Preparation:   

Preparation time: 45 mins

Cooking time: 10 mins

Serving: 30 dumplings

Ingredients:

• 1 lb shrimp chopped
• 4 cups napa cabbage
• 1/2 tsp white pepper
• 3 tsp kosher salt use 2 tsp to remove salt from cabbage
• 3 cloves garlic minced
• 1 tbsp ginger minced
• 1 tsp sugar
• 2 tbsp light soy sauce
• 1 tbsp shaoxing wine
• 1 tsp sesame oil
• 1/2 tsp MSG

Instructions:

1. Roughly chop shrimp and place in a large mixing bowl. In a separate bowl, add cabbage and 2 tsp kosher salt and let sit for 10 minutes. Squeeze and drain excess moisture from the cabbage and pat as dry as possible with a towel. Combine the cabbage to the shrimp.
2. Season the shrimp and cabbage with salt, white pepper, sugar, MSG, light soy sauce, shaoxing wine, and sesame oil. With your hands, mix in a clockwise motion until the ingredients are thoroughly incorporated and you see streaks on the bowl. Cook a small amount in the pan or microwave to taste for seasoning.
3. Place 1/2 tbsp of filling in the center of your dumpling wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape.
4. To pan fry, heat 1 tbsp of oil in a skillet over medium high heat and brown the dumplings for 2-3 minutes until browned. Add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings.
5. To steam, place dumplings on a piece of cabbage, lettuce, or wax paper, and fill the pan with 1 inch of water. Steam for 5-6 minutes.