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70 to 80
dumplingsEasy
Published 1982
These are very aptly called “water dumplings” because they are either completely or partly cooked in boiling water, and the cooking process is finished in tiny individual servers.
In the bowl of an electric mixer, combine all ingredients except won ton skins and beaten egg. Blend evenly and thoroughly; refrigerate for 4 hours.
Using kitchen scissors, cut won ton skins into circular pieces 2¼ inches in diameter.