Asian Dumplings

Asian Dumplings

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Credit: Eric Tran
Sizzle, Winter 2005


Asian Dumplings
8 oz. ground pork
8 oz. ground shrimp
1/2 cup chopped water chestnuts
1/2 t. chopped garlic
1/2 t. white pepper
2 T. oyster sauce
2 t. sesame oil
1 pack round dumpling wrappers
1 beaten egg
peanut oil for frying

Balsamic dipping sauce
1 cup balsamic vinegar
1/2 cup chicken broth or water
5 t. granulated sugar
1 t. sesame oil
1 t. Sriracha hot sauce
1/2 cup chopped scallion


Asian Dumplings
1. Combine first seven ingredients in bowl.

2. Place wrapper on work surface or in dumpling mold;
spoon in approximately 1 oz. filling slightly off center of mold. Brush edges with egg.

3. Fold over dumpling mold, which will seal the dumpling and crimp edges. If not using mold, crimp edges by hand.

4. Place dumplings on plate, then place plate in bamboo steamer.

5. Steam dumplings 3 to 5 minutes, or until they reach an internal temperature of 155°F.

6. Fry steamed dumplings in a non-stick pan with a little peanut oil until slightly browned on both sides.

Balsamic dipping sauce
Combine all ingredients. Set aside until service.


25-30 Dumplings


Appetizer, Pork, Seafood, Sizzle

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