Adventures in Dumplings: Pork, Shrimp, Cabbage

8 Oct

Dumplings are one of those dishes that everybody just loves. I love dumplings of all types, I like to think of them as portable sacks of goodness! They’re so easy to make and since I always make a huge batch, I make sure to freeze a bunch so I can cook some up whenever I’m in the mood.

And if you read my blog, you know that I love to experiment with new dumpling ideas. For my latest experiment in dumplings, I decided to use pork, shrimp, and cabbage.


Makes about 4 dozen dumplings

  • 1 package round dumpling wrappers
  • 1 pound ground pork
  • ¾ pound shrimp (peeled, deveined and minced)
  • 1 cup shredded cabbage
  • 4 scallions, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons sriracha
  • 1 teaspoon sesame oil
  • 4 cloves garlic, minced
  • 2 teaspoons minced ginger
  • salt
  • pepper
  • vegetable oil
  • water

For the filling: in a large bowl, add the pork, shrimp, cabbage, scallions, soy sauce, sriracha, sesame oil, garlic, ginger. Mix the ingredients together with your hands until they are fully blended. Add salt and pepper to taste. If you like spicy food, you can add more sriracha. Once the filling is mixed, you can keep it in the refrigerator covered until you’re ready to make the dumplings.

I included instructions for how to assemble the dumplings in my post for Korean Kimchi dumplings. It just takes practice to get it right:

Once the dumplings are assembled, put some aside that you want to eat right away and you can freeze the rest to eat later. To cook the dumplings, mix together 1 tablespoon vegetable oil with ¼ cup water and bring to a simmer in a large frying pan. Arrange the dumplings in the pan, so they’re not touching. Be super careful because the oil may splatter around. Cover the dumplings completely with a pot lid. This lets the dumplings basically fry and steam at the same time. Leave covered for about 4-5 minutes. Remove the lid and turn the dumplings over. The oil may splatter again, so be careful when flipping the dumplings. Cook for another 1-2 minutes. You can transfer the cooked dumplings to a baking tray and leave in the oven to keep them warm while the others are cooking.

You can also deep fry or steam these dumplings as well. I really like pan-fried dumplings because it has that crispiness that I like but is healthier because you’re using very little oil.

To serve, I make a very quick sauce with soy sauce and sriracha and sometimes some white wine vinegar. Put the dumplings on the table and watch them get gobbled up in minutes!


One Response to “Adventures in Dumplings: Pork, Shrimp, Cabbage”

  1. Hazel October 13, 2012 at 3:34 AM #

    Those are gorgeous pleats! I hope I get to taste some of the ones tucked away in your freezer.

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