Chinese Pork and Shrimp Dumplings


  • 4 oz ground pork
  • 4 oz shrimp meat, finely chopped
  • 2 oz bamboo shots, chopped
  • 3 scallions, minced
  • 3 mushrooms, minced
  • 1 stick of celery, finely chpped
  • 1/2 red hot pepper, minced
  • 1 tbs dry sherry
  • 1 tbs soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp green chili, chopped
  • 50 won ton wrappers
  • soy sauce and garlic chili sauce for dipping
  • Put the ground pork, shrimp, bamboo shoots, scallion, mushrooms, celeryh, peppers, dry sherry, soy sauce, sesame oil in a bowl and mix well.
  • Place a heaped teaspoon of the filling in the center of each won ton wrapper. Brush the edges with a little water, then gather the wrapper around the filling to form a pouch slightly open at the top.
  • Steam in a bamboo or metal steamer over a pan of simmering water for 15 minutes, or until cooked through.
  • Serve with dipping sauces.

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