Steamed Shrimp and Pork Dumplings with Soy Vinegar Dipping Sauce

Steamed Shrimp and Pork Dumplings with Soy Vinegar Dipping Sauce
Serves 10
Soy Vinegar Dipping Sauce packs a punch in this Asian-inspired shrimp dish.
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  1. 1 pound fresh shrimp, peeled, deveined, and minced
  2. 1 pound ground pork
  3. 3 tablespoons cornstarch
  4. 2 tablespoons frozen green peas, thawed and chopped
  5. 1½ tablespoons soy sauce
  6. 1½ tablespoons oyster sauce
  7. 1 tablespoon sesame oil
  8. 1 tablespoon sherry
  9. 1 large egg white, lightly beaten
  10. 2 teaspoons grated fresh ginger
  11. 50 (4-inch) wonton wrappers
  12. Soy Vinegar Dipping Sauce, recipe follows
  13. Garnish: sliced green onion
  1. In a large bowl, combine shrimp, pork, cornstarch, peas, soy and oyster sauces, sesame oil, sherry, egg white, and ginger; cover and refrigerate for at least 1 hour.
  2. Place one wonton wrapper in the palm of your hand. Fill center of wrapper with 1 to 2 tablespoons shrimp mixture. Using your fingers, gently shape wrapper around mixture, leaving a quarter-size opening with shrimp mixture visible. Repeat with remaining shrimp mixture and wrappers.
  3. Line the bottom of a bamboo steamer or steam colander with a piece of parchment paper. Bring water to a boil. Place 8 dumplings on paper, and place steamer over water; cover and steam until shrimp mixture is cooked, 6 to 8 minutes. Repeat until all dumplings are cooked, adding more water as necessary. Garnish dumplings with green onion, if desired, and serve warm with Soy Vinegar Dipping Sauce.
Louisiana Cookin
Soy Vinegar Dipping Sauce
Yields 1
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  1. ½ cup rice vinegar
  2. 5 tablespoons plus 1 teaspoon soy sauce
  3. ½ cup water
  1. In a small bowl, combine vinegar, soy sauce, and 1 tablespoon water.
Louisiana Cookin


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