• The Singing Baker

Chinese Purses

Updated: Jul 26











1 3/4 cups ground chicken, pork or beef (or tofu)

1/2 cup sliced shrimp (optional)

2 slices cooked bacon, chopped

1 tsp black pepper or Szechuan pepper

1 egg white

1 tsp sesame oil

2 garlic cloves, crushed

1 inch fresh ginger, grated or chopped

Pinch of salt

6 scallions, finely sliced

6 canned water chestnuts, finely sliced

12 fresh green beans, finely sliced

25 wonton wrappers

dipping sauces (chili sauce, soy sauce, hoisin sauce)


Put the chicken, pork or beef & bacon in a food processor and process until finely ground. Blend into a puree. Add the pepper, egg white, sesame oil, garlic, ginger, salt & blend again.


Put the scallions, water chestnuts & green beans into a bowl. Add the meat mixture to the bowl and mix. Cover and set aside or refrigerate while you prepare the wrappers.


Using a circle cookie cutter or scissors, prepare the wonton wrappers into large circles. Meanwhile set a steamer on high on the stove top.


Start to fill each wonton wrapper circle with about a tablespoon each of filling. Form each wrapper into a pouch, patting down the bottom of each to make flat & pull up sides to create your little "purse". Moisten the edges with sesame oil if possible if you need to to get the sides to stick well and form the pouches tightly.


Steam your "purses" for about 7 to 8 minutes. Transfer to a serving platter and serve with sauces.

Enjoy!

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