Steamed open dumplings
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Wonton skins -- (about 30-35 |
| Skins | ||
| ¾ | pounds | Ground pork |
| 2 | tablespoons | Minced Smithfield ham -- |
| =OR=- Prosciutto | ||
| 1 | tablespoon | Light soy sauce |
| 2 | teaspoons | Rice wine or dry sherry |
| 1½ | tablespoon | Finely chopped scallions |
| 1 | teaspoon | Finely chopped ginger root |
| 1 | teaspoon | Sesame oil |
| 1 | Egg -- beaten | |
| 1 | teaspoon | Granulated sugar |
Directions
FILLING
COMBINE THE FILLING ingredients and mix them together well. Spoon a generous portion of filling onto each wonton skin. Bring up the sides and press them around the filling mixture. Tap the dumpling on the bottom to make a flat base. The top should be wide KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
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