• Prep Time:
  • Cooking Time:
  • Serves: 32 servings

Pork And Shrimp Dumplings

  • Recipe Submitted by on

Category: Appetizers, Chinese

 Ingredients List

  • 1/2 lb Ground Pork; Lean
  • 1/4 lb Medium Shrimp; Peeled And
  • -Minced
  • 1/2 c Waterchestnuts; Canned,
  • -Finely Chopped
  • 1/4 c Minced Green Onion
  • 1/4 c Low-Salt Chicken Broth
  • 1 tb Cornstarch
  • 1 tb Dry Sherry
  • 1/2 ts Salt
  • 1 1/2 ts Minced Ginger
  • 32 Won-Ton Wrappers
  • 2 ts Cornstarch
  • Steamed Green Cabbage Leaves


Combine first 9 ingredients in a medium bowl; stir well, and set aside.
Working with 1 won ton wrapper at a time (cover the remaining wrappers to
keep them from drying out), spoon about 1 tablespoon pork mixture into
center of each wrapper. Moisten edges of dough with water, and bring 2
opposite corners to center, pinching points to seal. Bring remaining 2
corners to center, pinching points to seal. Pinch 4 edges together to seal.
Place dumplings on a large baking sheet sprinkled sprinkled with 2
teaspoons cornstarch, and cover loosely with a towel to keep from drying
out. Line a bamboo steamer with steamed cabbage leaves. Place dumplings 1/2
inch apart in steamer; cover with steamer lid. Add water to a large skillet
to a depth of 1 inch; bring to a boil. Place steamer in skillet; steam
dumplings for 10 minutes. Remove dumplings from steamer.

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