Prep 20 mins
Cook 12 mins
Great appetizers! Special equipment needed is a steamer, preferably bambo!
- 1⁄2 lb ground pork
- 1⁄2 lb shrimp, shelled and deveined
- 2 garlic cloves
- 1 green chili pepper, finely chopped, seeded and membrane removed (jalapeno)
- 2 shallots, finely chopped
- 1⁄4 cup water chestnut, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon low sodium soy sauce, plus some for dipping
- 1 teaspoon cornstarch
- 1 small egg, beaten
- 1 teaspoon sesame oil
- 1⁄2 lemon, juiced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 (10 ounce) package wonton wrappers
- 1 head savoy cabbage, for lining the steamer (optional)
- Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.
- 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 on a work surface.
- Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
- 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.
- Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
- Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
- Stand the dumplings in the steamer in a single layer without letting them touch.
- Set the bamboo steamer over the pot, then cover with the bamboo lid.
- Steam for 10-12 minutes, or until the filling feels firm and is cooked through.
- (Watch the water level adding more water as needed).
- Serve in the steamer basket with dipping sauce.