MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Thai Dumplings (Kahnom Jeep)
Categories: Dumplings, Pork, Thai
     Yield: 4 Servings

MMMMM-------------------------DUMPLINGS------------------------------
     3 oz Flaked crabmeat
     6 oz Ground pork
     6 lg Shrimp; minced *
     1 tb Water
   1/4 ts Garlic salt
 1 1/2 tb Corn starch; up to 2 1/2 tb
     1    Egg
 1 1/2 tb Light soy sauce
     1 tb Peanut oil
   1/2 ts Pepper
     1 pk Wonton wrappers

MMMMM-----------------------DIPPING SAUCE----------------------------
     4 tb White wine vinegar
     2 tb Water; hot
     1 ts Sugar
     2 tb Dark soy sauce
     2 tb Ginger; thinly sliced

 * Since I rarely just have 6 large shrimp lying around, I buy a bag of
 small frozen "salad shrimp" and measure out what I need... no need to
 mince those, either!

 Place shrimp, crabmeat, and pork in mixing bowl. Blend in remaining
 ingredients except wonton wrappers and mix together until firm (add a
 little more corn starch if mixture is too wet).

 Hold a wonton wrapper in one hand. Place 1 tb filling in the center.
 Fold the corners in to meet in the middle, squeezing to close the
 top. Moisten fingers with water and gently seal (I noticed last night
 they look like small whole heads of garlic when done!).

 Place in a lightly oiled steamer basket. Steam (covered) over
 simmering water about 25 minutes. Serve with dipping sauce (below).

 Dipping Sauce:

 Blend all ingredients together. Let sit at least 30 minutes. Use as a
 dipping sauce for dumplings.

 Recipe FROM: <https://web.archive.org/web/20170327151742/
 http://recfoodcooking.org/sigs/Jill McQuown/
 Thai Dumplings (Kahnom Jeep).html>

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.