Dumplings with Shrimp, Pork, Glass Noodles, Cabbage & Chinese Chives
- camissonia
- Nov 4
- 1 min read
I've had some version of these dumplings in a couple of Dim Sum restaurants over the years but can't seem to find a recipe for it in any of my cookbooks or online, so I decided to concoct my own. You can use Gyoza or dumpling wrappers for the wrappers, since they are readily available in most mainstream supermarkets.
1
Note on the sauce:
*This recipe will typically yield about 90-100 dumplings.
Notes
1
Place the glass noodles into a medium bowl and cover with very hot water. Let soak 10-15 minutes or until softened. Pour the noodles into a colander and rinse under cold tap water to stop the cooking. Place the colander over the bowl and let the noodles continue to drain for 10 minutes. Remove the noodles to a chopping board and roughly chop.
2
Add all the filling ingredients, including the chopped glass noodles, into a large bowl, and mix well using your hands. Cover with plastic wrap and place in the refrigerator until ready to use.
3
Place a small bowl of water on the side (for sealing the wrappers). Place a wrapper in the palm of your left hand, scoop a generous teaspoon of the filling into the center, then using your right index finger, dab water around the entire outer edge of the wrapper. Carefully fold the wrapper in half over the filling and crimp the edges to seal. Place the dumpling on a lightly floured, wax paper-lined baking sheet. Repeat until all the filling has been used.
4
At this point, you can freeze the dumplings: place them on smaller trays (just make sure they don't overlap or touch each other so they won't stick together), put them in the freezer for at least 1 hour, place them in labeled freezer/Ziploc-type bags and then back in the freezer.
5
I like to steam rather than boil these dumplings because the wrappers are super thin and tend to come out mushy, broken apart or waterlogged when boiled.
Line the bottom of a steamer with Napa cabbage leaves. Place as many dumplings as you can over the leaves in the steamer (so long as they don't touch). I like to brush the tops of the dumplings with water to ensure that the dough has enough moisture to steam through. Cover and steam for 6-8 minutes. I've included a list of ingredients that I like to use for a dipping sauce that you can mix and match according to your own taste.
Instructions
4 oz. glass/mung bean noodles ("Saifun")
2 lbs ground pork
1 lb medium shrimp shelled & deveined and coarsely chopped
1 cup chopped Chinese chives or scallions
2 cups finely chopped Napa cabbage
1 tsp grated fresh ginger
1 tbsp soy sauce
2 tsp sesame oil
2 tsp rice wine
1 egg white
1 tsp kosher salt
1/2 tsp sugar
1/2 tsp white pepper
2 tsp cornstarch
Filling
Two 10 or 12-oz. packages dumpling or gyoza wrappers*
Light soy sauce
Sesame oil
Chinese black vinegar
Chili oil
Sugar
Grated fresh ginger
Dipping Sauces
Head Chef
Sarah Baker
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Dumplings with Shrimp, Pork, Glass Noodle, Cabbage and Chive
Prep Time
30 min
Cooking Time
10 min
Rest Time
0 min
Total Time
40 min
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