More dim sum from Wei-ling Louie. You will need a steamer for these.
Ingredients:
- 1 pkg round won ton skins
- 1 lb lean ground pork (better if finely chopped)
- 3 – 4 dried mushrooms, soaked and minced
- 1 green onion, minced
- 1/4 c water chestnuts, minced (5-6)
- 1/4 c bamboo shoots
- 2 stalks Napa cabbage, minced
- 1 tsp ginger root, minced
- 1 Tab sherry
- 3 Tab light Chinese soy sauce
- 1/2 tsp salt
- 1 1/2 Tab corn starch
- 1 egg, beaten
Directions:
- Combine all ingredients except the won ton skins and mix thoroughly.
- Place about 1 tablespoon of filling in the center of one won ton skin and gather the sides of the skin around the filling – sort of pleating.
- Squeeze the middle gently to make sure the skin fits firmly against the filling.
- Flatten the bottom slightly so that it stands upright.
- The open top can be decorated with a carrot flower.
- Steam in steamer for 25 minutes.
Serves: Probably make about 24 – 30.
Source: Wei-ling Louie