Recipe by CHILI SPICE
These little steamed dumplings would be great served as a first course with a spicy dip. It's worth making a large batch and keeping a few in the freezer to thaw and cook as you need them.
Top Review by Sydney Mike
Made a double batch of these for a neighborhood get-together & these little buggers were gone in no time! Almost cut the chili pepper to 1/2, but then didn't! Great recipe, as is, & thanks for sharing! [Made & reviewed as a kidnapped recipe tag in the Aus/NZ Recipe Swap #20]
- 4 1⁄2 ounces ground pork
- 1 tablespoon dried shrimp, finely chopped
- 1 green chili pepper, finely chopped
- 2 shallots, finely chopped
- 1 teaspoon cornstarch
- 1 small egg, beaten
- 2 teaspoons dark soy sauce
- 2 teaspoons rice wine
- 12 wonton wrappers
- 1 teaspoon sesame oil
- salt and pepper (to taste)
Directions See How It's Made
- Mix together the pork, shrimp, chili, and shallots. Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine. Season to taste with salt and pepper.
- Arrange the wonton wrappers flat on a work surface and place about 1 tablespoon of the pork mixture on to the center of each.
- Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
- Bring water to a boil and brush the inside of the top part with sesame oil. Arrange the wontons in the top, over and steam for 15-20 minutes .
- Serve hot with a spicy dip.
- ***Tip-- Make sure that the water in the base of the steamer is not allowed to stop boiling, or the dumplings will be undercooked and soggy. Also keep an eye on it so it doesn't boil dry--refill with extra boiling water in necessary. ***.