- 1/2 pound ground pork
- 1/2 cup waterchestnuts, canned -- drained and minced
- 1 1/2 Tablespoons minced green onions
- 4 ounces canned shrimp -- drained and chopped
- 1 1/2 Tablespoons minced ginger -- fresh
- 1 1/2 teaspoons sesame oil
- 1 eas egg white -- lightly beaten
- 1 Tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 Tablespoons cornstarch
- 48 each won-ton wrappers
- 3 quarts water
- 1 quart chicken stock -- lowfat okay
- 1 1/2 cups bok choy -- sliced thin
- 1/4 cup waterchestnuts, canned -- julienned
- 1 cup fresh mushrooms -- sliced
- 1 teaspoon soy sauce
- 1 teaspoon salt
-Combine pork, waterchestnuts, green onion, shrimp, ginger, sesame oil, egg white, salt, soy sauce, and pepper in a mixing bowl, using your hands or a spoon.
-Add the cornstarch to mixture and stir to blend. The mixture should be stiff.
-Place a scant teaspoonful of the filling in the center of each wonton skin.
-Gather the edges of the skin together around the filling and squeeze to form a "waist". Squeeze the "waist" and the ends shut to enclose the filling. (The finished dumpling should look like a drawstring purse.) Use a drop of water to help seal the wonton. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.
-Heat 3 qts. of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water.
-Heat remaining ingredients to boiling. Add the cooked wontons and serve.
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Submitted By: Marlen