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Pork And Shrimp Dumplings
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| Artist: |
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| Categories: |
Appetizers | Chinese
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| Yield: |
32 servings
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| Rating: |
0 |
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Ingredients:
- 1/2 lb Ground Pork; Lean
- 1/4 lb Medium Shrimp; Peeled And
- -Minced
- 1/2 c Waterchestnuts; Canned,
- -Finely Chopped
- 1/4 c Minced Green Onion
- 1/4 c Low-Salt Chicken Broth
- 1 tb Cornstarch
- 1 tb Dry Sherry
- 1/2 ts Salt
- 1 1/2 ts Minced Ginger
- 32 Won-Ton Wrappers
- 2 ts Cornstarch
- Steamed Green Cabbage Leaves
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Procedures:
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 1/2
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" on Oct
23, 1999, converted by MM_Buster v2.0l.
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