These Shrimp and Cabbage Dumplings are packed with freshly chopped shrimp, napa cabbage, and made with a little technique to make them super juicy! They are some of the best I’ve ever had! Chopped garlic and ginger paired with a juicy, bouncy shrimp and cabbage filling are seasoned with a variety of classic Chinese seasonings to create these delicious dumplings.
Dumplings are one of the most widely recognized foods in the world, and pretty much every culture has them! The Japanese have gyoza, the Polish have pierogi, and Koreans have Mandu. There are so many different varieties and types of filling you can make, all deliciously wrapped in a tender, chewy dumpling wrapper. Whether you steam, pan fry, or boil them, they’re always so wonderful to eat!
Watch the Shrimp and Cabbage Dumpling Recipe Video Below!
Ingredients for Shrimp and Cabbage Dumpling
These Shrimp and Cabbage dumplings are incredibly easy to make and only require a few ingredients and seasonings! Here is what you’ll need to make these amazing dumplings!
- Fresh Shrimp, peeled and de-veined
- Napa Cabbage
- Kosher Salt
- White Pepper
- Light Soy Sauce (low sodium)
- Shaoxing Wine
- Sesame Oil
My Top Ingredient Tips for Shrimp and Cabbage Dumplings
I like to make dumplings in big batches (to freeze for later), so I usually use store bought wrappers. See picture above for the exact brand I used!
If you cannot find Napa cabbage, you can absolutely substitute with regular green cabbage.
If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!
I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
Shrimp and Cabbage Dumplings: Recipe Instructions
Make the filling
The most important tip to remember when making these dumplings is to create a filling that has as little water as possible. First start by patting the shrimp completely dry with a paper towel before chopping into small pieces. For the cabbage, finely dice the cabbage and place in a bowl with 2 tsp of kosher salt and mix the salt into the cabbage. After 10 minutes you should see the excess water release out of the cabbage, further removing moisture from the filling.
Add the shrimp and cabbage to a large mixing bowl and season with kosher salt, white pepper, minced garlic & ginger, sugar, MSG, light soy sauce, shaoxing wine, and sesame oil. Mix together in one direction until you see streaks on the bowl and the filling looks like this:
I always cook a small portion of the filling to test for seasoning. You can either microwave or pan fry a small amount of filling to see if it needs any adjusting. The last thing you want is a filling you are not happy with after you spend the time to fold all the dumplings!
Selecting Your Dumpling Wrappers
Selecting dumpling wrappers can make or break your dumplings! 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 sections! If you can find this brand at your local market, Dynasty also makes great wrappers as well.
Folding The Dumplings
Folding dumplings is quite easy once you get the hang of it! Like everything, it takes practice but the repetition will make the process easier (getting a large group of people to help fold the dumplings helps too!).
The first step in folding your dumpling is to take a dumpling wrapper and place about a 1/2 tsp of filling in the center of the dumpling. Next, you’ll want to dip your finger in water and brush around the edge of the dumpling wrapper to moisten it.
Next, fold the dumpling up to create a half circle and seal the dumpling making sure to remove any air from inside the dumpling. Once the dumpling is sealed, take your thumbs and using a push-pull motion, make about 4 or 5 pleats down on half of the dumpling. Repeat on down the other side and seal all sides to create a crescent shape! You can watch the video recipe above for a more detailed breakdown of the folding process!
My Key Recipe Tips for Shrimp and Cabbage Dumplings
WHAT DO I DO WITH SO MANY DUMPLINGS?
You can freeze them! I always make extra to freeze for the future. I like to lay them flat without touching each other on a baking sheet and freeze for 30 min – 1 hour before moving them to a freezer friendly Ziploc bag. When cooking, I would add an extra 1-2 minutes if they are frozen.
DRAW OUT MOISTURE
A key step in this recipe is to draw out at much of the excess water content from your cabbage. During the cooking process, adding salt is key to not only season your filling, but also help draw out the water content of the minced cabbage. Do not skip this step!
DO NOT OVERSTUFF YOUR DUMPLINGS!
Always underfill your dumplings – you want to make sure they are not overstuffed and can be sealed completely. If they are too full and not completely sealed, they will break when cooked and then we will be very sad 🙁
You can pan-fry, steam, or boil your dumplings! Serve them with my favorite dumpling sauce and enjoy!
If you liked this dumpling recipe, check out my other dumpling recipes on the blog!
Shrimp and Cabbage Dumplings
- Roughly chop shrimp and place in a large mixing bowl. In a separate bowl, add cabbage and 2 tsp kosher salt and let sit for 10 minutes. Squeeze and drain excess moisture from the cabbage and pat as dry as possible with a towel. Combine the cabbage to the shrimp.
- Season the shrimp and cabbage with salt, white pepper, sugar, MSG, light soy sauce, shaoxing wine, and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated and you see streaks on the bowl. Cook a small amount in the pan or microwave to taste for seasoning.
- Place 1/2 tbsp of filling in the center of your dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape.
- To pan fry, heat 1 tbsp of oil in a skillet over medium high heat and brown the dumplings for 2-3 minutes until browned. Add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings.
- To steam, place dumplings on a piece of cabbage, lettuce, or wax paper, and fill the pan with 1 inch of water. Steam for 5-6 minutes