Steamed Dumplings
1 pound ground chicken or pork
1/4 pound cooked and shelled shrimp
1/4 pound smoked ham or spicy sausage
1/4 teaspoon chopped ginger
3 cloves garlic, peeled
1 egg white
2 teaspoons toasted sesame seed oil
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
2 teaspoons cornstarch
2-3 green onions
5-6 water chestnuts, sliced
2 pkg. round wonton wrappers
dipping sauces for serving, such as soy sauce or Tamari
In food processor with steel chopping blade in place, process pork,
shrimp, ham, ginger and garlic to nearly a paste. With motor running,
add egg white, sesame oil, sea salt, pepper, and cornstarch. Finely chop
onions and water chestnuts and blend with pork mixture in a bowl. Using
a small spreader or spatula, put 1 tablespoon filling in the center of
each. Smooth the mixture almost to the edges. Cup the wonton in the palm
of your hand. Gather up your hand, pushing down with the spreader and
you will have an open topped pleated purse shaped wonton. Drop it gently
onto a floured surface to flatten the bottom and settle the filling.
Repeat till all are done. Set on several racks of a steamer, lined with
parchment paper. Put the steamer in a wok with simmering water at least
1 inch below the base of the steamer. Cover and steam for 7-10 minutes,
refilling the base with boiling water as necessary. Serve hot with
simple sauces.
Appetizers Chinese Main Dishes |
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