**** No E ***** Karen Adler FNGP13B. Yield: About 10 doz.
1 x ca. 450 g
pork sausage ground
1 x ca. 450 g
Ground pork fresh
Water chestnuts; chop fine
light soy sauce
Salted turnips (choan choy) finely minced
Chinese parsley; chop fine
Green onion stalk; chop fine
Wonton skins or 1 recipe egg noodle dough*
*Recipe is included in this collection. Preparation: Mix all ingredients except wonton skins. Wrapping: Trim off 4 corners of wonton skins to form circles. Drop 1 tsp. Mixture onto middle of the skin, gather up skin sides, letting the dough pleat naturally. Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright. Steaming: Arrange dumplings in an 8 inch round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with water. Cover. Steam for 15-20 minutes. Serve hot with a sesame oil and soy sauce dip. (1 part sesame oil to 2 parts light soy sauce.) Do Ahead Notes: Steam dumplings. Cool and freeze. Reheat by s teaming again for 12-15 minutes. Comments: Insert toothpicks for easy serving. If you use a bamboo or aluminum steamer, place dumplings directly on the rack without the cake pan. Steam for the same amount of time. Since steamed d umplings can be made ahead and reheated in great quantities they make marvelous hors d'oeuvres for large cocktail parties. The two-tier aluminum steamer works particularly well.