By Janelle
Napa Cabbage Dumplings!
27 steps
Prep:7h 35minCook:30min
This year for CNY 🧧🧨, my family made napa-shaped uni shrimp (海胆虾仁) and pork/shrimp/egg (三鲜) chive dumplings! What are your favorite fillings? 🥬🥟😊
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Updated at: Fri, 13 Mar 2026 20:39:36 GMT
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Ingredients
8 servings
Plain white dough
Spinach green dough
Aromatic scallion oil
Scallion ginger water
Filling (pork and chives dumplings)
Instructions
For plain white dough
Step 1
Mix warm water into all purpose flour, mix with chopsticks until dough clumps form.
Step 2
Knead with hands until dough forms. It's okay for the dough to be tough now. Cover with a lid and proof for at least 30 minutes. It would help if you cover the proofing dough with warm blankets to speed up the proofing process.
Step 3
Re-knead and re-proof dough for a total of three times, the end result should be a smooth and soft dough.
For the green dough
Step 4
Boil spinach until soft, put in cold water to help preserve green color.
Step 5
Blend with 10-20g water until smooth, sieving through cheesecloth is optional, but we do it.
Step 6
Microwave blended spinach, 30 seconds at a time, for 1 to 1.5 minutes until warm (not hot), mix heated spinach juice into dough.
Step 7
Knead and let rise while covered, re-knead and re-proof for a total of three times, just like the plain white dough.
For aromatic scalion oil
Step 8
Add aromatics into neutral cooking oil, on medium low heat, until ingredients are golden brown, for around 60 minutes.
Step 9
Strain out aromatics, set aside. Feel free to make extras to use in other dishes.
For ginger scallion water
Step 10
Add chopped ginger, scallions, peppercorns, and star anise to a bowl, then add boiling water.
Step 11
Let sit for at least 10 minutes, set aside, drain out ingredients before use.
Dough
Step 12
Shape and stretch white dough to a long cylinder.
Step 13
Roll green dough length to equal white dough circumference, brush green dough surface with water then wrap the green dough around the white dough, pinching the edges so the white dough is fully enveloped.
Step 14
Gently roll if necessary. Dough should be around 1 inch in diameter.
Step 15
Cut into pieces, press firmly with hands to flatten, then use a rolling pin to roll flat to form dumpling wrappers, ensuring the center is thick and edges are thin.
Step 16
Try to roll and fold at the same time as freshly rolled dumpling dough tends to have elasticity, so they may shrink.
Fillings
Step 17
Scramble 3 eggs in a pan, set aside.
Step 18
Chop chives, then coat them with sesame oil to lock in moisture.
Step 19
Chop scrambled eggs and shrimp, set aside.
Step 20
In a large mixing bowl, add ground pork and seasoning, pouring ginger scalion water in three increments, mixing in one direction until meat fibers release.
Step 21
Let sit for at least 30 minutes, allowing the meat base to marinate.
Step 22
Add shrimp chunks, chives, scrambled eggs, and the aromatic scallion oil, keep mixing until well combined.
Filling
Step 23
Place filling in dough in an oval shape, leaving extra dough space at the top, those will be the napa leaf peaks.
Step 24
Close dough folds, take the folded dumpling between both hands, using the base of your thumbs to squeeze the filled part of the dumpling inwards, to make the plump napa "stalk".
Step 25
Shape dough folds with your thumbs by pushing up, starting from the top peak and working your way to the "napa base" to mimic napa leaves texture.
Cooking
Step 26
Boil dumplings, stirring constantly, keeping the stove on high heat, add cold water to the pot three times before the boil is about to overflow.
Step 27
Dumplings will be ready after the three rounds of cold water, and when they float to the surface.
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