© Tina Rupp
Shrimp-and-Pork Dumplings with Bamboo Shoots
- TOTAL TIME: 45 MIN
- SERVINGS: Makes 3 Dozen
- 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
- In a medium bowl, mix the diced shrimp with the pork, bamboo shoots, canola oil, sesame oil, salt and white pepper.
- 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.
- 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.
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.
Bright, melon-scented white.