Description
This Homemade Dumplings recipe features a delicate dough wrapped around a flavorful pork and shrimp filling enhanced with napa cabbage, shiitake mushrooms, ginger, and aromatic spices. Served with a savory dipping sauce combining Chinese black vinegar, soy sauce, ginger, and chili oil, these dumplings are perfect for a satisfying appetizer or main dish. The dough is tender yet sturdy, and the filling is juicy and well-balanced, making them delicious to boil and enjoy with the tangy sauce.
Ingredients
Scale
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
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
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
- Prepare the dough: In a large bowl, combine the flour, cornstarch, and salt. Pour in the boiling water and stir vigorously with a wooden spoon until most of the moisture is absorbed. Add the room-temperature water and continue stirring until a shaggy dough forms.
- Knead the dough: Using your hands, knead the dough for 10 to 15 minutes until it becomes cohesive, smooth, and has no dry spots left. Cover the dough and let it rest for 30 minutes to 1 hour to relax the gluten.
- Prepare the filling cabbage: In a medium bowl, toss the shredded napa cabbage with kosher salt and set aside for 10 minutes to draw out moisture.
- Drain cabbage: Transfer the salted cabbage onto a clean kitchen towel. Holding the towel over a bowl, wring out as much liquid as possible. Discard the liquid and set the cabbage aside.
- Make the filling mixture: In a large bowl, combine ground pork, minced ginger, garlic, white pepper, black pepper, soy sauce, and sugar. Stir vigorously in a single direction for about 4 minutes until the mixture becomes a smooth paste.
- Add remaining filling ingredients: Fold in the chopped shrimp, shiitake mushrooms, green onions, toasted sesame oil, and the drained cabbage. Mix until evenly combined, then refrigerate the filling while the dough rests.
- Prepare dipping sauce: In a small bowl, stir together grated ginger, sugar, Chinese black vinegar, soy sauce, toasted sesame oil, and optional chili oil. Set aside until ready to serve.
- Roll out dough and shape wrappers: Lightly flour a work surface. Divide rested dough in half and roll each half into a 1-inch thick rope. Cut each rope into twelve 1-inch pieces, rotating the rope after each cut. Flatten each piece with the palm before rolling into a 3½ inch diameter disc with a rolling pin. Keep wrappers covered to prevent drying.
- Fill and shape dumplings: Spoon about 1 tablespoon of filling onto each wrapper just below the center. Fold the wrapper over the filling and pinch the edges to seal, either by pressing tightly or pleating edges for a decorative finish. Place shaped dumplings on a lightly floured board or baking sheet.
- Cook dumplings: Bring a large pot of water to a boil over medium-low heat. Cook dumplings in batches, carefully dropping them into the boiling water. Stir gently to prevent sticking. When the dumplings float to the surface, cook for an additional 4 to 5 minutes until fully cooked through.
- Serve: Remove dumplings with a slotted spoon and transfer to a serving plate. Serve hot with the prepared dipping sauce on the side.
Notes
- Wringing out the cabbage is crucial to prevent watery filling and soggy dumpling wrappers.
- Kneading the dough thoroughly and resting it helps achieve a smooth, elastic dough that is easy to roll out.
- Stir the pork filling in one direction vigorously to create a paste that helps bind ingredients and gives the filling a tender texture.
- Cooking dumplings in boiling water until they float ensures they are cooked through without overcooking.
- Feel free to customize the dipping sauce by adjusting chili oil quantity or adding fresh herbs.
- Leftover dumplings freeze well; freeze them on a tray individually before transferring to a container to prevent sticking.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Keywords: homemade dumplings, pork and shrimp dumplings, Chinese dumplings, boiled dumplings, dumpling recipe
