Pork-and-Shrimp Dumplings



32 appetizers (serving size: 1 dumpling)

Recipe from

Cooking Light

Nutritional Information

Calories 37
Caloriesfromfat 15 %
Fat 0.6 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 2.7 g
Carbohydrate 4.6 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 83 mg
Calcium 6 mg


1/2 pound lean ground pork
1/4 pound medium shrimp, peeled and minced
1/2 cup finely chopped canned water chestnuts
1/4 cup minced green onions
1/4 cup low-salt chicken broth
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon salt
1 1/2 teaspoons minced peeled gingerroot
32 won ton wrappers
2 teaspoons cornstarch
Steamed green cabbage leaves


Combine first 9 ingredients in a medium bowl; stir well, and set aside.

Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep them from drying out), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place dumplings on a large baking sheet sprinkled with 2 teaspoons cornstarch, and cover loosely with a towel to keep from drying out.

Line a bamboo steamer with steamed cabbage leaves. Place dumplings 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet; steam dumplings for 10 minutes. Remove dumplings from steamer.

Jim Fobel,

Cooking Light

March 1996
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