Recipe - Pork And Shrimp Dumplings

One half pound Ground Pork; Lean
One fourth pound Medium Shrimp; Peeled And
Minced
One half cup Waterchestnuts; Canned,
Finely Chopped
One fourth cup Minced Green Onion
One fourth cup LowSalt Chicken Broth
1 tablespoon Cornstarch
1 tablespoon Dry Sherry
One half teaspoon Salt
1 One half teaspoon Minced Ginger
32 WonTon Wrappers
2 teaspoon Cornstarch
Steamed Green Cabbage Leaves

Combine first 9 ingredients in a medium bowl; stir well, and set aside.
Working with 1 won ton wrapper at a time (cover the remaining wrappers to
keep them from drying out), spoon about 1 tablespoon pork mixture into
center of each wrapper. Moisten edges of dough with water, and bring 2
opposite corners to center, pinching points to seal. Bring remaining 2
corners to center, pinching points to seal. Pinch 4 edges together to seal.
Place dumplings on a large baking sheet sprinkled sprinkled with 2
teaspoons cornstarch, and cover loosely with a towel to keep from drying
out. Line a bamboo steamer with steamed cabbage leaves. Place dumplings 1/2
inch apart in steamer; cover with steamer lid. Add water to a large skillet
to a depth of 1 inch; bring to a boil. Place steamer in skillet; steam
dumplings for 10 minutes. Remove dumplings from steamer.

Recipe by: Cooking Light

Posted to EATLF Digest by "Sherilyn" sherilyn70@columbus.rr.com on Oct
23, 1999, converted by MM_Buster v2.0l.