Go to the Recipe: Pork, Shrimp, and Cabbage Dumplings
Always love Tom's recipes and this is no different! Hard to find Taiwanese cabbage though. Did the sub and it was fine, but will try to find the real stuff next time.
Awesome! Is there a gluten-free dumpling wrapper you might recommend?
Just made this and it was great. The flavors were perfectly on point. Thought I was at a good Chinese restaurant.
I made these with store bought wrappers, fatty ground pork (no shrimp) and they turned out great. I have been sloppily making dumplings for 40+ years making half moons and then making 4 or 5 folds of the already sealed dough. Using the mixing paddle, lard and cabbage juice were new to me but these dumplings were prefect. I am always trying to pass on my love of cooking to my 7 grandkids and I used a different folding technique to get my 2 youngest grandkids, Lettie and Del, involved. I bought a simple dumpling machine that was a bargain at under $10. They proudly took turns brushing water onto the dough and pushing down to make 2 dumplings while their older sister Marina, helped trim our Christmas tree. All 3 devoured multiple steamed dumplings and received lots of praise for their efforts from the rest of the family. Hope you all have a great holiday season making memories.
These look great! If one is allergic to shrimp/crab/lobster, what's the best option? Replace the amount of shrimp with equal amount of pork and do pork only? Or sub in scallops for the shrimp? Or…? Thanks a bunch! (Hmmm… I wonder what ground duck would taste like with the pork?)
Yes, I would replace the shellfish in this case with and equal amount of ground pork. Diced or minced scallop meat would work well too, but you may have to add more corn starch to the mixture to improve binding capacity, since (to my knowledge), scallops don't exude sticky myosin in the way that shrimp or pork do.
Hope this helps!
