These Shrimp and Cabbage Dumplings are so juicy and flavorful on the inside, while the crispy bottoms provide a wonderful contrast to the perfectly steamed dumpling
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
Notes
KEY TIPSSalt and Drain Your CabbageA key step in this recipe is to draw out as much of the excess water content as possible from your cabbage. Adding salt to your chopped cabbage before making the filling is not only for seasoning but also to help draw out moisture. After salting, remove any excess water and squeeze your cabbage dry before mixing your filling to avoid having watery dumplings!Taste Your Filling BEFORE Wrapping The worst thing to do is fold all of your Shrimp and Cabbage Dumplings to discover after the fact that you did not season the filling properly! That is why 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!Do Not Overstuff Your Shrimp and Cabbage DumplingsAlways 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.It's OK to Use Store Bought Wrappers!I grew up watching my grandma using store bought dumpling wrappers, so I firmly believe it's OK to use store bought wrappers!When I make Shrimp and Cabbage Dumplings at home, I'm usually making a large batch of 50+ wontons - making my own wrappers would not be time conducive. I also to use store bought wrappers because they're so consistent in shape and texture.I like the brands 'Wyzen' or 'Dynasty'.
How to Cook Shrimp and Cabbage Dumplings
Pan-Fry:
Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking)
Place your Shrimp and Cabbage Dumplings flat side down
Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom)
Add 1 cup of water and cover; steam the dumplings for 4-5 minutes
Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Shrimp and Cabbage Dumplings - and enjoy!
OPTIONAL - finish the Shrimp and Cabbage Dumplings with my crispy Dumpling Skirt!
Steam:
Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.
Boil:
Bring a pot of water to a boil over high heat.
Add the dumplings; bring the water to a high simmer for 5-6 minutes or until the dumplings float.
I never make dumplings for just one meal - I always like to make at least 50 and freeze them for the future. However, improper freezing can lead to your Shrimp and Cabbage Dumplings sticking together - when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:
Once you've folded your Shrimp and Cabbage Dumplings, take a baking sheet and line it with parchment paper.
Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
After one hour, you'll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).