Prep 30 mins
Cook 20 mins
this is another dumpling recipe and makes a great appetizer.
- 8 dried shiitake mushrooms
- 8 ounces scallops, minced
- 6 ounces ground pork
- 1 teaspoon minced chives
- 1⁄4 cup minced carrot
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 2 teaspoons soy sauce
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon pepper
- 28 round, shanghai style wonton wrappers
- cabbage leaves or lettuce leaf
- soak mushrooms in warm water for 30 minutes, or until soft.
- remove and discard stems, squeeze out excess moisture, and mince the tops.
- combine with the next 9 ingredients (this can also be done in a processor).
- Put the won ton wrappers on a work surface and lightly cover with a damp towel.
- Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
- Put one wrapper over the hole and put 1 tablespoon filling in the center of the wrapper.
- Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
- Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
- Put the dumpling upright on a plate.
- Continue filling the rest of the wrappers.
- Line a 12-inch bamboo steamer with cabbage or lettuce leaves, or use a cheesecloth.
- Place half the dumplings on the leaves, 1/2-inch apart.
- Cover the steamer with its lid.
- Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
- Carefully put the steamer in the wok, and steam on high heat 10-15 minutes or until the pork is no longer pink and just cooked.
- Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
- Carefully remove the steamer from the wok.
- The dumplings should be served immediately.
- Continue steaming the remaining dumplings, replenishing the wok with more boiling water.