Pork and shrimp dumplings
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground Pork; Lean |
| ¼ | pounds | Medium Shrimp; Peeled And Minced |
| ½ | cup | Waterchestnuts; Canned, Finely Chopped |
| ¼ | cup | Minced Green Onion |
| ¼ | cup | Low-Salt Chicken Broth |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Dry Sherry |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Minced Ginger |
| 32 | Won-Ton Wrappers | |
| 2 | teaspoons | Cornstarch |
| Steamed Green Cabbage Leaves | ||
Directions
Combine first 9 ingredients in a medium bowl; stir well, and set aside.
Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep them from drying out), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
Place dumplings on a large baking sheet sprinkled sprinkled with 2 teaspoons cornstarch, and cover loosely with a towel to keep from drying out. Line a bamboo steamer with steamed cabbage leaves. Place dumplings ½ inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet; steam dumplings for 10 minutes. Remove dumplings from steamer.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Oct 23, 1999, converted by MM_Buster v2.0l.