30 Water dumpling (shui jiao)
-skins or wonton wrappers
4 oz Shrimp
1 sm Onion; minced
1 cl Garlic; minced
2 ts Oil
4 oz Can water chestnuts; drained,
-minced
2 ts Soy sauce
Salt and pepper
2 Egg whites
1 tb Corn starch
1 Egg; beaten
6 Scallions; sliced thin
-lengthwise
4 Bok choy leaves
M's note:lose or halve the water chestnuts, substituting more
shrimp or a more interesting vegetable. Also add just a smidge of
minced pork fat (loin fat by preference because of its texture)
into the filling mixture.
Put wrappers on work surface, covered with a damp towel.
Peel and mince shrimp.
Wilt onion and garlic in oil. Add shrimp, water chestnuts, soy.
Season. Mix in egg whites and corn starch. Add more starch if
necessary. Place 1 heaped ts of filling on each wrapper. Fold into
a crescent and brush with egg wash. Pinch edges together or fold
into "beggar's purses," tying with scallion lengths. Place on
leaf-lined steamer and steam covered for 15 minutes or until
wrappers are tender.
