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steamed Pork Wonton dumplings
1 lb. ground pork
1 (5 oz) can water chestnuts, strained and finely chopped
½ cup scallions, finely chopped
1 Tablespoon minced garlic
1 Tablespoon jarred minced ginger
1 Tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix
2 Tablespoons oyster sauce
1 (16 oz) pack wonton wrappers
Napa cabbage
In large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesa-
me oil, egg, sesame dressing mix, and oyster sauce. Fill center of each
wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and
twist to secure sides. Brush the edges of the wontons with water to
help seal. Fill water reservoir to MAX. Insert Drip Tray, place Steamer
Basket on top. Arrange cabbage leaves on the bottom of Steamer
Basket. Place dumplings about 1-inch apart and steam until the filling is
cooked through, about 20 minutes.
Makes about 30 dumplings
25
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