Sunday, September 8, 2013

Chinese Dumpling

  • 2 cups cabbage, finely chopped
  • 1 teaspoon salt
  • 1/2 lb shrimp, peeled, deveined and finely chopped
  • 1 lb lean pork, ground
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice wine, sherry or 2 tablespoons white wine
  • 1 tablespoon green onion, chopped
  • 1 tablespoon sesame oil
  • 2 teaspoons fresh ginger, chopped
  • 2 garlic cloves, minced
  • 64 wonton wrappers (usually 1 pkg)
  • 1/4 cup vegetable oil
  • 1 cup chicken stock

Dipping sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, minced


  1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
  2. Squeeze out any liquid from the shrimp.
  3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
  4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
  5. In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
  6. Repeat for the remaining 32 dumplings.
  7. Mix the dipping sauce and serve with warm or hot dumplings.

Popular Posts

Follow by Email