Recipe by Joyful_F&C
This is an easier albeit much less sophisticated adaptation of Hey Jude's Har Gow recipe (#109191). I wanted something I could make up in the kitchen in our apartment in town, which is tiny and not well equipped. For steaming, I used a rice cooker with a steamer basket.
Top Review by Chabear01
Made for Fall 09 PAC exactly per the recipe. This is alot of work, but well worth it! I used my two tiered steamer and found that greasing the baskets was not helpful and the dumplings stuck to it, so shredded cabbabe and lined them with that, which worked wonderfully. The cabbage leaves left whole took up too much room in the baskets, though they might have worked better if I had steamed them first. Did I mention I quadrupled the recipe so I would have enough to serve 8? Next time I make these I think I will use a bit larger wonton wrappers as with arthritis it is harder to handle the mini's. For the dipping sauce I used recipe#136555 which I always use when making dumplings, egg rolls, or wontons. Thank you for a great recipe have added this to my International Cookbook and my Party Cookbook.
- 1⁄2 lb raw shrimp, shelled and chopped
- 1⁄2 cup cabbage, finely chopped
- 2 green onions, chopped
- 1 egg
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- salt and pepper
- wonton wrapper, small
Directions See How It's Made
- Boil some water to steam dumplings over.
- Combine first eight ingredients in a bowl and mix well.
- Prepare steamer -- line with lettuce or cabbage leaves or oil.
- Making one dumpling at a time:.
- Moisten wonton wrapper.
- Fill with 1 teaspoon of shrimp mixture.
- Wrap up by pulling corners up together and twisting a little.
- Place in steamer basket separate from other dumplings.
- When basket is filled, steam dumplings for 10 minutes.
- Enjoy with a bit of soy sauce or your favourite dipping sauce.