1 lb medium sized shrimp, peeled and finely chopped
1/2 lb chicken, finely chopped or ground
3 green onions, finely chopped
1 can water chestnuts, finely chopped
6 cloves garlic, crushed and minced
2 eggs, separated
3 T Maggi seasoning
1 T white pepper
1 T + 1/4 cup dark brown sugar
1/2 cup sweet soy sauce
1/4 cup vinegar
1 pack wonton wrappers
Combine shrimp, chicken, green onions, water chestnuts, 2 egg yolks, Maggi seasoning, white pepper and 1 T dark brown sugar in a large mixing bowl and knead ingredients until thoroughly mixed. Let stand for ten minutes.
Place 1 T of filling mix in the center of a wonton wrapper. Wet each corner of the wrapper with egg white, then gather corners and pinch them together. Will make about 50 dumplings.
Dumplings can then be steamed for 10-15 minutes on a steamer rack or deep fried for 1-2 minutes at 180 degrees.
Combine the remaining sugar, vinegar and sweet soy sauce in small saucepan and bring to a boil, stirring frequently. Remove from heat and let cool. Spoon cooled sauce over cooked dumplings and serve with Thai chili sauce (sriracha).
{ 6 comments… read them below or add one }
ooh! Now that sounds good. I’ll have to give it a try sometime.
I love the language of recipes. All those polite imperatives. Woof! (That was meant to be from this ‘address’, not the former one. Please feel free to delete the first message, Christina.)
Copied, pasted, filed. Thanks!
Sounds amazing. I can’t cook myself but have sent the recipe to my son, who can.
It’s funny, these aren’t my favorite appetizer (I’m much more into beef curry turnovers), but they are a huge hit with everyone else. Heh, that meant I got to eat leftover curry turnovers for two days. No problem there!
I think they’re not too difficult to make, so enjoy the eating!
Oh yum, I’m definitely making these. Thanks for the recipe!
Christina/Mausi