Pork-And-Shrimp Dumplings

Name: Pork-And-Shrimp Dumplings
Ingredients: 1/2 pound lean ground pork; 1/4 pound medium shrimp, peeled and minced; 1/2 cup finely chopped canned water chestnuts; 1/4 cup minced green onions; 1/4 cup low-salt chicken broth; 1 tablespoon cornstarch; 1 tablespoon dry sherry; 1/2 teaspoon salt; 1 1/2 teaspoons minced peeled gingerroot; 32 won ton wrappers; 2 teaspoons cornstarch; Steamed green cabbage leaves

12 ingredients

3 steps

Ingredients

1/2 pound lean ground pork
1/4 pound medium shrimp, peeled and minced
1/2 cup finely chopped canned water chestnuts
1/4 cup minced green onions
1/4 cup low-salt chicken broth
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon salt
1 1/2 teaspoons minced peeled gingerroot
32 won ton wrappers
2 teaspoons cornstarch
Steamed green cabbage leaves

Directions

1

Combine first 9 ingredients in a medium bowl; stir well, and set aside.
2

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.
3

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 to a boil. Place steamer in skillet; steam dumplings for 10 minutes. Remove dumplings from steamer.