Chinese dumplings with shrimp, pork and cabbage

Meat pies boiled, fried, baked — each nation follows its own traditions and preferences, calling familiar to the Russian people dumplings, manti, ravioli, khinkali. The first mention of these dishes appeared in China. They have many names and variants of cooking, Chinese dumplings are even entire theme banquets, so they are popular.

40 min. to cook 3 podzielono

Chinese dumplings stuffed with vegetables, meat, mushrooms, even fruit, they add bacon, seafood and bamboo shoots. Names will remember not everyone, but try to cook them in your kitchen many people will be interested.

Wonton or wonton

The ancestors of the Manty, dumplings, traditionally steamed, boiled or pan fried. This files most often for their preparation using ready-made store-bought dough. The wontons have the shape of a jug used for stuffing chicken, shrimp, exotic mushrooms, ground pork, Chinese cabbage, and even bananas.

Roasted soy noodles goes well with the buns, and pickles from Chile, it is also customary to serve wontons with marinovannoyi, noodles, sending it straight into the soup. Spice minced meat can give Sichuan peppers. Some people mold the dumplings the size of a palm, and some people prefer small items.

You will need:

  • fresh ground pork — 200 g;
  • starch (preferably rice flour) — 2 tablespoons;
  • semi-dry white or rice wine — 2 tablespoons;
  • protein from one egg;
  • large peeled shrimp — 400 g;
  • sesame oil (you can substitute vegetable)— half a tablespoon;
  • ground black pepper — half a teaspoon;
  • sugar — half a tablespoon;
  • bamboo shoots or small mushrooms in the marinade — 130 g;
  • soy sauce — 2 tablespoons;
  • water — 200 ml;
  • vegetable oil (for dough) — tablespoon;
  • flour (in the dough) — 600 g;
  • salt — to taste.


  • Use a fork to mash the shrimps, mix with minced meat.
  • Finely chop the bamboo shoots, add to the mass.
  • Season the filling with soy, oil, wine, pepper and sugar.
  • Mix protein and starch (flour), mix.
  • Sift the flour for the dough, make a well.
  • Boil 100 ml of water, pour the flour, add salt, oil and remaining water.
  • Knead and leave for 10 minutes the dough.
  • Cut the dough into 3 parts. Cover and remove two of them.
  • Part of the test roll out to 2 mm.
  • Cut circles of 5 cm diameter.
  • A teaspoon of the filling, place each piece of dough.
  • Assemble the dumplings, forming a pouch with an open top in the form of a “neck”.
  • Remove items in the refrigerator.
  • Put the workpiece in a steamer, on high heat, they cook in 7 minutes.
  • The recipe Chinese shrimp dumplings unusual for Russians, so it’s best to use a special machine for manufacturing paste, in order to speed up the cooking process. The wonton wrappers can be frozen and used later, which is very convenient for storage.


    The dough for Chinese dumplings baozi usually has a firmer texture than the buns, reminiscent of yeast. These dumplings are stuffed with peppers, carrots, tofu, Chinese mushrooms, chicken, Chinese cabbage, smoked pork and other meat. When baozi serve as dessert, they add a paste of cooked red beans and sugar.

    You will need:

    • ground pork — 800 g;
    • cornflour — 1 heaped teaspoon;
    • protein from one egg;
    • sugar — tablespoon;
    • dry sherry or rice wine — 2 tablespoons;
    • sesame oil — 4 tablespoons;
    • green onions — 4 pen;
    • fresh ginger (root) — 2 sm;
    • soy sauce — 2 tablespoons;
    • flour for the dough — 600 g;
    • soda — quarter teaspoon;
    • fresh yeast — 1 tablespoon.


