| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dujour03 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Fresh ground pork |
| 2 | oz | Shrimp; minced |
| 2 | Scallions; finely chopped | |
| 1 1/2 | ts | Garlic; minced |
| 3 | Fresh water chestnuts; peeled, washed, | |
| ; dried, and finely | ||
| ; diced | ||
| 6 | md | Shiitake mushrooms; diced and sauteed |
| 1/4 | c | Fresh cilantro; chopped |
| 1/2 | ts | Ginger; finely chopped |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 1 | ts | Soy sauce |
| 2 | ts | Sesame oil |
| White pepper to taste | ||
| 24 | Wonton skins | |
| 1 | c | Water |
INSTRUCTIONS
Mix all ingredients, except wonton skins and water. Pour the water into a small bowl. Wet the edges of the wonton with your finger, dipped in water. Place a tablespoon of mixture in the center of the wonton. Fold two corners together, enclosing the mixture, to form a triangle. Seal by pinching the wonton together (water helps it to seal). Once assembled, steam in a bamboo steamer for 8 to 10 minutes. Yield: 24 servings Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9450 - ROBERT WONG Converted by MM_Buster v2.0l.
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