| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Oriental |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Wonton skins (about 30-35 skins per pkg) |
| 3/4 |
lb |
Ground pork |
| 2 |
tb |
Minced Smithfield ham =OR=- Prosciutto |
| 1 |
tb |
Light soy sauce |
| 2 |
ts |
Rice wine or dry sherry |
| 1 1/2 |
tb |
Finely chopped scallions |
| 1 |
ts |
Finely chopped ginger root |
| 1 |
ts |
Sesame oil |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Granulated sugar |
INSTRUCTIONS
FILLING
COMBINE THE FILLING ingredients and mix them together well. Spoon a
generous portion of filling onto each wonton skin. Bring up the sides and
press them around the filling mixture. Tap the dumpling on the bottom to
make a flat base. The top should be wide open, exposing the meat filling.
Set up a steamer or put a rack inside a wok or large deep pot. Pour in
about 2 inches of water and bring it to a boil. Put the dumplings on a
plate and place this into the steamer or onto the rack. Cover the pot
tightly, turn the heat to low and steam gently for about 20 minutes. (You
may have to do this in several batches.) Serve the dumplings hot with soy
sauce to dip.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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