1 package wonton skins (about 30-35 skins per, pkg)
FILLING
3/4 lb ground pork
2 tbsp minced smithfield ham =or=- prosciu, tto
1 tbsp light soy sauce
2 tsp rice wine or dry sherry
1 1/2 tbsp finely chopped scallions
1 tsp finely chopped ginger root
1 tsp sesame oil
1 egg, beaten
1 tsp granulated sugar
A Recipe for
Steamed Open Dumplings
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
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This Recipe for Steamed Open Dumplings is one of thousands in the Recipes-to-go Bread Cookbook.
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
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Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
All happiness depends on a leisurely breakfast. |
| John Gunther |
This is a recipe for Steamed Open Dumplings from the recipe cookbook of Recipes-to-go (Bread)
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
He was a very valiant man who first adventured on eating oysters. |
| James I |
COMBINE THE FILLING ingredients and mix them together well. Spoon a
generous portion of filling onto each wonton skin. Bring up the sides
and press them around the filling mixture. Tap the dumpling on the
bottom to make a flat base. The top should be wide open, exposing the
meat filling. Set up a steamer or put a rack inside a wok or large
deep pot. Pour in about 2 inches of water and bring it to a boil. Put
the dumplings on a plate and place this into the steamer or onto the
rack. Cover the pot tightly, turn the heat to low and steam gently
for about 20 minutes. (You may have to do this in several batches.)
Serve the dumplings hot with soy sauce to dip.
Serves: 6
Steamed Open Dumplings Recipe brought to you by Recipes To-Go