Fresh and Delicious Cabbage and Shrimp Dumplings

Steps

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1. 1
   Prepare the dumpling wrapper dough by mixing bread flour, water, and salt together. You can use a bread machine or knead by hand until the surface is slightly uneven (overworking is not necessary). Place the dough in a plastic bag and let it rest for one hour.
   ▶ ≈0:22
2. 2
   After resting, divide the dough into small portions weighing about 10-11g each. Dust each piece with cornstarch. Using a rolling pin, start from the center and roll outward, rotating the dough 45-60 degrees with each pass. Roll 6-8 times until you have a round wrapper about 8cm in diameter.
   ▶ ≈0:48
3. 3
   Alternative method: dust the rolled dough with cornstarch and use an 8cm circular cutter to stamp out wrappers. This method is simple and quick. Store finished wrappers in an airtight container.
   ▶ ≈1:47
4. 4
   Prepare the filling ingredients: rehydrate the dried shiitake mushrooms in warm water and reserve the soaking liquid. Clean the cabbage and discard the stem, then cut the leaves into small pieces.
   ▶ ≈2:21
5. 5
   Place the chopped cabbage in a bowl and sprinkle with salt (about 1% of the cabbage weight, or slightly less). Shake the bowl to distribute the salt evenly and gently massage the cabbage to help release water. Let it sit for about 30 minutes.
   ▶ ≈3:22
6. 6
   Prepare the garlic chives by scoring them with a knife tip and cutting into thin strands, about 70g total.
   ▶ ≈3:30
7. 7
   After the cabbage releases its water, squeeze it thoroughly dry without rinsing to preserve the flavor. Drain and dice the rehydrated shiitake mushrooms.
   ▶ ≈4:22
8. 8
   Process the meat and shrimp: place 600g ground pork in a food processor and blend briefly until the surface becomes fluffy. Add 100g diced shrimp and blend until combined.
   ▶ ≈4:47
9. 9
   Season the filling: add sake, mushroom soaking liquid, salt, sugar, white pepper powder, sesame oil, minced garlic, minced ginger, and ginger juice to the meat mixture. Blend until well combined.
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10. 10
    Transfer the meat mixture to a bowl and add the squeezed-dry cabbage, diced mushrooms, and garlic chives. Mix thoroughly until evenly combined. Refrigerate the filling for 1 hour to firm it up, which makes it easier to wrap.
    ▶ ≈5:28
11. 11
    Wrap dumplings (purse style): place 15-17g filling on a wrapper. Wet half the edge with water. Pull one end to meet the opposite side and seal. Fold the left side toward the center with a pleat, repeat on the right, then pinch the top closed.
    ▶ ≈6:02
12. 12
    Wrap dumplings (simple style): wet half the edge of the wrapper. Seal the center first, then firmly squeeze the edges together until fully sealed to create a simple dumpling without pleats.
    ▶ ≈7:06
13. 13
    Wrap dumplings (coffin style): seal both ends first, then seal all edges. Support the underside with your ring finger, fold the right side down with wet fingers, overlap the flaps, and pinch firmly to create a standing dumpling shape.
    ▶ ≈7:22
14. 14
    Wrap dumplings (Japanese style): seal the center first. Fold two pleats on the left side toward the center, then repeat on the right side in the same direction. Pinch firmly to create symmetrical pleats.
    ▶ ≈7:52
15. 15
    Wrap dumplings (tote bag style): seal the center first, then fold two pleats on the left toward the center and two pleats on the right toward the center to create a handle-like appearance.
    ▶ ≈8:22
16. 16
    Store the wrapped dumplings: place finished dumplings in an enamel or airtight container in layers. Freeze until solid to prevent them from sticking together. Frozen dumplings can be cooked anytime by boiling or adding to hot and sour soup.
    ▶ ≈8:42