Steamed Open Dumplings

Recipe Ingredients

1		Wonton skins - (about 30-35 skins p
		Filling
3/4 lb	340g / 11oz	Ground pork
2 tablespoons	30ml	Smithfield ham - minced
1 tablespoon	15ml	Light soy sauce
2 teaspoons	10ml	Rice wine or dry sherry
1 1/2 tablespoons	22ml	Scallions - finely chopped
1 teaspoon	5ml	Ginger root - finely chopped
1 teaspoon	5ml	Sesame oil
1		Egg - beaten
1 teaspoon	5ml	Granulated sugar

Recipe Instructions

Combine the filling ingredients and mix them together well. Spoon a generous portion of filling onto each wonton skin. Bring up the sides and press them around the filling mixture.

Tap the dumpling on the bottom to make a flat base. The top should be wide open, exposing the meat filling. Set up a steamer or put a rack inside a wok or large deep pot.

Pour in about 2 inches of water and bring it to a boil. Put the dumplings on a plate and place this into the steamer or onto the rack. Cover the pot tightly, turn the heat to low and steam gently for about 20 minutes. (You may have to do this in several batches.)

Serve the dumplings hot with soy sauce to dip.

Source:
M & J Hair

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.