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Name of Event

Chinese New Year

Cuisine From



New Year dumpling with pork and cabbage; steamed or fried.


Yield 50-60- (6 persons)
Preparation time 1 hour 15 minutes
Cooking time 10-15 minutes
Main Ingredient Pork


  • 2 cups finely chopped napa/wombok Chinese cabbage
  • 350 grams minced/ground pork
  • 250 grams peeled, deveined green shrimp/prawns, coarsely chopped
  • 3 thinly sliced medium scallions/spring onions
  • 3 large cloves garlic, minced
  • 2 tbs. Shaoxing (Chinese rice wine) or dry sherry*
  • 1-1/2 tbs. grated fresh ginger
  • 1 tbs. soy sauce
  • 2 tsp. sesame oil
  • 1/2 tsp. granulated/castor  sugar
  • freshly ground black pepper
  •  salt
  • About 60 round Dumpling Wrappers*

* Available most Asian grocers. Visit our web site to find our guide to the best      online Chinese and Asian  grocers.


Mix the cabbage and salt together in a large bowl and let sit for 15 minutes. Drain the cabbage in a colander over a sink and use your hands to squeeze out excess moisture.

In a large mixing bowl, combine the cabbage, pork, soy sauce, rice wine, sesame oil, ginger, green onions, and pepper. Stir in one direction  until just mixed.

To form the dumplings, rest a wrapper in the palm of your hand and place a heaping teaspoon of filling in the center. 

Dip your finger in a bowl of water and run it around the edge to help make a good seal. Lightly fold the wrapper over on itself but don't touch the edges together


Starting at one end, use your fingers to make a small pleat on the side of the wrapper closed to you, then press the pleat into the other side and pinch together firmly. Keep making pleats down the dumpling opening in this way until completely sealed. Repeat this process with the remaining filling and wrappers.


Bring a large pot of water to a boil. Drop half of the dumplings into the water and stir once so they don't stick together. When the water boils again, add 1 cup of cold water to the pot. Then when it boils again, add 3 cups of cold water. The third time the water boils, the dumplings are cooked. Remove them with a slotted spoon and repeat with the remaining dumplings.

Pan Frying

Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. 
Serve immediately with small bowls of Chinese black rice vinegar or your choice of dipping sauce