Quick and Easy Chinese Dumplings Recipe

How to prepare quick and easy Chinese Dumplings? Shanghai-style wrappers are thinner but stay firmer, less slippery after they’re steamed (and crisper after they’re fried). Make these dumplings up to 8 hours before you steam them; once stuffed, store them, covered with plastic wrap, on a cornstarch dusted baking sheet in the refrigerator. This recipe makes about 40 dumplings. Here are ingredients and simple directions:



  • ¾ pound ground pork
  • ¼ pound medium shrimp (about 35 per pound), peeled and deveined
  • ¼ cup canned preserved Szechuan cabbage, turnip, or mixed vegetables
  • 4 scallions, thinly sliced
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon sugar
  • 40 or more circular Shanghai-style dumpling wrappers
  • Cornstarch, for dusting the baking sheet
  • Nonstick spray or canola oil, for greasing the steamer baskets
  • Simple Asian Dipping Sauce, sesame Dipping Sauce, Chinese prepared mustard, or purchased sweet and sour dipping sauce as a garnish


  1. Place the pork, shrimp, preserved vegetable, and scallions in a food processor fitted with a chopping blade; pulse until well mixed. Add the ginger, soy sauce, vinegar, and sugar. Pulse until finely chopped, about like a coarse meat loaf mixture. (The filling can be made up to 1 day in advance; cover it tightly and store it in the refrigerator.)
  2. Place one of the wrappers on your work surface. Place about 1 teaspoon filling in the center of the wrapper. Wet your finger and run it along half the circumference of the circle. Fold the circle closed into a half-moon, then pinch the edges together to seal.
  3. Pick up the dumpling and dab a little water on the crescent edge. Begin crimping this curved edge closed, starting at one end and folding a little piece of the seam over itself, like crimping fabric or paper, and then again, and again until you’ve created a small, tight clutch or purse. Set aside on a…

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