Signature Dish of Jill McQuown

Thai Dumplings (Kahnom Jeep)

Thai Dumplings (Kahnom Jeep)

3 oz. flaked crabmeat
6 oz ground pork
6 large shrimp, minced*
1 Tbsp water
1/4 tsp garlic salt (I use minced garlic and add some salt to the mix)
1-1/2 - 2-1/2 Tbsp cornstarch
1 egg
1-1/2 Tbsp light soy sauce
1 Tbsp peanut oil
1/2 tsp pepper
1 pkg wonton wrappers

*Since I rarely just have 6 large shrimp lying around, I buy a bag of small frozen "salad shrimp" and measure out what I need... no need to mince those, either! Place shrimp, crabmeat and pork in mixing bowl. Blend in remaining ingredients except wonton wrappers and mix together until firm (add a little more cornstarch if mixture is too wet). Hold a wonton wrapper in one hand. Place 1 Tbsp filling in the center. Fold the corners in to meet in the middle, squeezing to close the top. Moisten fingers with water and gently seal (I noticed last night they look like small whole heads of garlic when done!). Place in a lightly oiled steamer basket. Steam (covered) over simmering water about 25 minutes. Serve with dipping sauce (below).

Serves 4

Dipping sauce (or use whatever you like):
4 Tbsp white wine vinegar
2 Tbsp hot water
1 tsp sugar
2 Tbsp dark soy sauce
2 Tbsp thinly sliced ginger root

Blend all ingredients together. Let sit at least 30 minutes. Use as a dipping sauce for dumplings.

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