Mark's Thanksgiving Day Chinese Dumplings
Ingredients:
1 package of wonton skins
3 cups chicken broth
1 tbl flour
4 tsp peanut oil
Plus, mix all of the following well in a bowl:
1 lb ground pork
3 small shrimp, chopped fine (optional)
2 tbl soy sauce
1 tbl dry sherry
1/2 tsp sugar
3 green onions, chopped fine
2 cloves garlic, grated
6 whole water chestnuts, chopped fine
1 tsp sesame oil
few drops chinese hot oil
1 tbl cornstarch
1 egg
Add more cornstarch if any liquid remains.
In a small cup mix the flour with a bit of water to make a thin paste.
Place a wonton wrapper on a cheap dumpling press. Brush edges lightly with water/flour paste. Place one tsp of filling onto the center and fold dumpling press. Put dumpling aside on wax paper and continue filling the rest of the wrappers.
Heat a silverstone pan on medium and add 1 tsp peanut oil. Place a dozen dumplings in the pan and lightly brown on one side only. Add 3/4 cup chicken broth, turn heat up to medium-high and cover. Remove dumplings when all the broth is absorbed. Wipe pan and repeat one dozen at a time.
To reheat before serving use a bamboo steamer and steam for just a minute or two. Do not reheat in a microwave or oven or you will ruin Thanksgiving for everyone.
Dipping Sauce. Mix the following:
1/4 cup soy sauce diluted with 1/4 cup water
green onion, chopped fine
ginger root, sliced into thin strips.
hot oil to taste