Recipes Appetizers Finger Foods Dumplings Boiled Shrimp and Pork Dumplings with Bamboo Shoots Be the first to rate & review! 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. By Martin Yan Updated on January 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 45 mins Yield: 3 dozen Ingredients 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 Directions 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. 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. Rate it Print