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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010 - Chinese Pork and Shrimp Dumplings

By kitchengoddess, member

October 18th, 2010

Well, my husband and I teamed up to make these and we are still alive and married, HA.  The end result was amazing!!  I loved the flavour and the dough was easy to work with.  I'll definitely be making these again, that is after we eat the ones I tucked away in the freezer for another night.

Recipe Used: Chinese Pork and Shrimp Dumplings


posted in: Gallery, pork, shrimp, dumplings, Cook the issue 2010
Comments (2)

kitchengoddess writes: For the first few I think I rolled out the dough a little bit too thick and I must've been a bit stingy with my portioning of the filling because I have about 1/3 left...just more of an excuse to make another batch of dough. Posted: 8:55 am on October 19th

ICDOCEAN1 writes: Lovely and I need to try that. If I can make tortelli, ravioli etc, I can make dumplings. Posted: 9:16 pm on October 18th

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