| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Asian | Emlive03 | 16 | servings |
INGREDIENTS
| 1/2 | lb | Ground pork |
| 1 | tb | Chopped garlic |
| 2 | tb | Chopped green onions; green part only |
| Drizzle of sesame oil | ||
| Drizzle of soy sauce | ||
| 1/4 | c | Heavy cream |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 16 | Wonton wrappers | |
| Napa cabbage leaves to line the bamboo | ||
| Steamer | ||
| Soy Sauce; to taste | ||
| Asian Chili Oil; to taste |
INSTRUCTIONS
In a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper. Remove the mixture from the processor and set aside. Using a round biscuit cutter, cut the wonton skins into 2 1/2-inch circles. Place 2 tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggar's purse. Repeat the process for the other dumplings. Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumplings with the soy sauce, and chili oil. This recipe yields 16 dumplings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B31 broadcast 06-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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