---------- Recipe via Meal-Master (tm) v8.02

     Title: STEAMED OPEN DUMPLINGS
Categories: Oriental
     Yield: 6 servings

     1 pk Wonton skins
          -(about 30-35 skins per pkg)

--------------------------FILLING--------------------------
   3/4 lb Ground pork
     2 tb Minced Smithfield ham
          -=OR=- Prosciutto
     1 tb Light soy sauce
     2 ts Rice wine or dry sherry
 1 1/2 tb Finely chopped scallions
     1 ts Finely chopped ginger root
     1 ts Sesame oil
     1    Egg; beaten
     1 ts Granulated sugar

 COMBINE THE FILLING ingredients and mix them together
 well. Spoon a generous portion of filling onto each
 wonton skin. Bring up the sides and press them around
 the filling mixture. Tap the dumpling on the bottom to
 make a flat base. The top should be wide open,
 exposing the meat filling. Set up a steamer or put a
 rack inside a wok or large deep pot. Pour in about 2
 inches of water and bring it to a boil. Put the
 dumplings on a plate and place this into the steamer
 or onto the rack. Cover the pot tightly, turn the heat
 to low and steam gently for about 20 minutes. (You may
 have to do this in several batches.) Serve the
 dumplings hot with soy sauce to dip.

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