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Steamed Dumplings


Thursday, January 01, 2004
Asian/Appetizers-Side Dish
Serves 10
1 lb ground pork
4 oz shelled shrimp
3 slices smoked bacon, chopped
1 tsp crushed Szechuan pepper
1 egg white
2 tsp sesame oil
1 inch fresh ginger, grated
2 tsp sea salt flakes
2 big garlic cloves, crushed
2 tsp cornstarch
4 scallions
Water chestnuts, finely sliced
1-2 pkgs wonton wrappers
soy sauce for serving
Put pork, shrimp, and bacon in food processor, blend to purée. Add Szechuan pepper, egg white, sesame oil, ginger, salt, garlic, and cornstarch. Finely chop white and green parts of scallion crosswise, put in mixing bowl, and add meat mixture and water chestnuts. Mix well. Cut wonton wrappers into rounds, then put one tablespoon filling in each. Use egg whites to seal edges.
Put in bamboo steamer over simmering water. Cover and steam for 7-10 minutes, refilling base with boiling water as necessary. Serve hot with sauce.
Nutrition Facts:
Robert & Ouida Merrifield, The Polo Grill
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