Dim sum (steamed chinese appetizers).

Yield: 1 servings

Measure Ingredient
1¾ \N Ground meat (beef , pork or
2 \N Eggs
3 tablespoons Soy sauce (light preferred)
3 tablespoons Sherry
1 teaspoon Grated fresh ginger
½ teaspoon White pepper
1½ teaspoon Red chili sauce with garlic
2 teaspoons Spicy brown bean sauce
1 pack Wonton skins mix of two)
2 tablespoons Sesame oil
3 \N Chopped little green onions
2 tablespoons Corn starch
4 tablespoons Chopped water chestnut
3 \N Clove garlic, minced
3 teaspoons Hosin sauce
1 teaspoon Grated orange peel




in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth.

Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well.

To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what.

To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1½

Submitted By DALE SHIPP On 10-14-94

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