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Steamed Open Dumplings

1 pk Wonton skins -- (about 30-35 skins)


Filling
3/4 lb Ground pork
2 tb Minced Smithfield ham -- =OR=- Prosciutto
1 tb Light soy sauce
2 ts Rice wine or dry sherry
1 1/2 tb Finely chopped scallions
1 ts Finely chopped ginger root
1 ts Sesame oil
1 Egg -- beaten
1 ts Granulated sugar


COMBINE THE FILLING ingredients and mix them together well. Spoon a generous portion of filling onto each wonton skin. Bring up the sides and press them around the filling mixture. Tap the dumpling on the bottom to make a flat base. The top should be wide


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