| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Chinese | Chinese, Dumplings, Posted to r | 36 | Servings |
INGREDIENTS
| 4 | ts | Soya sauce; (kikoman) |
| 4 | ts | Straw mushrooms; chopped |
| 4 | oz | Peanut butter |
| 4 | ts | Sugar |
| 1/2 | c | Vegetable oil |
| 4 | ts | Sesame oil |
| 1/2 | c | Soya sauce; (kikoman) |
| 2 | ts | Grated ginger |
| 2 | Green onion; chopped | |
| 2 | ts | Vegetable oil |
| 1/2 | lb | Ground pork |
| 1 | ts | Soya sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | White pepper |
| 1/2 | ts | Sesame oil |
| 36 | Wonton skins |
INSTRUCTIONS
DIPPING SAUCE #1 DIPPING SAUCE #2 DUMPLINGS To prepare sauces: Mix all ingredients for each sauce in small bowls and set aside. To prepare dumplings: Finely chop the ground pork. Combine remaining ingredients, except wrappers and mix well. Put a small amount of filling in the centre of each wonton skin; by folding into a triangle, enclose the filling to make a ball-like shape, sealing the wonton skins with a little water. Leave one corner flap extended to form a tail and bring the two bottom flats together and seal with water. Bring a large pot of water to a boil. Put the dumplings, in batches, into the water and boil them until they pop to the surface. Remove with slotted spoon and serve with the dipping sauces. From the Lai Lai Resturant in Ottawa, Ontario, Canada Posted to recipelu-digest Volume 01 Number 384 by "Diane Geary" <diane@keyway.net> on Dec 19, 1997
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