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    Four Flavored Dumplings

    List of Ingredients




    1 cup boiling water
    1/2 ounce dried shiitake mushrooms
    1/4 pound ground chicken or turkey
    1/4 cup thawed, drained, and squeezed dry frozen chopped spinach
    1/4 cup minced green onions
    1-1/2 teaspoons cornstarch
    1-1/2 teaspoons dry sherry
    1-1/2 teaspoons oyster sauce
    1/2 teaspoon dark sesame oil
    1/8 teaspoon salt
    32 (3-inch) gyoza skins
    1/3 cup frozen tiny green peas, thawed
    1/4 cup finely diced carrot
    8 medium shrimp, peeled and quartered
    2 teaspoons cornstarch
    Steamed green cabbage leaves

    Recipe



    INSTRUCTIONS:
    Gyoza (ghe-O-za) skins are round wrappers available at Oriental
    food stores. Won ton wrappers cut into circles can be
    substituted.

    Combine boiling water and mushrooms in a bowl; cover and let
    stand 30 minutes. Drain; discard stems, and mince caps.

    Combine chicken and next 7 ingredients (chicken through salt) in
    a large bowl; add 3 tablespoons minced mushrooms (set remaining
    mushrooms aside), and stir well. Set chicken mixture aside.

    Working with 1 gyoza skin at a time (cover remaining skins to
    keep them from drying out), moisten 4 equally spaced points
    around edge of skin with water. Spoon about 1 teaspoon chicken
    mixture into center of each circle. Bring 4 moistened points over
    filling to center, pressing fingers together. Push fingers toward
    center of circle to form 4 pockets (if pockets do not open enough
    for chicken mixture to be visible, use the tip of a knife to
    separate the dough and open pockets). Working with 1 dumpling at
    a time, fill first pocket with minced mushrooms, second pocket
    with peas, third pocket with carrot, and fourth pocket with 1
    piece of shrimp. Place filled dumplings on a large baking sheet
    sprinkled with 2 teaspoons cornstarch; cover loosely with a towel
    to keep from drying out.

    Line a bamboo steamer with steamed cabbage leaves. Place filled
    dumplings 1/2 inch apart in steamer, and cover with steamer lid.
    Add water to a large skillet to a depth of 1 inch; bring to a
    boil. Place steamer in skillet, and steam dumplings 10 minutes;
    remove dumplings from steamer. Serve dumplings with dipping
    sauces. Yield: 32 appetizers (serving size: 1 dumpling).

    Source: Cooking Light

 

 

 


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