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STEAMED GINGER PORK AND CHICKEN DUMPLINGS
Servings: 20 (3 wontons each)
Ingredients:
½ cup plus 2 Tbsp. low sodium soy sauce
⁄
1
cup rice wine vinegar
3
5 Tbsp. dry sherry
½ tsp. sesame oil
2 Tbsp. grated fresh ginger
½ lb. ground chicken
½ lb. ground pork
1 can (8 oz.) water chestnuts, drained and finely chopped
½ cup finely chopped cilantro
½ cup minced green onions
⁄
1
cup chopped toasted almonds
3
1 egg, slightly beaten
¼ tsp. ground pepper
60 wonton wrappers
Water
Nonstick oil spray
Directions:
To make dipping sauce, in small bowl, combine
2 Tbsp. sherry, sesame oil and 1 Tbsp. ginger; set aside.
In large bowl, combine chicken, pork, water chestnuts, cilantro, green onions,
almonds, egg and pepper; blend well. Stir in remaining 3 Tbsp. sherry and 1
Tbsp. ginger.
Place one tablespoon of filling in center of 1 wonton wrapper. Lightly moisten
edges of wrapper with pastry brush or finger dipped in water. Fold wrapper
in half to form a triangle and press edges to seal. Transfer to tray; cover and
keep moist or freeze. (Wontons can be frozen up to 2 weeks.) Repeat process
with remaining filling and wrappers making about 60 dumplings.
Add 4 cups cold tap water to rice cooking bowl and place bowl into cooker.
Lightly oil steamer basket. Arrange dumplings in basket about
Insert basket into rice cooker over rice cooking bowl.
Cover and plug appliance into electric outlet. Set kitchen timer for 6 minutes.
Cook until dumplings are translucent and filling is cooked through. Repeat
with remaining dumplings.
Serve with dipping sauce. If desired, garnish with toasted sesame seeds.
Each batch cooks in about 5 minutes.
½
cup soy sauce, rice vinegar,
19
½
-inch apart.
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