There’s something truly satisfying about making dumplings from scratch. These pork and shrimp dumplings are juicy, flavorful, and wrapped in a delicate homemade dough. Whether you’re a dumpling-making pro or a first-timer, this recipe will guide you through each step to ensure success.

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Cuisine: Chinese
Prep Time: 1 hour
Cooking Time: 5 minutes per batch
Total Time: 1 hour 30 minutes
Servings: Makes 24 dumplings

Why You’ll Love Making It

• Authentic & Flavorful – The perfect balance of savory pork, sweet shrimp, and umami-rich seasonings.
• Beginner-Friendly – Step-by-step guidance ensures you can make dumplings with ease, even if it’s your first time.
• Customizable Filling – Easily swap in different proteins or veggies to make them your own.
• Make-Ahead Friendly – Freeze dumplings for a quick, delicious meal anytime.
• Fun & Rewarding – Rolling, filling, and pleating dumplings is a great hands-on kitchen experience.

Ingredients

• 1 3/4 cups (224 g) all-purpose flour – Provides structure for the dumpling wrappers.
• 3 Tbsp. (27 g) cornstarch – Helps create a slightly more delicate and tender dough.
• 1/2 tsp. kosher salt – Enhances the flavor of the wrapper.
• 1/3 cup (80 g) boiling water – Starts the hydration process, making the dough pliable.
• 2 Tbsp. (30 g) room-temperature water – Adjusts the dough consistency for optimal texture.
• 1 cup finely shredded napa cabbage – Adds moisture and a slight crunch.
• 3/4 tsp. kosher salt – Draws out excess water from the cabbage.
• 6 oz. ground pork – Provides a rich, juicy texture.
• 1/2″ piece fresh ginger, minced – Adds warmth and depth of flavor.
• 1 large clove garlic, minced – Enhances the overall savory taste.
• 1/2 tsp. ground white pepper – Adds mild heat and aroma.
• 1/2 tsp. freshly ground black pepper – Complements the seasonings with subtle spice.
• 3 Tbsp. low-sodium soy sauce – Contributes umami depth.
• 1 tsp. granulated sugar – Balances the saltiness and enhances natural flavors.
• 6 oz. peeled shrimp, finely chopped – Adds a slight sweetness and bouncy texture.
• 2 large shiitake mushrooms, finely chopped – Brings umami richness.
• 2 green onions, minced – Provides freshness and color.
• 2 Tbsp. toasted sesame oil – Infuses the filling with a nutty, aromatic depth.
• 1/2″ piece fresh ginger, grated – Adds a bright, zesty kick.
• 1/4 tsp. granulated sugar – Slightly rounds out the flavors.
• 3 Tbsp. Chinese black vinegar – Gives a tangy, slightly smoky depth.
• 1 Tbsp. low-sodium soy sauce – Adds a salty, umami note.
• 2 tsp. toasted sesame oil – Enhances the sauce with nutty aroma.
• 2 tsp. chili oil (optional) – Provides heat for spice lovers.

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Instructions

Step 1: Make the Dough

In a large bowl, mix the all-purpose flour, cornstarch, and salt. Slowly pour in the boiling water while stirring with a wooden spoon. This helps hydrate the flour and start the gluten formation. Add the room-temperature water and continue mixing until the dough comes together in a shaggy mass. Transfer to a clean surface and knead for 10–15 minutes until smooth and elastic. If the dough feels dry, add a teaspoon of water at a time. Cover with a damp cloth or plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.

Step 2: Prepare the Filling

In a medium bowl, toss the shredded napa cabbage with salt and set aside for 10 minutes. This step removes excess moisture, preventing a watery filling. Wrap the cabbage in a clean kitchen towel and squeeze out as much liquid as possible.

In a large bowl, combine the ground pork, minced ginger, garlic, white pepper, black pepper, soy sauce, and sugar. Stir vigorously in one direction for about 4 minutes until the mixture becomes a smooth, sticky paste. This process ensures the filling holds together. Add the chopped shrimp, mushrooms, green onions, sesame oil, and the reserved cabbage. Stir until evenly incorporated. Cover and refrigerate while preparing the wrappers.

Step 3: Make the Dumpling Wrappers

Lightly flour a clean work surface. Divide the dough in half and roll each portion into a 1”-thick rope. Cut each rope into twelve equal pieces, rotating the rope slightly after each cut to maintain even size. You should have 24 pieces in total.

Flatten each piece slightly with your palm, then use a rolling pin to roll it into a 3½” round disc, keeping the center slightly thicker than the edges. This helps the dumplings seal properly. Keep wrappers covered with a kitchen towel to prevent drying.

Step 4: Assemble the Dumplings

Place a wrapper in your palm and spoon about 1 tablespoon of filling just below the center. Fold the top half of the wrapper over the filling and pinch the edges firmly to seal. You can create pleats along the edge for a traditional look or simply press the edges together for a simple seal.

Place the assembled dumplings on a floured baking sheet. Repeat with the remaining wrappers and filling.

Step 5: Cook the Dumplings

Bring a large pot of water to a gentle boil over medium-low heat. Add the dumplings in batches, ensuring they have space to move freely. Let them cook for about 4–5 minutes, or until they float and the wrappers become slightly translucent.

Use a slotted spoon to remove the dumplings and transfer them to a plate. Repeat until all dumplings are cooked.

Step 6: Make the Dipping Sauce & Serve

In a small bowl, combine the grated ginger, sugar, black vinegar, soy sauce, sesame oil, and optional chili oil. Stir well. Serve the warm dumplings with the dipping sauce on the side.

FAQs

Can I Freeze These Dumplings?

Yes! Arrange uncooked dumplings on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag. When ready to cook, boil straight from frozen, adding 1–2 extra minutes to the cooking time.

What’s the Best Way to Store & Reheat Cooked Dumplings?

Store leftover boiled dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for a few minutes or microwaving with a damp paper towel to retain moisture. Avoid pan-frying boiled dumplings, as this can make the wrapper too chewy.

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