Shrimp-and-Pork Dumplings with Bamboo Shoots

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.

Slideshow: More Fast Asian Recipes

  • Total Time:
  • Servings: Makes 3 Dozen

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  • 10 ounces shelled, deveined medium shrimp, cut into 1/3-inch dice
  • 2 ounces ground pork ( 1/4 cup)
  • 1/4 cup finely diced bamboo shoots
  • 2 teaspoons canola oil
  • 1 1/2 teaspoons toasted sesame oil
  • 1 teaspoon salt
  • Pinch of freshly ground white pepper
  • One 12-ounce package wonton wrappers
  • Cornstarch, for dusting
  • Soy sauce and Chinese chile sauce, for serving

How to make this recipe

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

  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.

  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.

Make Ahead

The uncooked dumplings can be frozen on a parchment paper-lined baking sheet in a single layer, then transferred to an airtight container and frozen for up to 1 month.

Suggested Pairing

Bright, melon-scented white.

Contributed By Photo © Tina Rupp Published January 2012

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