Yield: 1 Servings
|\N \N||-Yield: About 10 doz.|
|1 pounds||Pork sausage;ground|
|1 pounds||Ground pork;fresh|
|15 \N||Water chestnuts;chop fine|
|1 tablespoon||Ginger;fresh;minced; -=OR=- Ginger|
|½ cup||Chicken broth|
|1 tablespoon||Light soy sauce|
|1 tablespoon||Salted turnips (choan choy) finely minced|
|1 teaspoon||Terriyaki sauce|
|1 teaspoon||Sesame oil|
|½ cup||Chinese parsley;chop fine|
|1 \N||Green onion stalk;chop fine|
|1 pack||Wonton skins or 1 recipe egg noodle dough*|
*Recipe is included in this collection. PREPARATION: Mix all ingredients except wonton skins. WRAPPING: Trim off 4 corners of wonton skins to form circles.
Drop 1 tsp. mixture onto middle of the skin, gather up skin sides, letting the dough pleat naturally. Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright.
STEAMING: Arrange dumplings in an 8 inch round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with water. Cover.
Steam for 15-20 minutes.
Serve hot with a sesame oil and soy sauce dip. (1 part sesame oil to 2 parts light soy sauce.) DO AHEAD NOTES: Steam dumplings. Cool and freeze. Reheat by steaming again for 12-15 minutes. COMMENTS: Insert toothpicks for easy serving. If you use a bamboo or aluminum steamer, place dumplings directly on the rack without the cake pan. Steam for the same amount of time. Since steamed dumplings can be made ahead and reheated in great quantities they make marvelous hors d'oeuvres for large cocktail parties. The two-tier aluminum steamer works particularly well. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.