Makes 30.

For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market.

Mix in medium bowl:

12 ounces shrimp, raw, peeled and coarsely chopped

4 ounces ground pork

12 water chestnuts, minced

1 T finely grated ginger

1 T dry sherry or vermouth

1 T cornstarch

1 ½ T oyster sauce

2 t sesame oil

1 egg white

1 t sugar

½ t salt

Pinch ground pepper (or to taste)

4 T minced scallion greens

The filling can be prepared the day before and kept in the refrigerator.

Take 1 package wonton wrappers, round out of the freezer at least one hour before you are ready to start making the dumplings.

To make the dumplings:

Shortly before you are ready to steam them, make the dumplings. Hold the wonton wrapper in the palm of your hand and place one rounded teaspoon of filling in the center. Cup your hand around the wonton wrapper, gathering folds up around the filling. Press the gathered folds lightly around the filling to adhere, forming a cup-shaped dumpling.

You can put wax paper between layers if you want to stack them.

Fill the pan under the steamer with enough water to almost reach the bottom of the steamer basket and begin heating. Lightly oil your steamer basket and place dumplings in basket ½ inch apart. When the water is getting close to boiling lower steamer into pan, cover and steam until the dumplings are cooked through, about 5 minutes.

Serve with Ginger-Soy Dipping Sauce.

Shopping list

steamer basket

12 oz shrimp

4 oz ground pork

water chestnuts


dry sherry or vermouth


oyster sauce

sesame oil

egg white



ground pepper

scallion greens

1 package wonton wrappers, round

wax paper

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