Steamed Open Dumplings

---------- Recipe via Meal-Master (tm) v8.02

Title: STEAMED OPEN DUMPLINGS
Categories: Oriental
Yield: 6 servings

1 pk Wonton skins
-(about 30-35 skins per pkg)

--------------------------FILLING--------------------------
3/4 lb Ground pork
2 tb Minced Smithfield ham
-=OR=- Prosciutto
1 tb Light soy sauce
2 ts Rice wine or dry sherry
1 1/2 tb Finely chopped scallions
1 ts Finely chopped ginger root
1 ts Sesame oil
1 Egg; beaten
1 ts Granulated sugar

COMBINE THE FILLING ingredients and mix them together
well. Spoon a generous portion of filling onto each
wonton skin. Bring up the sides and press them around
the filling mixture. Tap the dumpling on the bottom to
make a flat base. The top should be wide open,
exposing the meat filling. Set up a steamer or put a
rack inside a wok or large deep pot. Pour in about 2
inches of water and bring it to a boil. Put the
dumplings on a plate and place this into the steamer
or onto the rack. Cover the pot tightly, turn the heat
to low and steam gently for about 20 minutes. (You may
have to do this in several batches.) Serve the
dumplings hot with soy sauce to dip.

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