“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
- 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
- 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.
Originally published as Steamed Pork and Shrimp Dumplings in Taste of Home December/January 2011, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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