Serve as an appetizer or as a meal–Shrimp & Pork Dumplings are a crowd favorite.
- 1/2 lb. ground pork
- 3 thinly sliced green onions, divided
- 3 tbsp. sesame oil, divided
- 1 tbsp. minced garlic, divided
- 1 tbsp. minced ginger, divided
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 40 round wonton wrappers (find them in the produce section)
- 1 lb. 41-50 ct. cooked shrimp, tails removed
- 1 head romaine lettuce or cabbage
- 1/2 cup reduced-sodium soy sauce
- 1 tbsp. sriracha sauce, if desired
- Roasted or steamed vegetables of choice, to serve (if desired)
- In a large bowl combine pork, 1 thinly sliced green onion, 1 tablespoon sesame oil, 1 teaspoon garlic, 1 teaspoon ginger, salt and pepper. Remove wonton wrappers from package and cover with a damp paper towel.
- Place 1 teaspoon pork mixture into center of a wonton wrapper (keeping remaining wrappers covered) and top with 1 shrimp. Moisten edges of wrapper with water, fold dumpling in half and pinch edges to seal. Dip corners of folded dumpling into water then bring together and pinch to seal. Repeat.
- Line a steamer basket with lettuce or cabbage leaves. Arrange some of the dumplings over leaves, keeping about 1 inch between each. Place basket in a large pot over an inch of water. Bring to a boil; cover and steam until internal temperature reaches 160 degrees, about 10 minutes. Place prepared dumplings in a covered serving bowl to keep warm. Repeat until all dumplings have been cooked. Discard leaves.
- Stir together soy sauce, sriracha sauce and remaining green onions, sesame oil, garlic and ginger. Serve dumplings and prepared sauce alongside vegetables of choice, if desired.
Dumplings in 3 Steps
- Place filling in center of wonton wrapper
- Moisten edges, fold in half and pinch to seal (creating a half circle shape)
- Moisten the two corners, bring together and pinch to seal.
249 CALORIES Per Serving
SATURATED FAT: 3G