INGREDIENTS

INSTRUCTIONS

Mince ginger, onions and water chestnuts by hand or in food processor: with
machine running, drop ingredients through feed tube, process until minced.
In a small bowl beat the egg white until foamy. Process the shrimp or pork
in the food processor, adding the egg white and pulsing about 10 times, or
until shrimp is finely chopped. Add cornstarch, soy sauce, salt, sugar and
chili oil. Pulse 34 times to mix. Set aside.
Line a baking sheet with wax paper and dust lightly with cornstarch. Set
aside.
Place a heaping teaspoon of the mixture in center of a wonton skin. Moisten
edge of the skin with the water and fold it in half. Pinch edges firmly
together to seal it. Moisten ends and pinch them together. Place on
prepared baking sheet and cover with a dry kitchen towel. Use up the
mixture. Dumplings may be refrigerated for up to an hour, or frozen for a
month. Do not thaw before cooking.
In a small skillet over moderately high heat, stir in the sesame seeds
until they turn a light golden color about 30 seconds. Set aside.
Bring 45 quarts lightly salted water to a boil. Add dumplings. After they
have floated to the surface (approximately 11/2 minutes) cook 30 seconds
more. Drain and transfer to a bowl. Pour scallion cilantro sauce over them
and toss until well coated. Slide onto a serving dish and garnish with
toasted sesame seeds.
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