| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Garden2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Green scallion -; (to 2) |
| 2 |
|
Ginger root pieces; peeled |
| 3 |
sm |
Garlic cloves -; (to 4) |
| 2 |
tb |
Fresh cilantro |
| 10 |
|
Dried shitake mushrooms; stems removed |
| 1 |
c |
Bok choy; roots trimmed |
| 1 |
lb |
Pork loin; cut in cubes |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Rice wine |
| 6 |
|
Water chestnuts -; (to 8) |
| 5 |
tb |
Chopped carrots |
| 40 |
|
Circular dumpling; (wonton) wrappers |
INSTRUCTIONS
In a small-blade food processor, combine scallions, ginger root, cloves,
cilantro, and process until fine. Add mushrooms and bok choy and process
until chopped, not pureed. Add pork, sesame oil, soy sauce, and rice wine
and process. Do not process ingredients into a paste. Add water chestnuts
(rinsed and sliced) and pulse gently. Place 1 to 2 teaspoons of the pork
mixture in the center of each dumpling wrapper. Gather into a purse-like
bundle. Dip the top of each bundle into chopped carrots. Place the
dumplings in a steamer, coated with nonstick cooking spray. Steam for 25
minutes, then turn off the heat and allow the steam to subside before
lifting the lid and removing the dumplings. Sprinkle with more soy sauce
and serve.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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