Recipe by Chef Patience
When I checked under Chinese recipes, there wasn't a single recipe listed, so I thought I should share one of the better sounding ones I have collected. The original came from the Ultimate Chinese cookbook.
Top Review by Husker Fan
These were good. I used the ginger as suggested by someone else. I think it added more flavor to the mixture. Next time I think I am going to add more filler, for me it needed more filler with the meat. BUT that is a personal opinion. Will be making again!! Thanks for sharing.
- 14 ounces ground pork, precooked
- 2 chopped green onions
- 1 (1 3/4 ounce) can bamboo shoots, drained,rinsed,and chopped
- 1 tablespoon light soy sauce
- 1 tablespoon sherry wine
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 egg white, lightly beaten
- 4 1⁄2 teaspoons cornstarch
- 24 wonton skins
Directions See How It's Made
- Combine pork, onions, bamboo shoots, soy sauce, sherry, oil, sugar, and egg white in a large bowl.
- Add cornstarch to bowl, mixing until incorporated.
- Working with 1 wonton at a time, place 1 tsp of mixture in center of each wanton skin and lightly brush edges with water.
- Pinch edges of skins together.
- Place wantons inside steamer lined with a thin, damp towel.
- Cover and steam for 5 to 7 minute.
- Garnish with green onions and serve with soy sauce.