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Recipe Name: Pork And Shrimp Dumplings Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 32

1/2 Pound(s) Ground pork, lean
1/4 Pound(s) Medium shrimp, peeled and
1/2 Cup(s) Waterchestnuts, canned
Finely chopped
1/4 Cup(s) Minced green onion
1/4 Cup(s) Low-salt chicken broth
1 Tablespoon(s) Cornstarch
1 Tablespoon(s) Dry Sherry
1/2 Teaspoon(s) Salt
1 1/2 Teaspoon(s) Minced ginger
32 Won-ton wrappers
Steamed Green Cabbage Leaves
Combine first 9 ingredients in a medium bowl; stir well, and set
aside.Working with 1 won ton wrapper at a time (cover the remaining
wrappersto keep them from drying out), spoon about 1 tablespoon pork
mixtureinto center of each wrapper. Moisten edges of dough with water,
andbring 2 opposite corners to center, pinching points to seal.
Bringremaining 2 corners to center, pinching points to seal. Pinch 4
edgestogether to seal. Place dumplings on a large baking sheet
sprinkledsprinkled with 2 teaspoons cornstarch, and cover loosely with
a towel tokeep from drying out. Line a bamboo steamer with steamed
cabbage leaves.Place dumplings 1/2 inch apart in steamer; cover with
steamer lid. Addwater to a large skillet to a depth of 1 inch; bring to
a boil. Placesteamer in skillet; steam dumplings for 10 minutes. Remove
dumplingsfrom steamer.Recipe by: Cooking LightPosted to EAT-LF Digest
by "Sherilyn" <> onOct 23, 1999, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 96
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 12.5mg
Sodium: 326.4mg
Potassium: 59.3mg
Carbohydrates: 15.2g
Fiber: <1g
Sugar: <1g
Protein: 5.2g

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