19
STEAMED GINGER PORK AND CHICKEN DUMPLINGS
Servings: 20 (3 wontons each)
Ingredients:
½ cup plus 2 Tbsp. low sodium soy sauce
1
⁄3 cup rice wine vinegar
5 Tbsp. dry sherry
½ tsp. sesame oil
2 Tbsp. grated fresh ginger
½ lb. ground chicken
½ lb. ground pork
1 can (8 oz.) water chestnuts, drained and finely chopped
½ cup finely chopped cilantro
½ cup minced green onions
1
⁄3 cup chopped toasted almonds
1 egg, slightly beaten
¼ tsp. ground pepper
60 wonton wrappers
Water
Nonstick oil spray
Directions:
To make dipping sauce, in small bowl, combine
½ cup soy sauce, rice vinegar,
2 Tbsp. sherry, sesame oil and 1 Tbsp. ginger; set aside.
In large bowl, combine chicken, pork, water chestnuts, cilantro, green onions,
almonds, egg and pepper; blend well. Stir in remaining 3 Tbsp. sherry and 1
Tbsp. ginger.
Place one tablespoon of filling in center of 1 wonton wrapper. Lightly moisten
edges of wrapper with pastry brush or finger dipped in water. Fold wrapper
in half to form a triangle and press edges to seal. Transfer to tray; cover and
keep moist or freeze. (Wontons can be frozen up to 2 weeks.) Repeat process
with remaining filling and wrappers making about 60 dumplings.
Add 4 cups cold tap water to rice cooking bowl and place bowl into cooker.
Lightly oil steamer basket. Arrange dumplings in basket about
½-inch apart.
Insert basket into rice cooker over rice cooking bowl.
Cover and plug appliance into electric outlet. Set kitchen timer for 6 minutes.
Cook until dumplings are translucent and filling is cooked through. Repeat
with remaining dumplings.
Serve with dipping sauce. If desired, garnish with toasted sesame seeds.
Each batch cooks in about 5 minutes.
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