These iconic open-topped dumplings combine succulent ground pork and shrimp with mushrooms and water chestnuts for a texture and flavor explosion in every bite. The distinctive presentation with the filling peeking through the pleated wrapper top is instantly recognizable and tastes absolutely divine with a hint of umami depth.
⏱️52 min
📊Medium
👥4 servings
🍽️Starter
seafoodmeatfamilyfestive
Ingredients
250 gground pork
150 gshrimp
100 gshiitake mushrooms
75 gwater chestnuts
24 pieceswonton wrappers
2 tbspsoy sauce
1.5 tbspoyster sauce
1 tbspsesame oil
1 tbspcorn starch
2 stalksgreen onions
Instructions
1PREPARE THE FILLING BASE: Peel and devein 150g of shrimp, then chop them into small pieces about 0.5cm in size. Finely chop 100g of shiitake mushrooms and 75g of water chestnuts, removing any tough stems from the mushrooms. Finely slice 2 green onions and set aside for garnish. This step is essential for texture variation in the final product.
2COMBINE THE FILLING: In a large mixing bowl, combine 250g ground pork with the prepared shrimp, mushrooms, water chestnuts, and all but 1 tbsp of the sliced green onions. Add 2 tbsp soy sauce, 1.5 tbsp oyster sauce, 1 tbsp sesame oil, and 1 tbsp corn starch. Mix thoroughly with your hands or a spoon for 2-3 minutes, stirring in one direction to develop the texture and ensure the corn starch distributes evenly throughout the filling.
3PREPARE THE WRAPPERS: Place a wonton wrapper on a flat work surface, then rotate it 45 degrees so it looks like a diamond. You should have 24 wonton wrappers ready and cover unused ones with a damp cloth to prevent drying. If you cannot find wonton wrappers locally, you can use thin round dumpling skins, though wonton wrappers work best for this traditional recipe.
4FILL THE DUMPLINGS: Place approximately 1.5 tbsp of filling in the center of each wrapper, creating a mound that sits slightly proud of the wrapper surface. Fold two opposite corners of the wrapper toward the center and pinch gently, then fold the other two corners to create a small pouch shape. Press the filling gently to ensure it's evenly distributed and packed firmly enough not to fall apart during steaming.
5SHAPE THE SIGNATURE TOP: Gently gather all four corners of the wrapper up around the filling and pinch together at the top, creating the characteristic open pouch with filling visible at the crown. The wrapper should form soft pleats around the filling, and the top opening should be about 1-1.5cm wide. Place each finished dumpling on a parchment paper square to prevent sticking to the steamer basket.
6STEAM THE DUMPLINGS: Arrange the dumplings in a bamboo steamer basket or on parchment squares in a steamer pot, leaving about 1cm space between each one. Steam over boiling water for 8-10 minutes, until the filling is cooked through and the pork has completely lost its pink color. The wrappers should become slightly translucent and tender, and when you press the filling gently with a chopstick, it should feel firm and bouncy. Garnish with the reserved green onion pieces and serve immediately with soy sauce and chili oil for dipping.