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Shrimp-and-Pork Dumplings with Bamboo Shoots
© Tina Rupp

Shrimp-and-Pork Dumplings with Bamboo Shoots

  • SERVINGS: Makes 3 Dozen
  • FAST

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.

  1. 10 ounces shelled, deveined medium shrimp, cut into 1/3-inch dice
  2. 2 ounces ground pork ( 1/4 cup)
  3. 1/4 cup finely diced bamboo shoots
  4. 2 teaspoons canola oil
  5. 1 1/2 teaspoons toasted sesame oil
  6. 1 teaspoon salt
  7. Pinch of freshly ground white pepper
  8. One 12-ounce package wonton wrappers
  9. Cornstarch, for dusting
  10. Soy sauce and Chinese chile sauce, for serving
  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.



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