INGREDIENTS

INSTRUCTIONS

* Note: See the "Spicy Dipping Sauce" recipe which is included in this
collection.
Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger,
cornstarch, salt and pepper in a bowl and mix well to combine (hands work
well for this). Place a dumpling wrapper in the palm of one hand and cup it
loosely. Place a generous tablespoon of filling in the center of the
wrapper. With your free hand, gather the sides of the wrapper around the
filling, letting the wrapper pleat naturally. Squeeze the middle gently and
tap the dumpling to flatten the bottom so that it can stand upright. The
meat filling will show a little at the top. Make the remaining dumplings in
the same manner. Arrange filled dumplings about 1/4 inch apart in two
steamer trays that have been lined with wet cheesecloth. (At this point,
you can refrigerate dumplings, covered, for 2 to 3 hours.) When ready to
steam, fill a wok or lower part of a steamer with water so that it comes
within an inch of the steamer tray, and bring to a rolling boil. Stack the
steamer trays in the wok or steamer, cover tightly, and steam dumplings for
20 to 25 minutes over high heat, reversing the trays after 10 minutes. Use
a slotted spoon to transfer dumplings to a platter and serve with Spicy
Dipping Sauce. This recipe yields 30 dumplings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B13 broadcast 01-27-1998)
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
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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