Qingdao-Style Pork, Shrimp & Napa Cabbage Dumpling Filling
This is originally mentioned in THIS Instagram Post.
This recipe was originally from my mom making it in this video!
Ingredients
450 g/1 lb ground pork, 20% fat content
130 g green onion, finely minced
500 g napa cabbage, separated into leafy tops and thick stems, diced
400 g shrimp, peeled, deveined, and roughly chopped into ½ - ¾ cm pieces
27 g sesame oil
15 g chicken bouillon powder. I recommend this one!
6 g white pepper, ground
15 g neutral oil
20 g oyster sauce
20 g soy sauce
26 g shaoxing wine
Directions
If you’re only using 1 cutting board like me, I’d recommend you prep shrimp last for hygiene reasons.
Mince your green onions and add to a big mixing bowl.
Separate the napa cabbage into the tender leafy portions and the thicker stem portions.
Finely mince the leafy portions of the cabbage. Dice the thicker stem portions into small pieces, becasue keeping them slightly larger adds texture and crunch to the filling.
Prep your shrimp by shelling (if applicable), deveining the top & bottom (if applcable), and slicing it into ½ to ¾ cm pieces. The shrimp should be chopped rather than fully minced so you get distinct shrimp pieces in each dumpling.
Add the cabbage, shrimp, and pork to the mixing bowl with the green onions.
Add the sesame oil, neutral oil, oyster sauce, soy sauce, Shaoxing wine, bouillon powder, and white pepper.
Mix with gloved hands or sturdy chopsticks in one direction until the mixture is evenly combined, sticky, and cohesive.
OPTIONAL: Cook a small spoonful of filling in a skillet or microwave until fully cooked to taste and adjust the seasoning.
Use the filling right away, or store in an airtight container in the fridge to use same day.
FAQ:
Q: Why is my dumpling filling watery?
A: Napa cabbage naturally releases a lot of moisture. Toss the chopped cabbage with a little salt, let it sit for 10 minutes, then squeeze it very well before mixing. Decrease the total amount of soy sauce and/or chicken bouillon in the final mixture. If you skip this step, mix the filling and wrap your dumplings soon afterward.
Q: Do I need to salt and squeeze the napa cabbage first?
A: It is optional but recommended if you are making a large batch, working slowly, or prefer a firmer filling.
Q: Can I use frozen shrimp?
A: Yes! Thaw it completely during running water before using, pat it dry, then chop it into small pieces.
Q: Can I leave out the shrimp?
A: Yes. Replace the 400g shrimp with an equal weight of ground pork for a pork-and-napa-cabbage filling. However, the shrimp adds sweetness, bounce, and distinct umami to the dumplings, but the filling is still delicious without it!
Q: Can I use ground chicken, turkey, or beef instead of pork?
A: Yes, but pork with about 20% fat gives the juiciest and most traditional result! For chicken or turkey, choose dark meat if possible and consider adding a little extra neutral oil.
Q: Can I substitute regular cooking wine for Shaoxing wine?
A: Dry sherry is the closest substitute. You can also omit it if needed,
Q: What can I use instead of chicken bouillon powder?
A: Use mushroom bouillon powder for a similar savory boost.
Q: How much filling should I put in each dumpling?
A: Start with slighly less than 1 tablespoon filling per dumpling. Leave a clean border around the edge so you can seal it tightly.
Q: What [tool] did you use?
Everything I used in this video is here (Shop My)
