STEAMED WONTON BUNDLES (DIM SUM DUMPLINGS)

Steamed Wonton Bundles (Dim Sum Dumplings) image

Provided by Galley Wench

Categories Chinese

Time 32m

Yield 24 dumplings

Number Of Ingredients 16

1/2 lb ground pork
1/2 lb shrimp, shelled and deveined
2 garlic cloves
1 green chili pepper, finely chopped, seeded and membrane removed (jalapeno)
2 shallots, finely chopped
1/4 cup water chestnut, finely chopped
1 tablespoon fresh ginger, grated
1 tablespoon low sodium soy sauce, plus some for dipping
1 teaspoon cornstarch
1 small egg, beaten
1 teaspoon sesame oil
1/2 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10 ounce) package wonton wrappers
1 head savoy cabbage, for lining the steamer (optional)

Steps:

Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.
Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine.
Season to taste with salt and pepper.
Arrange the wonton wrappers on a work surface.
Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
Stand the dumplings in the steamer in a single layer without letting them touch.
Set the bamboo steamer over the pot, then cover with the bamboo lid.
Steam for 10-12 minutes, or until the filling feels firm and is cooked through.
(Watch the water level adding more water as needed).
Serve in the steamer basket with dipping sauce.