  • In a glass of water, stir to dissolve the yeast, sift the flour, mix for 60 minutes leave in a warm place.
  • Dissolve the soda in two teaspoons of heated water, irrigate with this solution the batter, stir and leave for another 10 minutes.
  • Divide the dough into 10 balls, roll in tortillas with thickening in the centre.
  • Cut the onions, grated grate the ginger without skin.
  • Add starch to 1 tablespoon water.
  • Whisk the whites.
  • Mix onion, ginger root, protein, meat, sugar, wine, oil, soy sauce and starch.
  • Put the filling on each piece of dough, shape Lotus, leaving a hole in the center.
  • The resulting dumplings lay in the steamer for 15 minutes.
  • If desired, dumplings can freeze and cook later. An interesting fact is that the Chinese serve baozi for Breakfast. Served with a sauce consisting of chilli, sesame, soy and rice vinegar.Dim

    This name is commonly used to refer to any Chinese dumplings, and for individual and species. This dish is not from the yeast, starchy dough without eggs. Inside these dumplings put seafood, chicken, vegetables. Cook traditionally steamed. Dough recipe for Chinese dumplings dim sum requires care and skillful use of chopsticks.

    You will need:

    • wheat starch — 200 g;
    • corn starch — 3 teaspoons;
    • pork fat — 2 teaspoons;
    • raw shrimp — 400 g;
    • bamboo shoots — 150 g;
    • raw pork fat — 100 g;
    • sesame oil (dark) — half a tablespoon;
    • corn starch — 2 tablespoons;
    • protein from one egg;
    • sugar — half a tablespoon;
    • soy sauce — 2 tablespoons;
    • salt — to taste.


  • Mix the starch, stir sticks and add a glass of boiled water.
  • Allow to cool slightly, add the lard, stir the dough.
  • If necessary, add more wheat starch.
  • Roll the dough into a tube, divide into pieces, wrap a hot towel.
  • Remove only one part, roll out into a thin pancake about 10 cm in diameter.
  • Into large pieces cut the part of the shrimp, from the second half make the stuffing.
  • Finely chop the bacon, mix with shredded bamboo and shrimp.
  • Stir in cornstarch, granulated sugar, egg whites, salt and soy sauce, the oil, leave for half an hour in the fridge.
  • In the centre of the pancake put the stuffing, wet the edges, create a Crescent shape.
  • On lettuce leaves or spinach, lay the dumplings in the steamer, cover.
  • On strong a few dumplings cook for 6 minutes.
  • Recipe of ravioli with shrimp and bacon may seem too complicated, but believe me, the taste and appearance of this dish is worth it. The finished dumplings become translucent, served with a black rice vinegar, soy sauce (one to three) and ground hot pepper.


    Dumplings with cabbage and pork meat, which is usually molded in the form of triangles or circles, is prepared in the usual way — boil. Sometimes the dumpling recipe involves frying in vegetable oil.

    You will need:

    • flour — 500 g;
    • starch — 50 g;
    • sunflower oil — 3 tablespoons;
    • eggs — 3 pieces;
    • water — 200 ml;
    • salt — 1 teaspoon;
    • lean minced pork — 400 g;
    • cabbage — 300 g;
    • onion — 1 piece;
    • leek — stalk;
    • soy sauce — 100 ml;
    • black pepper — to taste.


  • Pour the flour, create a hole.
  • Pour in the eggs, one third oil and salt water.
  • Knead dough, wrap with film and leave.
  • Shred cabbage, slice onions.
  • Heat oil in a saucepan, simmer vegetables.
  • Cool and mix with the minced meat, season with salt and pepper.
  • Roll out the dough, cut out circles.
  • Put the filling in the center, top to press down the edges, create shape.
  • Cook in a saucepan for 20 minutes.
  • These dumplings can not be called sharp or salty, they have a neutral flavor. Sprinkle the finished dish with onions and chili pepper, serve with soy sauce.

    Now that you know how to cook Chinese dumplings in all possible ways, use this knowledge to impress family and guests. These exotic dumplings they could only try in restaurants. And to taste them at any time of the day, a glass of wine, a Cup of tea or plum juice. A lot of options, try it!

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