Shrimp and Leek Dumpling Filling Shrimp and Leek Dumpling Filling

Author: Canadian Living

Leeks are common in northeast China, home to this type of dumpling. Here their use in a filling is a nontraditional touch.

  • Portion size 45 servings
  • Credits : Canadian Living Magazine: February 2009



Toss leeks with salt; let stand for 30 minutes. Squeeze out moisture. Transfer to large bowl.

On cutting board and using side of cleaver, pound 1 shrimp until pulpy; chop a few times and add to bowl. Repeat with remaining shrimp. Mix in pork, egg yolk, coriander, soy sauce, rice wine, ginger, fish sauce, sesame oil and pepper.

Nutritional facts Per 2-1/2 tsp (12 mL) : about

  • Sodium 56 mg
  • Protein 2 g
  • Calories 17.0
  • Total fat 1 g
  • Cholesterol 17 mg
  • Saturated fat trace
  • Total carbohydrate 1 g


  • Iron 2.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 1.0
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Shrimp and Leek Dumpling Filling