Hunan dumplings

36 Servings

Ingredients

Quantity Ingredient
4 teaspoons Soya Sauce (Kikoman)
4 teaspoons Straw mushrooms, chopped
4 ounces Peanut butter
4 teaspoons Sugar
½ cup Vegetable oil
4 teaspoons Sesame oil
½ cup Soya sauce (Kikoman)
2 teaspoons Grated ginger
2 eaches Green onion, chopped
2 teaspoons Vegetable oil
½ pounds Ground pork
1 teaspoon Soya sauce (Kikoman)
½ teaspoon Salt
½ teaspoon White pepper
½ teaspoon Sesame oil
36 eaches Wonton Skins (1 Package)

Directions

DIPPING SAUCE #1

DIPPING SAUCE #2

DUMPLINGS

To prepare sauces: Mix all ingredients for each sauce in small bowls and set aside. To prepare dumplings: Finely chop the ground pork.

Combine remaining ingredients, except wrappers and mix well. Put a small amount of filling in the centre of each wonton skin; by folding into a triangle, enclose the filling to make a ball-like shape, sealing the wonton skins with a little water. Leave one corner flap extended to form a tail and bring the two bottom flats together and seal with water. Bring a large pot of water to a boil. Put the dumplings, in batches, into the water and boil them until they pop to the surface. Remove with slotted spoon and serve with the dipping sauces. From the Lai Lai Resturant in Ottawa, Ontario, Canada

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