Pork and shrimp dumplings

32 servings

Ingredients

Quantity Ingredient
½ pounds Ground Pork; Lean
¼ pounds Medium Shrimp; Peeled And Minced
½ cup Waterchestnuts; Canned, Finely Chopped
¼ cup Minced Green Onion
¼ cup Low-Salt Chicken Broth
1 tablespoon Cornstarch
1 tablespoon Dry Sherry
½ teaspoon Salt
1½ teaspoon Minced Ginger
32 Won-Ton Wrappers
2 teaspoons Cornstarch
Steamed Green Cabbage Leaves

Directions

Combine first 9 ingredients in a medium bowl; stir well, and set aside.

Working with 1 won ton wrapper at a time (cover the remaining wrappers to keep them from drying out), spoon about 1 tablespoon pork mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.

Place dumplings on a large baking sheet sprinkled sprinkled with 2 teaspoons cornstarch, and cover loosely with a towel to keep from drying out. Line a bamboo steamer with steamed cabbage leaves. Place dumplings ½ inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet; steam dumplings for 10 minutes. Remove dumplings from steamer.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Oct 23, 1999, converted by MM_Buster v2.0l.

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