Shut Up and Eat… Your dumplings – Recipe

by Jason

I recently commissioned my mom to make some awesome pork and shrimp dumplings. Having watched her and my grandmothers make probably tens of thousands of these little porky bundles of delicious happiness over the years, I figured it’s probably time to document the age old recipe and share with you all. These dumplings are great to make in a big batch because they freeze very easily that they’re a tasty addition to any cold or soup noodle dish.

Out family motto is, “it’s better to have too much, than not enough”; this explains the matriarchs of the family spending the better part of a Saturday morning knocking out dozens upon dozens on these bad boys when I was young.

Shut Up and Eat's dumplings
This recipe yields 50-60 dumplings.
– 1 kg ground pork
– 15 cleaned and deveined shrimp (26-30) chopped
– 2/3C finely chopped cilantro
– 2.5C finely chopped nappa cabbage
– 3 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tps white pepper
– 2 tsp salt
– 2 tsp corn starch
– 1 package of round dumpling wrappers (NOT wonton wrappers)
– 2 tbsp vegetable or peanut oil for pan frying

Shut Up and Eat's dumplings
Start first with chopping up the Nappa cabbage. Mix in 1 tsp of salt and vigorously work it into the cabbage for 30 seconds, this will help pull the moisture out of the cabbage and help it wilt – if the cabbage remains constituted, you risk puncturing the wrapper with odd bits of sharp cabbage.

Shut Up and Eat's dumplings
Add the ground pork, chopped shrimp, soy sauce, sesame oil, white pepper, remaining salt,corn starch into the bowl and mix thoroughly. You can taste the difference if the filling is mixed by hand or by machine – by machine, the meat will whip which will result in a rubbery texture, alternatively you can pulverize this mixture in a food processor if you choose to.

Shut Up and Eat's dumplings
Different techniques in dumpling wrapping, my mom chose the single-sided pleat which results in a sturdier structure to “sit-up” properly for pan frying. Experiment and get creative; fold them in half if you choose to like a giant Chinese ravioli… a Chavioli.

Here are the options of folding technique including a animation of how to fold the pleats.

My mom suggests this one for beginners:
1) Start by dipping your finger in water and run it along the edges of the wrapper.
Shut Up and Eat's dumplings

2) Spoon in your filling.
Shut Up and Eat's dumplings

3) Close the top and then pinch in the sides.
Shut Up and Eat's dumplings

4) Repeat on both sides.
Shut Up and Eat's dumplings
Shut Up and Eat's dumplings

Once you get used to that one… or bored, try the pleating as illustrated here:
dumpling pleating
Like the beginner technique start with steps 1 and 2, also, run your finger (dipped in water) along the TOP *outer* edge where the pleats will be pinched together.

Shut Up and Eat's dumplings
Get a frying pan hot on medium-high heat, wipe the surface with oil, then place your dumplings in. Fill the pan with water until the dumplings are halfway covered and cover with a lid and let it simmer until there’s no water left (about 5-7 minutes) – dumplings (if fresh) should be cooked. Drizzle with pan with the reserved frying oil around the dumplings, lower to medium heat and let the magic happen.

Shut Up and Eat's dumplings
Fry for about 3-5 mins or until the bottoms release and reveal their golden brown bottoms. Serve with chinkiang vinegar.

Remember to tag me in your Instagram pictures (at shutupandeatMTL) of your dumplings with #dumplingsMTL !

From our family to yours, enjoy!

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Sandra January 15, 2013 - 12:50 am

Wait! Wait! You went from filling to dumpling too fast!

I need to see at least 3 pictures in there… Little filling on the wrapper.. and then folded over and then crimping… I can’t figure that out my self!

Thx for the salt on the cabbage tip. That is a keeper.

I will be giving these a try even if they will not be looking as pretty as your mom’s.

Jason January 16, 2013 - 1:51 pm

Problem solved!

Sandra January 29, 2013 - 11:35 pm

Love it!

Joe January 15, 2013 - 1:12 pm

Does the ground pork get cooked enough while you are frying the dumplings?

Jason January 15, 2013 - 2:16 pm

Yes, because you’re “boiling” them first by filling the pan with water.

Natalie Luffer Sztern January 16, 2013 - 11:58 am

your mom’s dumplings look like she should be teaching dumplings at the CIA. Those pleats are perfection. Those pictures too.

Jason January 16, 2013 - 1:51 pm

That’s very kind, thank you Natalie.

Chocolatesa January 17, 2013 - 12:56 pm

Wow these look *awesome*. I’ve always wanted to try making dumplings by hand, thanks for the tutorial!

Ahathe January 17, 2013 - 1:47 pm

pre-made wrappers? lol


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