1 cup finely chopped cooked pork tenderloin
1 6-ounce can flaked crab meat, drained
1/4 cup finely chopped onion
2 tablespoons finely chopped water chestnuts
2 teaspoons soy sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces cream cheese, softened
20 won ton wrappers
6 tablespoons cooking oil
1 cup water
Chinese mustard
Soy sauce
Servings: 20
1. In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce, salt and pepper; mix well. Stir in cream cheese; mix well and set aside.
2. Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 1 tablespoon filling in center of one round. Fold wrapper in half across filling; moisten and pinch edges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.
3. In a large skillet heat 2 tablespoons of the oil. Carefully place half the dumplings in skillet (do not let dumplings touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. (Add more oil, if necessary.) Cook uncovered 1 minute. Transfer dumplings to a baking sheet. Place in a 250 degree F. oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce.
Preparation Time: 30 minutes
1 6-ounce can flaked crab meat, drained
1/4 cup finely chopped onion
2 tablespoons finely chopped water chestnuts
2 teaspoons soy sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
3 ounces cream cheese, softened
20 won ton wrappers
6 tablespoons cooking oil
1 cup water
Chinese mustard
Soy sauce
Servings: 20
1. In a mixing bowl combine pork, crab, onion, water chestnuts, soy sauce, salt and pepper; mix well. Stir in cream cheese; mix well and set aside.
2. Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 1 tablespoon filling in center of one round. Fold wrapper in half across filling; moisten and pinch edges to seal. Set pinched edge upright and press gently to flatten bottom. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.
3. In a large skillet heat 2 tablespoons of the oil. Carefully place half the dumplings in skillet (do not let dumplings touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. (Add more oil, if necessary.) Cook uncovered 1 minute. Transfer dumplings to a baking sheet. Place in a 250 degree F. oven to keep warm. Repeat procedure with remaining dumplings, oil and water. Serve with Chinese mustard and soy sauce.
Preparation Time: 30 minutes
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