Wonton Cha Yun Tuns
Ingredients
1/2 pound ground chicken, or pork
1/4 pound raw shrimp, peeled, de-veined, finely chopped
1/2 C. cabbage, finely shredded and chopped
8 water chestnuts, finely chopped
2 green onions, finely chopped
1 Tbsp. light soy sauce
2 tsp. cornstarch
1 tsp. sesame oil and rice vinegar
1/4 tsp. hot oriental chili paste
1 pinch salt and white pepper
1 egg white
24 wonton wrappers
Cooking Instructions
In bowl, combine chicken, shrimp, cabbage, water chestnuts, green onions, soy sauce, cornstarch, sesame oil, vinegar, chili paste, salt, and pepper until well mixed. Stir in egg white until well blended. Chill for 10 minutes. Arrange wonton wrappers on work surface. Place spoonful of filling on each. Brush edges with bit of water. Fold dough over into triangle; pinch edges to seal. Press little pleats into the sealed edge for decoration. Place on nonstick baking sheet lightly dusted with cornstarch. Cover with dry kitchen towel. Lightly oil bottom of steamer basket with sesame oil. Arrange dumplings in basket, about 12 at a time. Place over boiling water. Steam for 4 minutes, or until shiny and filling is no longer pink.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)