Steamed Pork and Shrimp Dumplings

1 pound boneless pork loin chops, cut up
1/2 pound uncooked medium shrimp, peeled and deveined
10 whole water chestnuts
2 tablespoons cornstarch
1 green onion, chopped
2 tablespoons rice vinegar
1 teaspoon minced fresh gingerroot
1 tablespoon sesame oil
1 tablespoon sherry or chicken broth
1 tablespoon reduced-sodium soy sauce
1 package (12 ounces) wonton wrappers
12 romaine leaves

DIPPING SAUCE:
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons finely chopped green onion
1/2 teaspoon sesame oil

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 readyto 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 10-12minutes or until a meat thermometer reads 160°. Discard lettuce. Repeat. Combine the sauce ingredients; serve with hot dumplings.
Yield: 52
 
Recipe Adapted from Taste of Home
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