Pork And Shrimp Dumplings
|Lean ground pork||1⁄2 Pound|
|Medium shrimp||1⁄4 Pound, peeled and minced|
|Chopped canned water chestnuts||1⁄2 Cup (8 tbs)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Low salt chicken broth||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Minced peeled ginger root||1 1⁄2 Teaspoon|
|Steamed green cabbage leaves||4|
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 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 1/2 inch apart in steamer; cover with steamer lid.
Add water to a large skillet to a depth of 1 inch; bring water to a boil.
Place steamer in skillet; steam dumplings for 10 minutes.