I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 30 Dumplings
Number Of Ingredients 12
Steps:
- Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
- Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
- Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
- Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
- Kind of give it a "waist".
- Steam in a bamboo steamer for about 5 to 6 minutes.
- May be frozen after steamed and cooled.
- To reheat I put them in a large skillet with some water or resteam.
- Some people boil these but I have never had much luck with that.
- I serve with several dipping sauces of varying heat.
Nutrition Facts : Calories 103.6, Fat 5.9, SaturatedFat 2, Cholesterol 35.6, Sodium 351.9, Carbohydrate 5.7, Fiber 0.3, Sugar 0.2, Protein 6.5
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