Steamed open dumplings

6 servings

Ingredients

Quantity Ingredient
1 pack Wonton skins -- (about 30-35
Skins
¾ pounds Ground pork
2 tablespoons Minced Smithfield ham --
=OR=- Prosciutto
1 tablespoon Light soy sauce
2 teaspoons Rice wine or dry sherry
1½ tablespoon Finely chopped scallions
1 teaspoon Finely chopped ginger root
1 teaspoon Sesame oil
1 Egg -- beaten
1 teaspoon Granulated sugar

Directions

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 KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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