should I use?
Hi El, it’s OK to skip the prawns and use about 7 oz (200 g) more pork (just slightly less than 1/2 lbs).
Thanks to your reply for no prawns, so 200g extra mince. What about if no wine or set sherry, can I use mirin? If so, how much?
I would try to find rice wine (Japnese sake) since they are more available than Shaoxing wine. I wouldn’t use mirin because it’s too sweet.
I would love to try your recipe, however I am allergic to shrimp. Would you substitute it with anything such as fish sauce or mushrooms, or should I just omit it altogether?
Hi Jean, you can skip the shrimp all together (or add same grams of pork or mushrooms).
Would I be able to sub the pork with ground turkey? If so would I need to add something to up the fat content? Thanks!
I believe you can! I would use ground turkey that’s slightly fattier (15% fat).
Hi Maggie, today I will do your wonderful dumplings for the third time! I would like to cook them tomorrow night, do you advise me to freeze them today or can I keep them in the refrigerator for a whole day? I would not want the pastry to become sticky.
Many thanks for your wonderful blog, I managed to cook excellent Chinese recipes with your help, even though I am Italian
Hi Francesca, I recommend to freeze the dumplings today. Once seasoned, the napa cabbage will start to seep out liquid that makes the dough soggy. Happy cooking and I hope you enjoy the dumplings 🙂
These are awesome. My daughters who rarely try anything different, loved them. Two thumbs us from me. 👍 👌
Such a delicious recipe! Authentic taste and definite crowd-pleaser. Thanks for the recipe!
Can I just leave out the shrimp or should I extra of something else in its place? My kids don’t like it.
Thank you so much. I’m excited to try!
Hi Katherine, you should replace the shrimp with extra ground pork so it will be seasoned correctly.
Me and my partner made these for Valentine’s Day and it made for the perfect date night. They were so fun to make and were literally perfect. Don’t change anything in this recipe, it’s perfect as is!
I loved making these! My first time ever trying to make dumplings! How do you stop the wrapper from getting saggy as the contents shrink upon cooking? Other than saggy dumplings, they were delicious.
It’s common for the dumplings to sag a bit because the filling will shrink once cooked.
To make it less saggy, try to pack the filling tight without air bubbles in the middle.
Another method is to lightly salt the cabbage first and squeeze out the liquid. This method is commonly used for dumpling making so you can pack in a bit more cabbage and they won’t shrink a lot. Although I personally prefer to use the cabbage directly so the dumplings will be juicier (they need to be eaten fresh otherwise the juice will be slowly absorbed by the wrapper and the dumpling will become a bit saggy).
Hi Maggie! I’ve made these dumplings a few times now and they’re certainly a crowd pleaser (though I’ll never be able to pleat them as well as my mum!). I was just wondering how far in advance we could make the filling? Could we freeze it?
I think it’s totally fine to make the filling half a day or even a day in advance and store in the fridge but I wouldn’t add the napa cabbage to the filling until last minute. Because the salt will draw water from the cabbage and make the filling watery.
I wouldn’t freeze the filling just because the texture of the napa cabbage will turn weird (cause by the water inside to freeze then release).
If you really want to make the filling way advance, I would do most of the prep and then prepare the napa cabbage when you’re ready to wrap.
Hello, forgive me if this is in the post somewhere. What is the serving size? Please say a million.
The recipe makes 40 dumplings, which is good for 4 to 6 people (or more if you plan to serve it as an appetizer).
Delicious thank you! Loved them 🙂 I used the kitchen aid to roll wrappers 7 was too thin I’ll try 5-6 next
I made this using frozen wrappers, and they were great! When I froze the rest that I didn’t eat uncooked, the wrappers on a lot of them cracked. Is there anything I can do to prevent that in the future?
I’m afraid I don’t have a great solution for freezing the dumplings. The packaged wrappers can be quite fragile. When you thaw and refreeze them, the wrapper will lose moisture which leads to cracking. It would help if you use fresh packaged wrappers. Sometimes you can find them in bigger Asian grocery stores like H mart.
This Pork Dumplings with Cabbage recipe is absolutely delicious! I used Kikkoman Naturally Brewed Tamari Soy Sauce that I bought from Karman Foods. It’s perfect! Best paired with Vitasoy Lychee Flavor Vita Juice Drink.
Question: Do you chop or mince the shrimp? I don’t see any mention of that in the instructions. Thanks!
It should be chopped to small pieces (like the size of a green pea), so it’s easy to fill the dumpling and you can still feel the bites of shrimps.
Good solid recipe, I cook a lot, however, I’ve never made dumplings 🙂
Ironically, they are my favourite food, pan-fried.
This recipe was perfect, the link across to the potsticker cooking method also worked perfectly.
Thanks for posting this recipe!
Hello! Its my first time making pork dumplings and the recipe is simple enough to follow, so I was wondering if you can make them without the shrimp?
Yes you definitely can! Simply replace the shrimp with equal amount of ground pork will work well.
So good! Instructions are perfect!
Can I use book chop instead of Napa cabbage?
Can I use bok choy instead of Napa cabbage?
This really is the best dumpling recipe! I’m about to make them for the third time, and they are soo good fresh of course but I especially love having extra to store in the freezer, such a treat!
Very tasty. After the first few I was able to make respectable dumplings. This recipe makes a lot of dumplings so I suggest you cut by 1/2 the first time you make them, though they can be frozen after they are cooked. Be sure and try several dipping sauces.
I have made these dumplings twice and looooved them each time! I switch out the shrimp with carrots since I rarely have shrimp on hand. The dumplings cook in 10 minutes each batch and are so delicious! I’ve served to both friends and family, and everyone was disappointed when they were gone. 😉