Recipe - Hunan Dumplings

DIPPING SAUCE #1
4 teaspoon Soya sauce; (kikoman)
4 teaspoon Straw mushrooms; chopped
4 ounce Peanut butter
4 teaspoon Sugar
One half cup Vegetable oil
4 teaspoon Sesame oil

DIPPING SAUCE #2
One half cup Soya sauce; (kikoman)
2 teaspoon Grated ginger
2 Green onion; chopped
2 teaspoon Vegetable oil

DUMPLINGS
One half pound Ground pork
1 teaspoon Soya sauce
One half teaspoon Salt
One half teaspoon White pepper
One half teaspoon Sesame oil
36 Wonton skins

To prepare sauces: Mix all ingredients for each sauce in small bowls and
set aside. To prepare dumplings: Finely chop the ground pork. Combine
remaining ingredients, except wrappers and mix well. Put a small amount of
filling in the centre of each wonton skin; by folding into a triangle,
enclose the filling to make a balllike shape, sealing the wonton skins
with a little water. Leave one corner flap extended to form a tail and
bring the two bottom flats together and seal with water. Bring a large pot
of water to a boil. Put the dumplings, in batches, into the water and boil
them until they pop to the surface. Remove with slotted spoon and serve
with the dipping sauces. From the Lai Lai Resturant in Ottawa, Ontario,
Canada
Posted to recipeludigest Volume 01 Number 384 by "Diane Geary"
diane@keyway.net on Dec 19, 1997