| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese, Appetizers | 1 | Servings |
INGREDIENTS
| 1 3/4 | Ground meat (beef , pork or mix of two) | |
| 2 | Eggs | |
| 3 | tb | Soy sauce (light preferred) |
| 3 | tb | Sherry |
| 1 | ts | Grated fresh ginger |
| 1/2 | ts | White pepper |
| 2 | tb | Sesame oil |
| 3 | Chopped little green onions | |
| 2 | tb | Corn starch |
| 4 | tb | Chopped water chestnut |
| 3 | Clove garlic, minced | |
| 1 1/2 | ts | Red chili sauce with garlic |
| 2 | ts | Spicy brown bean sauce |
| 3 | ts | Hosin sauce |
| 1 | ts | Grated orange peel |
| 1 | pk | Wonton skins |
INSTRUCTIONS
BASIC MIX EXTRA CONDIMENTS WRAPPER in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth. Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well. To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what. To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50
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