*Recipe is included in this collection. PREPARATION: Mix all ingredients except wonton skins. WRAPPING: Trim off 4 corners of wonton skins to form circles. Drop 1 tsp. mixture onto middle of the skin, gather up skin sides, letting the dough pleat naturally. Flatten top and give the middle a light squeeze while tapping the bottom on a flat surface so it will stand upright. STEAMING: Arrange dumplings in an 8 inch round cake pan. Set pan on the steam rack in the wok. Fill bottom of wok with water. Cover. Steam for 15-20 minutes. Serve hot with a sesame oil and soy sauce dip. (1 part sesame oil to 2 parts light soy sauce.) DO AHEAD NOTES: Steam dumplings. Cool and freeze. Reheat by s teaming again for 12-15 minutes. COMMENTS: Insert toothpicks for easy serving. If you use a bamboo or aluminum steamer, place dumplings directly on the rack without the cake pan. Steam for the same amount of time. Since steamed d umplings can be made ahead and reheated in great quantities they make marvelous hors doeuvres for large cocktail parties. The two-tier aluminum steamer works particularly well. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
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|Serving Size: 1 Serving (1726g)|
|Recipe Makes: 1|
|Calories from Fat: 2017 (46%)|
|Amt Per Serving||% DV|
|Total Fat 224.1g||299 %|
|Saturated Fat 76.3g||382 %|
|Monounsaturated Fat 97.8g|
|Polyunsanturated Fat 28.6g|
|Cholesterol 675.4mg||208 %|
|Sodium 6810.2mg||235 %|
|Potassium 3174.2mg||84 %|
|Total Carbohydrate 401.4g||118 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 388g|
|Protein 181.7g||260 %|
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Calories per serving: 4389
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