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  • Prep Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 32 dumplings


  • 9 ounces shrimp, peeled and deveined
  • 1 ½ tablespoons ground pork
  • 3 tablespoons finely chopped jicama
  • 2 teaspoons minced scallions
  • 1 ½ teaspoons cornstarch
  • ¾ teaspoon sugar
  • 1 ½ teaspoons Shaoxing or dry sherry
  • 1 teaspoon sesame oil
  • ½ teaspoon chili garlic sauce, plus more for dipping
  • ½ teaspoon soy sauce, plus more for dipping
  • 1 recipe Wheat Starch Dough


  • Chop the shrimp into small, peanut size pieces and season with the salt. Let stand for 3 to 4 minutes and then lightly rinse and pat dry.

    In a medium-size mixing bowl combine the shrimp, pork, jicama and scallions and set aside. In a small mixing bowl combine the cornstarch, sugar, Shaoxing, sesame oil, chili garlic sauce and soy sauce. Mix well and toss with the shrimp mixture. Let the shrimp marinate for at least 30 minutes and up to 2 hours.


  • Working with a quarter of the dough at a time, roll the first piece into an 8-inch log. Cut the log into 1-inch pieces. Repeat this with all four pieces of dough. Store the pieces in a resealable bag.

    Cut a small resealable bag into 2 squares and lightly oil one side of each. Place a piece of dough on one of the plastic sheets top with the second oil sheet and using a small pan or cup measure press down on the dough to for a 3-inch circle. Press the wrappers in batches so they do not dry out.

  • Set up a steamer, lined with parchment paper, and set a wok partially filled with simmering water.  

    Spoon about 2 teaspoons of the filling into the center of each wrapper and fold the wrapper into a half –moon shape, then pinch or use the tines of a fork to seal the edges.

    Place the dumplings about ½-inch apart in the steamer basket. Steam the dumplings for about 6 minutes or until the wrappers are translucent.

    Transfer the dumplings to a platter and serve immediately with a little soy sauce and chili garlic sauce for dipping.

Recipe Details