Steamed Wonton Bundles (Dim Sum Dumplings)

Ingredients

• 1/2 lb ground pork
• 1/2 lb shrimp, shelled and deveined
• 2 garlic cloves
• 1 green chili pepper, finely chopped, seeded and membrane removed (jalapeno)
• 2 shallots, finely chopped
• 1/4 cup water chestnut, finely chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon low sodium soy sauce, plus some for dipping
• 1 teaspoon cornstarch
• 1 small egg, beaten
• 1 teaspoon sesame oil
• 1/2 lemon, juiced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

• 1 (10 ounce) package wonton wrappers
• 1 head savoy cabbage, for lining the steamer (optional)

Directions

1. 1

   Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.

2. 2

   Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine.

3. 3

   Season to taste with salt and pepper.

4. 4

   Arrange the wonton wrappers on a work surface.

5. 5

   Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.

6. 6

   Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.

7. 7

   Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).

8. 8

   Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.

9. 9

   Stand the dumplings in the steamer in a single layer without letting them touch.

10. 10

    Set the bamboo steamer over the pot, then cover with the bamboo lid.

11. 11

    Steam for 10-12 minutes, or until the filling feels firm and is cooked through.

12. 12

    (Watch the water level adding more water as needed).

13. 13

    Serve in the steamer basket with dipping sauce.