amazing cabbage pork shrimp dumplings

these super juicy, delicious dumplings might take an extra hour to make, but they're super yummy and worth the wait (and work)!  plus - it's really fun making dumplings with friends and family.  throw a dumpling party!

 

ingredients:

- 1 package of refrigerated dumpling skins

- 3/4 pound raw shrimp, shelled and deveined

- 3/4 pound ground pork (not the super lean stuff!)

- 2 cups of finely chopped napa cabbage (approx. 1/2 head of cabbage)

- 2 teaspoons kosher salt

- 3 stalks green onions, thinly sliced

- 3 large cloves of garlic, minced

- 2 teaspoons freshly grated ginger

- 1 tablespoon soy sauce

- 2 tablespoons rice wine (or dry sherry)

- 1 teaspoon toasted asian sesame oil

- ½ teaspoon sugar

- ½ teaspoon freshly cracked pepper

dipping sauce (just combine together!)

- 1 teaspoon asian chili sauce

- 1/4 cup soy sauce

- 2 teaspoon toasted asian sesame oil

- ½ teaspoon sugar

- ½ teaspoon rice wine vinegar

directions for the filling:

- in a medium bowl, toss the cabbage and kosher salt together and set aside for 30 minutes

- put cabbage into a kitchen towel or cheesecloth and wring out as much liquid as possible

- coarsely chop the raw shrimp

- in a large bowl, combine the cabbage, pork, shrimp, green onion, garlic, ginger, rice wine, soy sauce, sesame oil, sugar and pepper

- cover the bowl and refrigerate for 30 minutes

directions for making dumplings:

- spoon 1 teaspoon of filling onto dumpling skin

- brush some water around the edge of the dumpling skin and fold in half

- pinch the corners, then pleat one side of the dumpling skin toward the center (see picture)

- to ensure the dumpling pleats stay intact, use a tiny bit of additional water if necessary

- place finished dumplings on a lined baking sheet, in a single layer so they don't touch each other

directions for pan-searing/frying dumplings:

- heat vegetable oil in a skillet until hot

- place the dumplings flat side down on the skillet over medium-high heat

- cook until the bottoms are lightly golden, about 1-2 minutes

- add 1/4 cup water, cover with a lid, and steam dumplings, 3-4 minutes

- remove lid and cook off any liquid, 1 minute

- serve with the amazing dipping sauce!  enjoy!

xoxo,

kara