Total Time
Prep 45 mins
Cook 10 mins

Ingredients Nutrition


  1. The 8 ounces pork loin should be ground together with 1 ounce of fatback or suet.
  2. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely.
  3. In a large bowl, combine pork, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed.
  4. Form into 30 1-inch balls.
  5. Trim the corners of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out.
  6. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket.
  7. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright.
  8. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water.
  9. Cover and steam for 5 to 8 minutes or until done.
  10. Serve hot.
Most Helpful

5 5

This a great recipe! I would not change a thing!