1/2 Lb. ground pork, turkey
1/2 cup waterchestnuts, canned - drained and minced
1 1/2 Tbls. minced green onions
4 oz. canned shrimp - drained and chopped
1 1/2 Tbls. minced ginger - fresh
1 1/2 tsp. sesame oil
1 egg white - lightly beaten
1 Tbls. soy sauce
salt, pepper
1 1/2 Tbls. cornstarch
48 won-ton wrappers
1 egg - beaten
For serving:
1 qt. chicken stock - lowfat okay
1 1/2 cups bok choy - sliced thin
1 cup fresh mushrooms - sliced
1 cup snap pea pods
water salt to taste
- Combine pork, waterchestnuts, green onion, shrimp, ginger, sesame
oil, egg white, salt, soy sauce, and pepper in a mixing bowl, using your
hands or a spoon.
- Add the cornstarch to mixture and stir to blend. The mixture should
be stiff.
- Place a scant teaspoonfull of the filling in the center of each wonton
skin.
- Fold one corner over the filling toward the opposite corner. Roll
the wonton up diagonally towards the corner you just folded in. Brush with
egg. Fold the two remaining corners into the middle. Place the finished
dumplings on a tray that has been lightly dusted with
cornstarch.
- Heat 3 qts. of water to boiling in a large pot. Add the wontons and
cover. Once the water is boiling again, cook for about 4 minutes or until
they rise to the surface. Remove with a long-handled strainer and drain.
Discard the water.
- Heat remaining ingredients to boiling. Add the cooked wontons and
serve.
Reprinted by permission from Martin Yan's Culinary Journey Through China
by Martin Yan, published by KQED Books.