Dim sum (steamed chinese appetizers).
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | Ground meat (beef , pork or | |
| 2 | 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 | Chopped little green onions | |
| 2 | tablespoons | Corn starch |
| 4 | tablespoons | Chopped water chestnut |
| 3 | Clove garlic, minced | |
| 3 | teaspoons | Hosin sauce |
| 1 | teaspoon | Grated orange peel |
Directions
BASIC MIX
EXTRA CONDIMENTS
WRAPPER
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