| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Chinese |
|
30 |
Dumplings |
INGREDIENTS
| 30 |
|
Won Ton Skins |
| 1 |
lb |
Uncooked Shrimp, Shelled, Deveined & Minced |
| 1/2 |
c |
Carrot, Slivered |
| 1 |
|
Green Onion, Minced Fine |
| 8 |
|
Water Chestnuts, Minced Fine |
| 1 |
tb |
Light Soy Sauce |
| 1 |
|
Egg White, Lightly Beaten |
| 3 |
ts |
Cornstarch |
| 1 |
ts |
Dry Sherry |
| 1 |
ts |
Sesame Oil |
| 1/2 |
ts |
Fresh Ginger, Minced Fine |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper, Ground |
| 1/4 |
ts |
Sugar |
|
|
Cornstarch |
|
|
Soy Sauce |
|
|
Hot Chili Oil |
|
|
Vinegar |
|
|
Hot Chinese Mustard |
INSTRUCTIONS
Make a 3" round indentation on each won ton skin using a jar, beverage
glass or can. Use the indentations as a guide to cut the won ton skins into
circles (use scissors to actually cut the skins) - cut several skins at a
time, don't worry about ragged edges. Combine all the remaining MEASURED
ingredients in a large bowl. Blend thoroughly. Dust a length of waxed paper
with cornstarch. Moisten one won ton wrapper with water. Place 2 level
teaspoons of the filling in the center. Draw the edges of the won ton skin
up around the filling. Set the dumpling in the hollow between your thumb
and index finger. Gently squeeze the dumpling while while pressing on both
the top and bottom at the same time. Pleat the top edge to form a narrow
column with some filling showing at the top. Set the dumpling on the
cornstarch covered paper. Cover with a dry kitchen towel. Repeat with the
remaining dumplings. Bring water to a rapid boil in the steamer. Arrange
the dumplings on a layer of aluminum foil. Transfer to the steamer tray.
Cover. Steam until the shrimp has lost its raw color in the center (about 8
minutes). Serve immediately with the soy sauce, hot chili oil, vinegar and
hot Chinese mustard.
Posted to rec.food.recipes by Joel.Ehrlich@salata.com (Joel Ehrlich) on
1993, .
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