Name: Homemade Dumplings with Pork and Shrimp Filling and Dipping Sauce Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 3/4 cups (224 g) all-purpose flour; 3 Tbsp (27 g) cornstarch; 1/2 tsp kosher salt; 1/3 cup (80 g) boiling water; 2 Tbsp (30 g) room-temperature water; 1 cup finely shredded napa cabbage; 3/4 tsp kosher salt; 6 oz ground pork; 1/2″ piece fresh ginger, minced; 1 large clove garlic, minced; 1/2 tsp ground white pepper; 1/2 tsp freshly ground black pepper; 3 Tbsp low-sodium soy sauce; 1 tsp granulated sugar; 6 oz peeled shrimp, finely chopped; 2 large shiitake mushrooms, finely chopped; 2 green onions, minced; 2 Tbsp toasted sesame oil; 1/2″ piece fresh ginger, grated; 1/4 tsp granulated sugar; 3 Tbsp Chinese black vinegar; 1 Tbsp low-sodium soy sauce; 2 tsp toasted sesame oil; 2 tsp chili oil (optional)

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Introduction

Homemade dumplings are a delightful treat that combines a delicate dough with a flavorful pork and shrimp filling. Perfect for sharing, these dumplings bring comforting, savory flavors to your table with a simple yet satisfying dipping sauce.

A white bowl filled with a clear brown broth holding four soft, pale dumplings floating on the surface. The dumplings have a rough and slightly bumpy texture, with an off-white color, and are arranged loosely across the bowl. The smooth, shiny broth contrasts with the textured dumplings, making them stand out. The bowl is placed on a white marbled surface next to a metal spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the dough:
- 1 3/4 cups (224 g) all-purpose flour
- 3 Tbsp (27 g) cornstarch
- 1/2 tsp kosher salt
- 1/3 cup (80 g) boiling water
- 2 Tbsp (30 g) room-temperature water
For the pork and shrimp filling:
- 1 cup finely shredded napa cabbage
- 3/4 tsp kosher salt
- 6 oz ground pork
- 1/2″ piece fresh ginger, minced
- 1 large clove garlic, minced
- 1/2 tsp ground white pepper
- 1/2 tsp freshly ground black pepper
- 3 Tbsp low-sodium soy sauce
- 1 tsp granulated sugar
- 6 oz peeled shrimp, finely chopped
- 2 large shiitake mushrooms, finely chopped
- 2 green onions, minced
- 2 Tbsp toasted sesame oil
For the dipping sauce:
- 1/2″ piece fresh ginger, grated
- 1/4 tsp granulated sugar
- 3 Tbsp Chinese black vinegar
- 1 Tbsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 2 tsp chili oil (optional)

Instructions

Step 1: In a large bowl, combine flour, cornstarch, and salt. Pour in boiling water and stir with a wooden spoon until moisture is mostly absorbed. Add room temperature water and stir until a shaggy dough forms.
Step 2: Knead the dough by hand until it is smooth and cohesive, about 10 to 15 minutes, making sure no dry spots remain.
Step 3: Cover the dough and let it rest for 30 minutes to 1 hour.
Step 4: In a medium bowl, toss napa cabbage with salt and set aside for 10 minutes.
Step 5: Transfer cabbage to a clean kitchen towel and wring out as much water as possible. Discard the liquid and reserve the cabbage.
Step 6: In a large bowl, combine pork, ginger, garlic, white pepper, black pepper, soy sauce, and sugar. Stir vigorously in one direction until the mixture becomes a smooth paste, about 4 minutes.
Step 7: Add shrimp, mushrooms, green onions, sesame oil, and the reserved cabbage. Stir until evenly combined, then chill the filling in the refrigerator while the dough rests.
Step 8: In a small bowl, mix together all dipping sauce ingredients. Set aside until serving.
Step 9: On a lightly floured surface, divide the dough in half. Roll each half into a 1-inch thick rope. Cut each rope into twelve 1-inch pieces, rotating the rope 90° after each cut.
Step 10: Place each dough piece cut-side up and flatten with the heel of your palm. Roll each piece into a 3½-inch disc using a rolling pin. Keep wrappers covered with a towel or plastic wrap to prevent drying.
Step 11: Place 1 tablespoon of filling just below center on each wrapper. Fold the top half of the dough over the bottom half and pinch the edges to seal. Alternatively, pleat the edges to seal firmly.
Step 12: Place sealed dumplings on a floured cutting board or baking sheet. Repeat until all filling and dough are used.
Step 13: Bring a large pot of water to a boil over medium-low heat. Cook dumplings in batches until they float, about 4 to 5 minutes. Transfer cooked dumplings to a plate.
Step 14: Serve dumplings hot with the prepared dipping sauce on the side.

Tips & Variations

For a vegetarian option, replace pork and shrimp with finely chopped tofu and mushrooms.
To add texture, mix water chestnuts or bamboo shoots into the filling.
Freeze uncooked dumplings on a baking sheet and transfer to a freezer bag for easy future meals.
Adjust chili oil in the dipping sauce to your preferred level of spiciness.
Use a stand mixer with a dough hook to knead the dough for easier preparation.

Storage

Store cooked dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or pan-frying to retain texture and flavor. Uncooked dumplings can be frozen for up to 1 month; cook from frozen without thawing.

How to Serve

A white bowl holds three soft, uneven dumplings floating in a light brown, thick gravy with small bits of shredded meat visible in the sauce. The dumplings have a textured surface that looks fluffy and slightly crumbly. A spoon is partially placed inside the bowl on the right side, resting against the edge. The bowl is set on a light wooden table with a smooth finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings ahead of time?

Yes, you can prepare the dumplings in advance and freeze them before cooking. Arrange them on a baking sheet so they don’t touch, freeze until solid, then transfer to a freezer bag. Cook them from frozen when ready.

What are some alternative cooking methods for dumplings?

Besides boiling, dumplings can be steamed for a tender texture or pan-fried to make potstickers with a crispy bottom. Adjust cooking times accordingly to ensure they are cooked through.