| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Appetizers, Chinese | 32 | servings |
INGREDIENTS
| 1/2 | lb | Ground Pork; Lean |
| 1/4 | lb | Medium Shrimp; Peeled And Minced |
| 1/2 | c | Waterchestnuts; Canned, Finely Chopped |
| 1/4 | c | Minced Green Onion |
| 1/4 | c | Low-Salt Chicken Broth |
| 1 | tb | Cornstarch |
| 1 | tb | Dry Sherry |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Minced Ginger |
| 32 | Won-Ton Wrappers | |
| 2 | ts | Cornstarch |
| Steamed Green Cabbage Leaves |
INSTRUCTIONS
Combine first 9 ingredients in a medium bowl; stir well, and set aside. Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep them from drying out), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place dumplings on a large baking sheet sprinkled sprinkled with 2 teaspoons cornstarch, and cover loosely with a towel to keep from drying out. Line a bamboo steamer with steamed cabbage leaves. Place dumplings 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet; steam dumplings for 10 minutes. Remove dumplings from steamer. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct 23, 1999, converted by MM_Buster v2.0l.
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