Steamed Pork and Shrimp Dumplings Recipe

Steamed Pork and Shrimp Dumplings Recipe photo by Taste of Home

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“These delicious dumplings are perfect finger food. Pick them up by the stem, dunk them in dipping sauce and enjoy! We often serve them when family and friends come over for a movie night or as part of a dim sum dinner.” —Steve Niederloh, Champlin, Minnesota

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Steamed Pork and Shrimp Dumplings Recipe

Prep: 40 min. Cook: 10 min./batch

Yield: 52 Servings

40 10 50

Ingredients

1 pound boneless pork loin chops, cut up
1/2 pound uncooked medium shrimp, peeled and deveined
10 whole water chestnuts
2 tablespoons cornstarch
1 green onion, chopped
2 tablespoons rice vinegar
1 teaspoon minced fresh gingerroot
1 tablespoon sesame oil
1 tablespoon sherry or chicken broth
1 tablespoon reduced-sodium soy sauce
1 package (12 ounces) wonton wrappers
12 romaine leaves
DIPPING SAUCE:
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons finely chopped green onion
1/2 teaspoon sesame oil

Directions

Place the first 10 ingredients in a food processor; cover and process until finely chopped.
Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat.
Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a meat thermometer reads 160°. Discard lettuce. Repeat.
Combine the sauce ingredients; serve with hot dumplings. Yield: 52 dumplings.

Nutritional Facts 1 dumpling with about 1/4 teaspoon sauce equals 40 calories, 1 g fat (trace saturated fat), 10 mg cholesterol, 103 mg sodium, 4 g carbohydrate, trace fiber, 3 g protein.

Originally published as Steamed Pork and Shrimp Dumplings in Taste of Home December/January 2011, p33

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia