This recipe is an adaptation from a Dim Sum dish made popular by the Charlie Wong Restaurant in New Bedford, Massachusetts. It can be prepared in a traditional bamboo steamer or use a pasta or pressure cooker insert for steaming.
To make the filling, combine and chop all ingredients (except wrappers) finely and combine well.
Trim the corners slightly of the wonton wrappers, if desired. Note: The larger wonton wrappers may be used if you have them on hand; simply cut into quarters before using.
Spoon 1-2 tablespoons of the filling into the center of each square and pinch evenly until they are about 1 inch round by 1 1/2 inches high.
Pour the sesame oil into a heatproof dish or steaming insert and steam the dumplings for 20 minutes.
Serve the dumplings while still hot with soy sauce (light or dark) as an accompaniment. Sweet and sour sauce also goes along well for dipping.
Submitted by: CM
