INGREDIENTS:
Combine all ingredients except egg white and spoon into won ton skins (about 1 teaspoon per wrapper). Fold on line to form triangles. Seal corners and edges with egg white. Bring outside corners up to meet and seal again with egg white.
Boil for about 5 to 10 minutes. Dumplings will float, then sink and then usually float again. Do not undercook, as pork will not be done; do not overcook or dumplings will be too soft.
As an alternative, heat wok with oil. Add dumplings and fry until golden.
These authentic Chinese morsels (pronounced ""jouzit"") are also known as potstickers. Have flavored soy sauces, sweet and sour sauce and hot mustard available for dripping. The boiled variety are also great in soup.
YIELDS: 50 - 60
- 1/2 pound ground pork
- 8 ounces cooked spinach
- 5 scallions, chopped
- 2-3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2-3 tablespoons freshly chopped garlic
- 1-1/2 tablespoons grated fresh ginger
- 1-1/2 teaspoons salt
- 1 egg white
- 1 package won ton skins (4- by 4-inch squares)
Combine all ingredients except egg white and spoon into won ton skins (about 1 teaspoon per wrapper). Fold on line to form triangles. Seal corners and edges with egg white. Bring outside corners up to meet and seal again with egg white.
Boil for about 5 to 10 minutes. Dumplings will float, then sink and then usually float again. Do not undercook, as pork will not be done; do not overcook or dumplings will be too soft.
As an alternative, heat wok with oil. Add dumplings and fry until golden.
These authentic Chinese morsels (pronounced ""jouzit"") are also known as potstickers. Have flavored soy sauces, sweet and sour sauce and hot mustard available for dripping. The boiled variety are also great in soup.
YIELDS: 50 - 60
