Steamed Dumplings (Shrimp-Pork or Vegetable)

The Shrimp-Pork dumpling recipe was given to me by a good friend over 20 years ago. It's a tried and true. I've also shared a vegetable version from Alton Brown which is also very good.

I like to steam and serve them in these little 3-tier bamboo steamers, each person can have their own, or just arrange them on the table so each diner can help themselves.

Steaming is such a healthy and quick way to cook ~ I use several sizes in my kitchen for cooking Chicken, Fish, Vegetables, and Dim Sum. Plus the largers ones make perfect pie/ muffin/cupcake carriers and fruit baskets.... Love that they are multi-taskers. :)

You can click here to see more choices: Various sizes Joyce Chen Steamers

Of course, if you prefer you can make your own dumpling dough, this is the shortcut method using store bought wonton wrappers. The dough will not be as tender as traditional dumpling dough; it's thinner and a little more chewy, but it is a good quick version.

This time I simply drizzled them with Sweet Chilli Sauce from the bottle, but I also have listed two other favorite dipping sauces along with the printable recipes on
the Once Upon a Plate recipe blog ~ Click HERE.

Thank you for stopping by today!