Water Dumplings

Name: Water Dumplings
Ingredients: 1 lb pork (ground); 1/4 lb shrimp (deveined & diced); 1/3 cup bamboo shoot (finely chopped); 1/3 cup water chestnut (finely chopped); 3 medium scallions (finely chopped); 2 tablespoons olive oil; 2 tablespoons cilantro (finely chopped); 2 teaspoons salt; 3 teaspoons sugar; 1 teaspoon sesame oil; 1 pinch white pepper; 2 tablespoons tapioca flour; 1 medium egg (beaten); 70 medium egg roll wraps

14 ingredients

1 steps

Ingredients

1 lb pork (ground)
1/4 lb shrimp (deveined & diced)
1/3 cup bamboo shoot (finely chopped)
1/3 cup water chestnut (finely chopped)
3 medium scallions (finely chopped)
2 tablespoons olive oil
2 tablespoons cilantro (finely chopped)
2 teaspoons salt
3 teaspoons sugar
1 teaspoon sesame oil
1 pinch white pepper
2 tablespoons tapioca flour
1 medium egg (beaten)
70 medium egg roll wraps

Directions

1

Combine all ingredients except egg and egg roll skins in electric mixer. Blend evenly. Refrigerate for 4 hours. Cut egg rolls into a circle shape. Place 2 teaspoons of filling in the center of the skin. Brush egg around the outside edge of the skin. Fold into half-moon shape and press together tightly. Cook dumplings in 3 quarts boiling water for 7 minutes. Serve.