Pork And Shrimp Dumplings With Cabbage
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There is something very satisfying about lining up a tray of homemade dumplings and knowing you filled and folded every single one. These Pork And Shrimp Dumplings With Cabbage are juicy, flavorful, and built with a filling that balances rich pork, sweet shrimp, and napa cabbage so every bite feels complete. If you want to go fully from scratch, you can even pair them with a batch of my Homemade Wonton Wrappers.
This recipe gives you options for steaming or pan-frying, plus freezing, so you can turn one dumpling session into several easy meals.
Why You’ll Love Pork And Shrimp Dumplings With Cabbage
- Balanced pork and shrimp filling: The mix of ground pork, chopped shrimp, and napa cabbage gives you a dumpling that is rich, tender, and not heavy.
- Big flavor, simple ingredients: Ginger, Chinese five spice, soy sauce, mirin, and sesame oil build a lot of depth without needing a long list of sauces.
- Flexible cooking methods: Steam for soft, delicate dumplings or pan-fry for crisp bottoms, using the same base recipe.
- Meal prep friendly: The filling rests to develop flavor, and uncooked dumplings freeze well so you can cook from frozen later.
- Perfect for dipping and sharing: These work for cozy at-home dumpling nights, appetizers, or a fun, interactive dinner where everyone grabs their favorites
Ingredients Needed To Make Pork And Shrimp Dumplings With Cabbage
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Shrimp, peeled and deveined
- Ground pork
- Napa cabbage, finely chopped
- Ground ginger
- Garlic powder
- Chinese five spice
- Soy sauce
- Mirin
- Kosher salt
- Chives, chopped
- Sesame oil
- Dumpling wrappers (store-bought or Homemade Wonton Wrappers)
Variations, Tips, and Substitutions
- Adjust the filling texture: If you prefer a finer filling, chop the shrimp smaller or pulse a bit longer in the food processor. For more bite, leave the pieces slightly chunkier.
- Season to taste before folding: Cook a small spoonful of filling in a skillet to taste and adjust salt, soy sauce, or spices before you fill all the dumplings.
- Seal dumplings tightly: Press the edges firmly and make sure there are no gaps so the filling does not leak while steaming or pan-frying.
- Freeze on a tray first: For freezing, arrange uncooked dumplings in a single layer on a tray, freeze until firm, then transfer to a container or freezer bag. This keeps them from sticking together and makes it easy to cook only what you need.
How To Make Pork And Shrimp Dumplings With Cabbage
- Finely chop the shrimp by hand or pulse briefly in a food processor until chopped but not puréed.
- Add shrimp, ground pork, napa cabbage, ginger, garlic powder, Chinese five spice, soy sauce, mirin, salt, chives, and sesame oil to a large bowl.
- Mix until everything is evenly combined, then cover and let the filling rest for about 30 minutes so the flavors can settle in.
- To assemble, place a dumpling wrapper in your hand and add about 1 tablespoon of filling to the center.
- Lightly brush one edge of the wrapper with water, fold over the filling, and press to seal, making sure there are no air pockets. Repeat with the remaining filling and wrappers.
- Cook the dumplings right away or arrange on a tray to freeze for later.
To steam
- Line the bottom of a steamer basket with napa cabbage leaves and add water to the base.
- Place dumplings in the steamer, leaving a bit of space between each one.
- Steam for about 10 minutes, until the filling is fully cooked through.
- Remove and serve warm with your favorite dipping sauce.
To pan-fry
- Heat avocado oil in a large sauté pan over medium low heat.
- Add dumplings in a single layer, then carefully pour in water and cover with a lid.
- Cook for 2 to 3 minutes, then remove the lid and continue cooking for another 2 to 3 minutes until the bottoms are golden and crisp.
- Transfer to a plate and serve right away with dipping sauce.
Commonly Asked Questions
Can I use a different protein in place of pork or shrimp?
Yes. You can use all pork, all shrimp, or swap in ground chicken or turkey. If you change the protein, keep an eye on moisture and add a little extra cabbage or a splash of soy sauce if the mixture feels dry.
How do I know when the dumplings are fully cooked?
Steamed dumplings should be opaque throughout with firm, bouncy filling. For pan-fried dumplings, check one by cutting it open to make sure the pork and shrimp are cooked through and the juices run clear.
Can I use these dumplings in other recipes?
Yes. These Pork and Shrimp Dumplings With Cabbage work especially well in my Viral One-Pan Baked Dumplings (Coconut Curry) recipe. Their juicy filling holds up beautifully in the creamy curry sauce, whether you use them fresh or frozen. If you’re making dumplings from scratch, this is one of the best ways to turn them into an easy, crowd-pleasing meal.
Can I cook dumplings directly from frozen?
Yes. Steam or pan-fry them from frozen and simply add a few extra minutes to the cook time. Avoid thawing at room temperature, which can make wrappers sticky and hard to handle.
What dipping sauces pair well with these dumplings?
A simple mix of soy sauce, rice vinegar, sesame oil, and a little chili crisp works very well. You can also add grated ginger, garlic, or a touch of honey if you like a more complex dipping sauce.
How should I store leftover cooked dumplings?
Store fully cooled dumplings in an airtight container in the refrigerator for up to two days. Reheat them by steaming briefly or crisping in a lightly oiled skillet so the wrappers soften again without drying out.
Pork and Shrimp Dumplings with Cabbage
Equipment
- Cutting board and knife
- Food processor (optional)
- Measuring Spoons
- Steamer basket or large sauté pan with lid
- Small bowl of water
Ingredients
- 1 pound shrimp peeled and deveined
- 1 pound ground pork
- 2 cups napa cabbage finely chopped
- 1 tablespoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon Chinese five spice
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon kosher salt
- 2 tablespoons chives chopped
- 1 tablespoon sesame oil
Instructions
- Finely chop the shrimp by hand or pulse briefly in a food processor until chopped but not puréed.
- In a large bowl, add the shrimp, ground pork, napa cabbage, ginger, garlic powder, Chinese five spice, soy sauce, mirin, salt, chives, and sesame oil.
- Mix until well combined. Cover and let the mixture rest for 30 minutes to allow the flavors to develop.
- To assemble dumplings, place about 1 tablespoon of filling in the center of a dumpling wrapper.
- Lightly brush one edge with water, fold over, and seal. Repeat until all dumplings are formed.
- Dumplings can be cooked immediately or frozen for later use.
Steamed Dumplings
- Line the bottom of a steamer basket with napa cabbage leaves. Add water to the bottom of the steamer.
- Place dumplings in the steamer, leaving space between them.
- Steam for 10 minutes, until fully cooked.
- Remove and serve with your favorite dipping sauce.
Pan-Fried Dumplings
- Heat 2 tablespoons avocado oil in a large sauté pan over medium-low heat.
- Add the dumplings in a single layer, then add ¼ cup water and immediately cover with a lid.
- Cook for 2–3 minutes.
- Remove the lid and continue cooking for another 2–3 minutes until the bottoms are golden and crisp.
- Remove from the pan and serve warm.
Freezing Instructions
- Uncooked dumplings can be frozen in a single layer, then transferred to a freezer-safe container. Cook directly from frozen when ready to use.
These pork and shrimp dumplings with cabbage are a fun project recipe that pays off with a big stack of juicy, flavorful bites. Once you have a rhythm for folding and cooking, it becomes the kind of meal you can make for gatherings, freezer prep, or cozy nights when you want something a little special.