As was the case with the dumplings. I'm sure they aren't authentic Asian dumplings, but we enjoyed them. I do have to say that by themselves they were just OK, but with the dipping sauce; they were great! I think what I enjoyed the most was the fact that you could taste the shrimp, but it wasn't the dominant flavor. I would have added more ginger and green onion to the filling though. And I just recently realized that we had used egg roll wrappers, rather than wonton wrappers. I was wondering to myself (as we were making them) how they got 50 dumplings; when all we managed was 17, LOL. Now I know.
Steamed Pork and Shrimp Dumplings
Adapted from Taste of Home
1 pound boneless pork loin chops, cut up
1/2 pound uncooked medium shrimp, peeled and deveined
10 whole water chestnuts
2 tablespoons cornstarch
1 green onion, chopped
2 tablespoons rice vinegar
1 teaspoon minced fresh ginger root
1 tablespoon sesame oil
1 tablespoon sherry or chicken broth
1 tablespoon reduced-sodium soy sauce
1 package (12 ounces) wonton wrappers
12 romaine leaves
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons finely chopped green onion
1/2 teaspoon sesame oil
Place the first 10 ingredients in a food processor; cover and process
until finely chopped.
Place 2 teaspoons pork mixture in the center of a wonton wrapper.(Keep remaining wrappers covered with a damp paper towel until readyto use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal.Repeat.
Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12minutes or until a meat thermometer reads 160°. Discard lettuce. Repeat. Combine the sauce ingredients; serve with hot dumplings.
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