Steamed pork and shrimp dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh ground pork |
| 2 | ounces | Shrimp, minced |
| 2 | Scallions, finely chopped | |
| 1½ | teaspoon | Garlic, minced |
| 3 | Fresh water chestnuts, | |
| Peeled, washed, dried, and | ||
| Finely diced | ||
| 6 | mediums | Shiitake mushrooms, diced |
| And sauteed | ||
| ¼ | cup | Fresh cilantro, chopped |
| ½ | teaspoon | Ginger, finely chopped |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Soy sauce |
| 2 | teaspoons | Sesame oil |
| White pepper to taste | ||
| 24 | Wonton skins | |
| 1 | cup | Water |
Directions
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
CHEF DU JOUR ROBERT WONG SHOW #DJ9450
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