Boiled 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.

Shrimp-and-Pork Dumplings with Bamboo Shoots
Photo: © Tina Rupp
Total Time:
45 mins
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


  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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