Hawaiian Pork Hash - Hawaii Yumminess! Recipe #370660
When we lived in Hawaii, this one was our favorites. This looks close to our favorite so we are posting here to keep. You can double the pork and leave out the shrimp or whatever you'd like, it's pretty flexible. So ono it broke the mouth as they say over at da kine.
by Tom&Candy
55 min | 25 min prep
25 dumplings
- 1/4 lb ground pork
- 1/4 lb shrimp, peeled, deveined and minced to a paste
- 1 egg white
- 2 tablespoons chopped water chestnuts
- 2 tablespoons chopped green onions
- 2 tablespoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon minced garlic
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sesame oil
- 1 (14 ounce) package wonton skins
- In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
- Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
- Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.
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5 stars