Steamed Shrimp and Pork Dumplings

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Traditional chinese dumpling.
35 dumplings
8 ounces shrimp, shelled and finely chopped
4 ounces ground pork
1/2 cup thinly sliced green onions
2 tablespoons Fleischmann's® Corn Starch
1 clove garlic, minced
1 tablespoon hoisin sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
About 35 wonton skins
Soy Dipping Sauce (note link)
Associated Recipes:

Combine shrimp, pork, green onions, corn starch, garlic, hoisin sauce, soy sauce and sesame oil in a medium bowl; set aside.

Place a rounded teaspoonful of pork mixture in the center of each wonton wrapper. Lightly brush edges of each wrapper with water. Gather edges of dough up around filling and pinch 3 or 4 times near the top to form a pouch, leaving filling exposed on top.

Boil 2 inches of water in a medium saucepan. Brush the botton of a bamboo OR metal steamer OR flat bottom colander lightly with oil; place 10 to 13 dumplings, 1-inch apart, in steamer.

Cover and steam 6 minutes or until filling is cooked through. Repeat until all dumplings are cooked. Serve with Soy Dipping Sauce.

Total Time
Cook Time 20 minutes
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