© Tina Rupp
Active Time
N/A
Total Time
45 MIN
Yield
Serves : Makes 3 Dozen

Chef Way: Chef Martin Yan makes his delicate dumpling wrappers with cornstarch, wheat starch, water and shortening. Easy Way: Wonton wrappers, usually sold in the freezer section of the supermarket, make quick work of dumplings.  More Fast Asian Recipes

How to Make It

Step 1    

In a medium bowl, mix the diced shrimp with the pork, bamboo shoots, canola oil, sesame oil, salt and white pepper.

Step 2    

Work with a few wonton wrappers at a time: Brush the edges of each wrapper with water. Spoon a scant tablespoon of the filling into the center of each wrapper and fold the dough over to form triangles. Press the edges to seal. Place the dumplings on a cornstarch-dusted baking sheet. Keep the finished dumplings covered with a lightly dampened towel while you work.

Step 3    

Bring a large pot of salted water to a boil. Add the dumplings and boil until tender and cooked through, about 5 minutes. Drain the dumplings well and serve with soy sauce and chile sauce.

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