Ingredients

1 3/8 pounds liquid or frozen whole egg
OR
12 large California Fresh Eggs
6 ounces water chestnuts — canned, minced
1 cup green onions — minced
2 teaspoons salt
2 slices ginger — finely chopped
1

Cooking Instructions

DIRECTIONS FOR FILLING: Scramble eggs with water chestnuts, onions, salt and ginger.

Place 1 teaspoon filling in each wrapper. Pleat edges. Seal with additional egg product. Refrigerate.

Fry in pot in 1 tablespoon oil until bottoms are brown and they stick slightly.

Add 1/4 cup water to pot and cover. Steam 2 minutes.

Serve with dipping sauce.

DIRECTIONS FOR DIPPING SAUCE: Combine all ingredients.

"Blessed are those who hunger and thirst for righteousness, for they shall be satisfied." (Matthew 5:6)