1/2 lb ground pork
4 water chestnuts, chopped
2 green onions, sliced
1/4 cup grated carrot
1 tbsps finely grated orange peel
1 egg (divided)
2 tbsps plum sauce
2 tsps cornstarch
2 tsps soya sauce
2 garlic cloves, minced
2 dashes hot sauce
40 wonton wrappers
In a food processor blend chestnuts, green onion, carrot and orange peel together. Remove to a bowl and add the ground pork.
Beat the egg with a fork, measure off half to add to the pork mixture. Reserve the other half.
Mix plum sauce, cornstarch, soya sauce, garlic and hot sauce and add to the meat mixture.
Form into small balls and lay on a wonton wrapper. Brush edges with reserved egg and gather up. I pulled mine up and gave them a twist but I'm sure you can come up with something fancier! Keep remaining wontons wrapped until ready to use as they could dry out.
To cook bring water to boil in the bottom of a steamer and place an oiled dish with the dumplings in the top half. Cover and steam over medium heat 10 minutes.
Here they are sitting in the steamer. They have to be steamed in batches done in a single layer and should not be touching (like mine are here, oops)
Serve immediately, or the dumplings may be prepared up to 3 days in advance and reheated in the steamer.
You may serve them with plum sauce or this Peanut Dipping Sauce:
1 1/2 tsp hoisin sauce
6 tbsps peanut butter
2 tbsps soya sauce
4-6 tbsps water
Whisk hoisin, peanut butter and soya sauce together, adding water gradually to the desired consistency.