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

Martin Yan
January 2012

Gallery

© Tina Rupp

Recipe Summary

total:
45 mins
Yield:
Makes 3 Dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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