| 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
A Message from our Provider:
“Jesus: Gateway to the supernatural”