Shrimp and Pork Dumplings with Bamboo Shoots

  

This recipe is courtesy of Martin Yan from Food and Wine magazine. I thought they'd be good to have with friends while we watched the Superbowl. If you plan to make a bunch, start early! These suckers are time consuming!

Ingredients

1. 2 teaspoons canola oil
2. 1 teaspoon salt
3. Pinch of freshly ground white pepper
4. Cornstarch, for dusting
5. Soy sauce and Chinese chile sauce, for serving
6. 1/4 cup finely diced bamboo shoots
7. One 12-ounce package wonton wrappers
8. 10 ounces shelled, deveined medium shrimp, cut into 1/3-inch dice
9. 2 ounces ground pork ( 1/4 cup)
10. 1 1/2 teaspoons toasted sesame oil

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. Spoon a scant tablespoon of the filling into the center of each wrapper and fold the dough over to form triangles. Press the edges to seal. Place the dumplings on a cornstarch-dusted baking sheet. Keep the finished dumplings covered with a lightly dampened towel while you work.
3. Bring a large pot of salted water to a boil. Add the dumplings and boil until tender and cooked through, about 5 minutes. Drain the dumplings well and serve with soy sauce and chile sauce. 

Make Ahead
The uncooked dumplings can be frozen on a parchment paper-lined baking sheet in a single layer, then transferred to an airtight container and frozen for up to 1 month.