| 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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