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Jumbo Pork and Shrimp Dumplings

Jumbo Pork and Shrimp Dumplings
Makes:
14 to 16 dumplings
Prep Time:
45
minutes
Total Time:
65
minutes
based on
1 reviews
These amazing Jumbo Pork and Shrimp Dumplings make perfect appetizers. Serve them with any of the dipping sauces found on this web site.

In this recipe:


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Ingredients:

  • 4 cups finely chopped green cabbage
  • 8 oz. ground pork
  • 8 oz. finely chopped shrimp
  • 6 green onions (green parts only), chopped
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 2 teaspoons peeled, chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 14 to 16 (about 7-inch-square) egg roll wrappers
  • 2 tablespoons vegetable oil, divided
  • 2/3 cup chicken broth or water, divided

Directions:

COMBINE cabbage, pork, shrimp, green onions, cilantro, soy sauce, ginger, garlic, sesame oil and pepper in large bowl. Place 1/3 cup cabbage mixture in center of one egg roll wrapper. Fold one corner over filling. Fold two adjacent corners towards center; roll towards last corner of wrapper. Seal last corner of wrapper with a few drops of water. Repeat with remaining cabbage mixture and egg roll wrappers.

HEAT 1 tablespoon vegetable oil in large, nonstick skillet over medium-high heat. Place half of dumplings in skillet. Cook on each side for 2 to 5 minutes or until slightly browned. Place lid on skillet, leaving slightly open. Carefully pour 1/3 cup broth through lid opening into skillet; cover completely. Reduce heat to low.

COOK for 5 to 7 minutes or until cooked through, checking to make sure there is always some liquid on bottom of skillet. Remove from skillet; drain skillet, if necessary, and wipe with paper towel. Repeat with remaining 1 tablespoon oil, dumplings and remaining 1/3 cup broth.


Reviews:

Review This Recipe
  •  Star(s)

    Great!

    Lori from Ont. , Canada

    My family loved these. Would make over and over again....but double the recipe, they don't last long....

Nutrition Facts

Serving Size: 1/14 of recipe

Servings Per Recipe: 14 

  • Calories: 190
  • Calories from Fat: 60
  • Total Fat: 7g (10% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 490mg (20% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 1g
  • Protein: 10g
  • Vitamin A: 6% of DV
  • Vitamin C: 30% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Jumbo Pork and Shrimp Dumplings

Ingredients

  • 4 cups finely chopped green cabbage
  • 8 oz. ground pork
  • 8 oz. finely chopped shrimp
  • 6 green onions (green parts only), chopped
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 2 teaspoons peeled, chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 14 to 16 (about 7-inch-square) egg roll wrappers
  • 2 tablespoons vegetable oil, divided
  • 2/3 cup chicken broth or water, divided

 

Directions

COMBINE cabbage, pork, shrimp, green onions, cilantro, soy sauce, ginger, garlic, sesame oil and pepper in large bowl. Place 1/3 cup cabbage mixture in center of one egg roll wrapper. Fold one corner over filling. Fold two adjacent corners towards center; roll towards last corner of wrapper. Seal last corner of wrapper with a few drops of water. Repeat with remaining cabbage mixture and egg roll wrappers.

HEAT 1 tablespoon vegetable oil in large, nonstick skillet over medium-high heat. Place half of dumplings in skillet. Cook on each side for 2 to 5 minutes or until slightly browned. Place lid on skillet, leaving slightly open. Carefully pour 1/3 cup broth through lid opening into skillet; cover completely. Reduce heat to low.

COOK for 5 to 7 minutes or until cooked through, checking to make sure there is always some liquid on bottom of skillet. Remove from skillet; drain skillet, if necessary, and wipe with paper towel. Repeat with remaining 1 tablespoon oil, dumplings and remaining 1/3 cup broth.

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