- 1/2 pound pork sausages
- 1/2 cup canned water chestnuts drained and minced
- 1 1/2 tablespoons minced green onions
- 4-ounce can tiny shrimp drained, chopped
- 1 1/2 tablespoons minced fresh ginger
- 1 1/2 teaspoons sesame oil
- 1 egg white lightly beaten
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon white peppers
- 1 1/2 tablespoons cornstarch
- 12-ounce package wonton wrappers
- 1 egg beaten
- 3 quarts water for boiling
- 1 quart chicken stock low-fat okay
- 1 1/2 cups sliced napa cabbage
- 1/4 cup canned water chestnuts
- 1 cup sliced mushrooms
- 1 cup snap pea pods
- 1 teaspoon soy sauce
- 1 teaspoon salt
Adapted from tamaraleighauthor.wordpress.com
1. Using your hands or a spoon, combine pork, water chestnuts, green onion, shrimp, ginger, sesame oil, egg white, salt, soy sauce, and pepper.
2. Add the cornstarch to mixture and stir to blend.
3. Place a scant teaspoonful of the filling in the center of each wonton skin.
4. Fold one corner over the filling toward the opposite corner. Roll the wonton up diagonally towards the corner you just folded in. Brush with egg. Fold the two remaining corners into the middle. Place the finished dumplings on a tray that has been lightly dusted with cornstarch.
5. Heat 3 qts. Of water to boiling in a large pot. Add wontons and cover. Once the water is boiling again, cook for about 5 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water
6. Heat remaining ingredients to oiling; add the cooked won-tons, and serve.