Pork & Shrimp Dumplings

Hello! While this recipe is a bit lengthy, it’s good. I did NOT love the napa cabbage…I would sooner use the filling with butter lettuce like PF Chang’s lettuce wrap deal. So, for me, the filling rocks, the vessel does not. Still very worth trying!

As you can probably tell from my recipe choices, I’m doing pretty much everything right now from Diane Sanfilipo’s 21 Day Sugar Detox book. It’s a great resource and the recipes are fantastic and not a big time suck.

Enjoy, LiveFitters!


1 head napa cabbage, leaves separated and rinsed

For the filling

  • 2 cabbage leaves (from head of napa cabbage, above)
  • 1 tablespoon cooking fat*
  • 1 stalk celery, minced (1/4 cup)
  • 1/2 small onion, minced (1/4 cup)
  • 1/2 small carrot, shredded (1/4 cup)
  • 2 tablespoons coconut aminos
  • 3 drops fish sauce
  • sea salt and black pepper
  • 1/4 cup sliced green onions (scallions)
  • 8 ounces shrimp, peeled and deveined, pulsed in food processor or minced
  • 8 ounces ground pork
  • 1/2 to 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic

For the sauce

  • 1/4 cup coconut aminos
  • 2 tablespoons cold-pressed sesame oil (I used toasted sesame oil, it’s what I had on hand)
  • 2 teaspoons organic rice vinegar
  • 3 drops fish sauce
  • 1 tablespoon fresh lime juice
  • 2 tablespoons sliced green onions (scallions)

How To:

Place all except 2 of the large cabbage leaves in a large pot over 1 inch of boiling water. Steam for 5 minutes or until the leaves become brighter green in color and soft/pliable, then set them aside until the filling is cooked.

Make the filling: Slice the remaining raw leaves into very thin strips. In a large skillet over medium heat, melt the cooking fat and then sauté the celery, onion, carrot, and cabbage strips together with the coconut aminos and fish sauce. Season with salt and pepper to taste. When the vegetables are soft, after about 5 minutes, add the green onion, shrimp, and ground pork to the pan along with the ginger and garlic. Stir well to combine, breaking up the pieces of meat so that the meat and vegetables are evenly dispersed. Once the pork is no longer pink and the shrimp is no longer translucent, about 5 minutes, remove the mixture from the heat.

Lay a cabbage leaf on a flat surface and spoon a small amount (about 2 tablespoons) of the filling into the center. Fold the end up around the filling, then the sides, and continue to roll the dumpling until it is wrapped. Secure the end of the cabbage leaf with a toothpick so that it remains tightly wrapped against the dumpling, holding the filling inside. Continue with the remaining cabbage leaves and filling until all ingredients are used up.

Make the sauce: Whisk all ingredients in a small mixing bowl.

Serve warm with the dipping sauce.


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