Pork-and-Shrimp Dumplings

Pork-and-Shrimp Dumplings

Cooking Light MARCH 1996

  • Yield: 32 appetizers (serving size: 1 dumpling)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 15%
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.7g
  • Carbohydrate: 4.6g
  • Fiber: 0.0g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 83mg
  • Calcium: 6mg

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Pork-and-Shrimp Dumplings Recipe