Owens Chinese Stuffed Dumplings

• 1/2 lb. Owens mild sausage
• 2 scallions, chopped
• 1 c. water chestnuts, chopped
• 1 Tbsp. light soy sauce
• 1 tsp. cornstarch
• 6 egg roll skins, quartered
• hot oil with 5 garlic cloves added and aged at least overnight for dipping
• soy sauce for dipping

1. Combine soy sauce and cornstarch, then thoroughly mix all of the first 5 ingredients.
2. Spread the 24 wrappers on a work surface. Separate the sausage mixture into 24 portions.
3. With a brush, moisten one side of a wrapper.
4. Place a portion of the stuffing in it, fold the wrapper into a triangle and seal the edges.
5. Continue until all are done.
6. A multi-layer steamer is the perfect utensil in which to steam these morsels.
7. If you are using a bamboo steamer, place water into the wok until it is an inch from the bottom of the steamer.
8. Heat the water to a boil.
9. Remove the steamer from the wok.
10. Oil the bottom of each steamer tray and fill each tray with the dumplings, making sure that they do not touch. Return stacked trays to the wok and steam for 10 to 12 minutes. Gently remove the dumplings from the trays and arrange around bowls of hot garlic oil and soy sauce for dipping.

owens, scallions, water chestnuts, soy sauce, cornstarch, egg roll skins, hot oil, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971957 (may not work)