Published Apr 10, 2019 Updated Sep 03, 2024 I love all sorts of Chinese dumplings, or jiaozi. I can have dumplings every week, as there are so many variations of dumplings. The fillings can be different and you can either boil the dumplings (as in this Pork Shrimp and Napa Cabbage Dumplings, pan-fried or steamed. Either way, dumplings are absolutely delightful. This recipe is one of my favorites, with three key ingredients in the fillings: ground pork, shrimp and napa cabbage. The filling is savory, with a bite of the shrimp and fresh napa cabbage. These dumplings are also extremely juicy, so be sure to sink your teeth and enjoy the juiciness. Chinese dumplings are extremely adaptable. If you don’t eat pork, you can use ground chicken. On the other hand, if you don’t like shrimp, skip it and add more vegetables. Additionally, if you can’t find napa cabbage in your store, you may use chives, scallions, or bok choy. If you have never made dumplings, don’t be intimidated, they are so easy to make and there is no special technique or skill needed. Enjoy!
What To Serve With Pork Shrimp And Napa Cabbage Dumplings
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