| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Fresh ground pork |
| 2 |
oz |
Shrimp; minced |
| 2 |
|
Scallions; finely chopped |
| 1 1/2 |
ts |
Garlic; minced |
| 3 |
|
Fresh water chestnuts; peeled, washed, |
|
|
; dried, and finely |
|
|
; diced |
| 6 |
md |
Shiitake mushrooms; diced and sauteed |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1/2 |
ts |
Ginger; finely chopped |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
ts |
Soy sauce |
| 2 |
ts |
Sesame oil |
|
|
White pepper to taste |
| 24 |
|
Wonton skins |
| 1 |
c |
Water |
INSTRUCTIONS
Mix all ingredients, except wonton skins and water.
Pour the water into a small bowl. Wet the edges of the wonton with your
finger, dipped in water. Place a tablespoon of mixture in the center of the
wonton. Fold two corners together, enclosing the mixture, to form a
triangle. Seal by pinching the wonton together (water helps it to seal).
Once assembled, steam in a bamboo steamer for 8 to 10 minutes.
Yield: 24 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9450 - ROBERT WONG
Converted by MM_Buster v2.0l.
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