Dumpling Fillings Recipe

This recipe perfectly combines my love for flavorful, homemade dumplings with the chance to impress my friends with a dish that’s both delicious and Instagram-worthy. Plus, the customizable mix of pork, shrimp, and aromatic spices means I can tweak it to suit my mood while always pulling off a culinary win.

I love concocting dumpling fillings with bold flavors and textures. My formula brings together ground pork and finely chopped Napa cabbage, given life by the umami of soy and oyster sauces.

The optional shrimp takes the filling to a whole new level. Withginger and garlic as the aromatics and a dusting of white pepper, the filling is delightful, if nutritious, and just right for wrapping in the delicate dumpling skins.

Ingredients

Ground Pork:
High in protein and fat.

Full of rich, savory, umami flavor.

Chopped Shrimp:
Imparts a sweet, briny flavor; excellent source of protein and low in calories.

Napa Cabbage:
Provides a satisfying crunch and plenty of fiber; low in calories, it’s a digestive aid.

Soy Sauce:
Depth of salty, umami flavor; richness and complexity of taste.

Sesame Oil:
Aromatic and nutty fragrance; nutty and aromatic flavor; healthy fats that are good for the heart.

Oyster Sauce:
Richness in sweetness and savory; enhances umami while adding minimal sugar.

Shaoxing Wine:
Aromatic richness, a hint of sweetness; boosts the natural flavors of the component parts.

Grated Ginger:
Warmth that is zesty; anti-inflammatory; boosts immunity.

Garlic:
Spice that is fragrant; has properties that inhibit the growth of microbes and adds depth to flavor.

Ingredient Quantities

• 1 cup ground pork
• 1/2 cup chopped shrimp (optional)
• 1 cup Napa cabbage, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 teaspoon cornstarch
• 1/2 teaspoon white pepper
• 1/2 teaspoon sugar

Instructions

1. In a big bowl, combine the ground pork, chopped shrimp (if using), and finely chopped Napa cabbage. Add the soy sauce, sesame oil, oyster sauce, Shaoxing wine or dry sherry, and pork fat (if using). Grate the ginger and mince the garlic, then add them too. Stir until the mixture is well combined.

2. Thoroughly combine the ingredients until they are well incorporated.

3. Incorporate the finely chopped green onions into the mixture.

4. The mixture receives a sprinkling of cornstarch, white pepper, and sugar.

5. Whether using your hands or a spatula, mix all the filling ingredients together until they are smooth and sticky.

6. Plastic wrap or a lid; a bowl covered in either allows the filling inside to sit in the refrigerator and marinate. We recommend 30 minutes as the bare minimum. In fact, if you can push it to an hour or even two, do so. There’s a big flavor difference between 30 minutes and an hour and an even bigger one between an hour and two.

7. Make your dumpling wrappers and put a small spoonful of filling into the middle of each wrapper.

8. Moisten the perimeter of the wrapper with water; then fold and press to achieve a seal around the dumpling.

9. Steam them, boil them, or pan-fry them; the dumplings can be prepared in a manner most preferred by the cook.

10. Serve the dumplings hot with your choice of sauce for dipping. Enjoy!

Equipment Needed

1. Large bowl
2. Grater
3. Knife
4. Cutting board
5. Spoon
6. Spatula
7. Measuring spoons
8. Plastic wrap or lid
9. Steamer, pot with lid, or frying pan (for cooking method)
10. Small bowl of water (for sealing dumplings)

FAQ

• Can I skip the shrimp or use a substitute?Indeed, you can leave out the shrimp completely or replace it with an equal amount of ground pork, chicken, or plant-based protein if you like.
• What type of cabbage can I use if I don’t have Napa cabbage?In the absence of Napa cabbage, regular green cabbage can be used; however, it is essential to finely chop it to ensure the correct texture.
• Is there an alternative to Shaoxing wine?Should you not have Shaoxing wine, you may substitute dry sherry or omit it entirely; its absence will not affect the recipe’s success, although it indeed does yield a flavorful dish.
• Can I make the filling in advance?The filling can be made in advance. It can be kept in the refrigerator for 24 hours before being used.
• How do I prevent the dumpling filling from being too wet?Be sure to drain any extra liquid from the chopped cabbage, and use the cornstarch to help absorb moisture and bind the filling together.
• What can I use if I don’t have oyster sauce?You can use soy sauce mixed with some sugar as an alternative to oyster sauce; it will reproduce the sweet, umami flavor fairly well.

Substitutions and Variations

You can use ground chicken or ground turkey to make a leaner version of this dish.
Savoy cabbage or bok choy can serve as substitutes for Napa cabbage, providing a texture nearly identical to that of Napa cabbage.
Tamari or liquid aminos can be used in place of soy sauce for a gluten-free substitute.
For a vegetarian substitute, you can use hoisin sauce or mushroom sauce in place of oyster sauce.
Mirin or rice vinegar can replace Shaoxing wine or dry sherry for a different flavor profile.

Pro Tips

1. Chill the Filling After mixing the filling, let it rest in the refrigerator for a couple of hours or even overnight if possible. This allows the flavors to meld and makes the filling firmer and easier to handle when wrapping the dumplings.

2. Prepare a Test Dumpling Before wrapping all your dumplings, cook a small piece of the filling in a pan. This will let you taste and adjust the seasoning if necessary, ensuring all dumplings are perfectly flavored.

3. Avoid Overfilling When assembling the dumplings, use just a small spoonful of filling. Overfilling makes it difficult to seal the wrapper and can cause them to burst during cooking.

4. Seal Tightly To avoid the dumplings bursting, make sure the edges of the wrapper are well-sealed. You can use a little more water to moisten the edge and press firmly to ensure a good seal.

5. Steam with Cabbage Leaves If steaming the dumplings, line the steamer with Napa cabbage leaves. This prevents sticking and adds an extra layer of flavor to the dumplings.