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1 lb. raw shrimp 8 oz fresh or canned crabmeat 9 oz minced pork 2 tsp. water chestnuts 2 Tbsp. bamboo shoots 4 scallions, finely chopped 1 in piece of fresh ginger root 1 Tbsp. light soy sauce, plus extra for dipping 1 Tbsp. rice wine or dry sherry 1 egg white 1 package of won ton skins 1 oz frozen peas, thawed |
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Peel and devein the shrimp.
Mix the crabmeat, pork, water chestnuts, bamboo shoots and scallions together. Peel and grate the fresh ginger. Add the ginger, soy sauce, rice wine or dry sherry and egg white until the mixture becomes a thick paste. Spoon 1 teaspoon. of the mixture onto each won ton skin, gather up the sides and press gently with your fingertips to form a pouch. Place a pea on the top of each dumpling and wrap in small pieces of wax paper. Steam for 20 minutes.
Serve with soy sauce for dipping.
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