©2006 Globalavida LLC
Ingredients:
½ cup plum sauce (see recipe below)
2 large dried Chinese mushrooms
1/2 pound ground chuck
Oil for deep-frying
1/4 pound uncooked shrimp - minced
¼ cup water chestnuts - minced
3 scallions - minced
2 Tablespoon soy sauce
1 Tablespoon rice wine or dry sherry
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sesame seed oil
2 teaspoon cornstarch - dissolved in ¼ cup reserved mushroom juice
30 wonton wrappers, 3'' by 3''
To make filling:
Soak mushrooms in hot water for 20 minutes. Remove mushrooms and reserve ¼ cup of the juice for later use. Remove and discard stems, then mince the caps. Place mushrooms, beef, shrimp, water chestnuts, scallions, soy sauce, rice wine, salt, sugar, sesame seed oil, and dissolved cornstarch in a bowl and mix well.
To fill wrappers:
Cover wonton wrappers with damp cloth to keep moist while working. Place 1 teaspoon of filling in the center of each wrapper. If needed, water can be rubbed around the edges of the wrapper before folding. This will help seal it. Fold edges together to form a triangle pouch. Pinch the wrapper edges to seal. Place dumpling on damp cloth, to prevent sticking, until ready for frying.
Place 4 inches of peanut oil in a wok and set over high heat. A deep fryer may also be used. When temperature of oil reaches 375° F place a few dumplings in oil and cook until golden brown. Cooking too many at once will cause dumplings to stick together and may cause the oil temperature to drop significantly.
Serve with plum sauce.
Ingredients:
2 pound canned purple plums - drained reserve 3/4 cup juice
½ cup apricot preserves
1 tablespoon garlic - minced
2 teaspoons fresh ginger - grated
1 tablespoons red wine vinegar
1 teaspoon brown sugar
½ teaspoon soy sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 pinch cayenne pepper
Remove and discard the pits and skins from the plums. Place plums in a food processor and beat until smooth. Place the puree in a small heavy saucepan and add the remaining ingredients. Add enough of the reserved plum juice to make the mixture the consistency of applesauce. Place saucepan over high heat and bring the mixture to boil. Reduce heat then let simmer for 15 minutes, stirring often. Remove the garlic.
If silky smooth sauce is desired, strain. Serve at room temp.