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Pork And Shrimp Dumplings

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Ingredients
  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)
  Cornstarch 1 Tablespoon
  Dry sherry 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Minced peeled ginger root 1 1⁄2 Teaspoon
  Wonton wrappers 32
  Cornstarch 2 Teaspoon
  Steamed green cabbage leaves 4
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 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.

Recipe Summary

Method: 
Steamed
Ingredient: 
Shrimp

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