Ingredients
1 pound boneless pork loin chops, cut up1/2 pound uncooked medium shrimp, peeled and deveined10 whole water chestnuts2 tablespoons cornstarch1 green onion, chopped2 tablespoons rice vinegar1 teaspoon minced fresh gingerroot1 tablespoon sesame oil1 tablespoon sherry or chicken broth1 tablespoon reduced-sodium soy sauce1 package (12 ounces) wonton wrappers12 romaine leavesDIPPING SAUCE:1/4 cup reduced-sodium soy sauce1-1/2 teaspoons finely chopped green onion1/2 teaspoon sesame oil
Preparation
Place the first 10 ingredients in a food processor; cover and process until finely chopped.
Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat.
Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat.
Combine the sauce ingredients; serve with hot dumplings.
