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ground pork shrimp jicama carrot only egg cornstarch salt freshly ground black pepper wrappers egg whites chicken leeks salt ground white pepper sauce
Viewed: 51 - Published at: 3 years agoIngredients
- 1 pound ground pork
- 8 large shrimp, peeled, deveined, and minced
- 1/4 cup diced jicama or fresh water chestnuts
- 1 small carrot, minced
- 1/2 leek, white parts only, minced
- 1 large egg
- 1 1/2 teaspoons cornstarch
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- About 80 square wonton wrappers
- Egg whites for brushing the wrappers
- 12 cups homemade chicken stock
- 2 leeks, white parts only, thinly sliced
- 2 tablespoons salt
- 2 teaspoons ground white pepper
- Fish sauce (optional)
Method
- Place all the dumpling ingredients in a large bowl, and use clean hands to mix until well combined.
- To roll the dumplings like a nuns hat, place a wonton wrapper on a work surface or on your hand so one corner is facing you.
- Place 1 teaspoon of the filling on the lower corner.
- Fold the corner over the mixture and roll the filled part up and over a little past the center.
- Press on both sides of the filling to enclose it.
- Brush egg white over the side points and fold the points into the center, one side overlapping the other.
- Repeat.
- You should have about 80 dumplings.
- Place the stock in a large saucepan and add the leeks, salt, pepper, and fish sauce to taste, if using.
- Bring to a simmer and gently add 24 of the dumplings until cooked, about 2 minutes.
- Place 4 dumplings in each of 6 serving bowls and cover each with 2 cups of the broth.
- Freeze the remaining dumplings on cookie sheets until solid, then transfer to an airtight container, where theyll keep for a month.
