Show Subscription Form




Steamed Pork and Shrimp Dumplings Recipe
Steamed Pork and Shrimp Dumplings Recipe photo by Taste of Home

Steamed Pork and Shrimp Dumplings Recipe

Read Reviews (2)
4.5 2
Publisher Photo
“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
TOTAL TIME: Prep: 40 min. Cook: 10 min./batch
MAKES:52 servings
TOTAL TIME: Prep: 40 min. Cook: 10 min./batch
MAKES: 52 servings

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

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.

Directions

  1. Place the first 10 ingredients in a food processor; cover and process until finely chopped.
  2. 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.
  3. 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.
  4. Combine the sauce ingredients; serve with hot dumplings. Yield: 52 dumplings.
Originally published as Steamed Pork and Shrimp Dumplings in Taste of Home December/January 2011, p33

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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Steamed Pork and Shrimp Dumplings(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 24, 2013

I made these for the first time and found them quite good but a bit bland. I think I will add a half teaspoon of red pepper to the next batch.

MY REVIEW
Reviewed Apr. 27, 2013

I made them again today for the third time. Hubby loves them, had to chase him out of the kitchen before he ate them all!

Ranie

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT