Pork and shrimp dumplings with chile-cilantro-soy dipping sauce from Stonewall Kitchen Appetizers: Finger Foods and Small Plates (page 85) by Jim Stott and Jonathan King and Kathy Gunst

  • scallions
  • iceberg lettuce
  • Show all ingredients...
  • Serves : 50 dumplings

  • EYB Comments

    Can substitute cooked crabmeat or cooked lobster meat for shrimp, parsley for part of cilantro, tamari for part of soy sauce, hot sauce for Chinese chile paste, and cabbage leaves for iceberg lettuce. See recipe for a variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute cooked crabmeat or cooked lobster meat for shrimp, parsley for part of cilantro, tamari for part of soy sauce, hot sauce for Chinese chile paste, and cabbage leaves for iceberg lettuce. See recipe for a variation.

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