Shrimp and Cabbage Dumplings, Step-by-Step! (VIDEO)

Dumplings are a major food group in my opinion and I love making them for any occasion! If you love dim sum, you need to make Siu Mai (Shu Mai) which taste JUST like your favorite dim sum restaurant. If you prefer pork, you’ll love my Pork Dumplings or Pork and Chive Dumplings! And don’t forget about my Vegetable Dumplings – you won’t even miss not having any meat! I also love making wontons, a type of dumpling – my grandma’s Pork and Shrimp Wontons are perfect in my Wonton Noodle Soup with a healthy drizzle of homemade Chinese Chili Oil. And you won’t ever need to buy Chicken and Cilantro Wontons from the grocery store after making mine at home!

No matter which dumplings you end up making, don’t forget to pair them with my Homemade Dumpling Dipping Sauce and a crispy Dumpling Skirt!

Ingredients for Shrimp and Cabbage Dumpling

Which Dumpling Wrappers Should I Use?

I like to use store bought dumpling wrappers for two reasons:

• When I make Shrimp and Cabbage Dumplings at home, I’m usually making a large batch of 50+ dumplings – making my own wrappers would not be time conducive.
• I like to use store bought wrappers because of the consistency in shape and texture.

However, not all dumpling wrappers are created equal! I have tried many brands and Wyzen has been my favorite brand for dumpling wrappers. The wrappers are supple, moldable, and strong enough to hold the filling without breaking. I found these at my local Asian market in the refrigerated section.

If you cannot find this brand at your local market, Dynasty also makes great wrappers.

Ingredients

• Shrimp – use raw, peeled, and deveined shrimp of any size (it won’t matter because you will be chopping the shrimp into a paste). Do not use cooked shrimp!
• Napa Cabbage – If you cannot find napa cabbage, substitute with another leafy vegetable, such as kale or swiss chard.
• Kosher Salt
• White Pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• Garlic
• Ginger
• Sugar
• MSG – I like to use MSG in moderation as a flavor enhancer. This is always optional.
• Light Soy Sauce – You will need “light” or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for a fried rice recipe.
• Shaoxing Wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• Sesame Oil

2. Taste Your Shrimp and Cabbage Filling

I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and:

• Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
• Pan fry it on the stove for 1 minute

Taste your cooked filling and adjust any seasoning, if needed. Once you’re happy with the seasoning, it’s time to start folding your Shrimp and Cabbage Dumplings!

3. Fold the Dumplings

Once you learn how to fold dumplings, it will feel very straightforward – here is the order I like to fold dumplings:

• Hold one dumpling wrapper in the palm of your hand. Take 1 tbsp of filling and place in the center of your wrapper. DO NOT OVERSTUFF – overstuffing will lead to your dumpling breaking and the filling coming out during cooking.
• Wet the top half edge with water; fold the wrapper in half (creating a half moon shape) and pinch in the center.
• Use your thumbs to pleat from the center all the way to the edge of one side and seal. Push out any air bubbles.
• Repeat on the other side – pleat from the center to the end. The dumpling should now be sealed end to end, in a crescent moon shape.