Photo courtesy PDPhoto.org
These dumplings can be added to the soup stock (posted) or enjoyed on there own with the dipping sauce posted below.
- 2 ounce lean ground pork
- 2 ounce medium shrimp – peeled, deveined, and coarsely chopped
- 1/8 green onions, finely chopped
- 1 egg
- 1/4 teaspoon soy sauce
- ¼ teaspoon sesame oil
- 1/8 teaspoon salt
- 8 square wonton wrappers
- Place pork, shrimp, green onion, egg, soy sauce, salt, and together in a food processor. Mix thoroughly until all ingredients are completely incorporated.
- Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
- Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse’s hat.
- Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
Steam in a vegetable or bamboo steamer (with chicken broth instead of water) until wonton wrapper is cooked and internal temperature is 165 degrees.
Mix the above ingredients and stir until sugar is dissolved. Allow flavors to blend for about 30 minutes.