Shrimp-and-Pork Dumplings with Bamboo Shoots

• 10 ounces shelled, deveined medium shrimp, cut into 1/3-inch dice
• 2 ounces ground pork ( 1/4 cup)
• 1/4 cup finely diced bamboo shoots
• 2 teaspoons canola oil
• 1 1/2 teaspoons toasted sesame oil
• 1 teaspoon salt
• Pinch of freshly ground white pepper
• One 12-ounce package wonton wrappers
• Cornstarch, for dusting
• Soy sauce and Chinese chile sauce, for serving

1. In a medium bowl, mix the diced shrimp with the pork, bamboo shoots, canola oil, sesame oil, salt and white pepper.
2. Work with a few wonton wrappers at a time: Brush the edges of each wrapper with water.
3. Spoon a scant tablespoon of the filling into the center of each wrapper and fold the dough over to form triangles.
4. Press the edges to seal.
5. Place the dumplings on a cornstarch-dusted baking sheet.
6. Keep the finished dumplings covered with a lightly dampened towel while you work.
7. Bring a large pot of salted water to a boil.
8. Add the dumplings and boil until tender and cooked through, about 5 minutes.
9. Drain the dumplings well and serve with soy sauce and chile sauce.

shrimp, ground pork, bamboo shoots, canola oil, sesame oil, salt, ground white pepper, wonton wrappers, cornstarch, soy sauce

Taken from www.foodandwine.com/recipes/shrimp-and-pork-dumplings-bamboo-shoots (may not work)