| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chicken, Cookbook | 35 | Servings |
INGREDIENTS
| 1 | lg | Dried shitake mushroom |
| 1 1/3 | c | Nappa cabbage; shredded |
| 1/4 | lb | Pork; ground |
| 1/2 | lb | Chicken; ground or minced |
| 1/4 | c | Green onions; minced |
| 1 | Clove garlic; pressed | |
| 1 | tb | Fresh ginger; minced |
| 1 1/2 | tb | Soy sauce |
| 1/8 | ts | Salt |
| 1 | tb | Oriental sesame oil |
| 40 | Round wonton; or gyoza skins (35 to 40) | |
| 6 | tb | Vegetable oil |
| 3/4 | c | Chicken broth |
| 1/4 | c | Soy sauce |
| 1/4 | c | Rice vinegar |
| 1 | ts | Oriental sesame oil |
| 1 | ds | Hot chili oil |
INSTRUCTIONS
GYOZA DIPPING SAUCE Soak the mushroom in warm water. Blanch the cabbage about 1 minute; drain and pat dry. Squeeze the water from the mushroom, remove the tough stem, and chop the cap. In a medium bowl, combine the mushroom, cabbage, pork, chicken, onions, garlic, ginger, soy sauce, salt, and sesame oil. Mix together well. Unwrap the skins, put them on a plate, and cover them with plastic or a slightly damp towel. Have another damp towel handy. Spread about four wrappers on a work surface. Fill each with 1 heaping teaspoon of filling. Moisten the wrapper edges with water and fold the wrapper in half. Starting at one end, pinch the edges closed. As you seal the edges, make three evenly spaced tucks along only one side of the wrapper so the dumpling curves. Place the gyoza on a plate and keep them covered with plastic wrap as you work. Uncooked gyoza may be frozen on the plate and, when hard, wrapped in foil and kept frozen. THERE ARE TWO WAYS TO COOK: THE classic Pot-sticker method, and my method for novices, which I use: For the pot-sticker method, heat 2 tablespoon vegetable oil in a large skillet. Arrange 12 gyoza in the pan and cook until lightly browned on the underside. Add 1/2 cup of the broth and enough hot water to barely cover the gyoza. Cover the pan and simmer until all the water disappears, Loosen the gyoza with a spatula. Place a large plate over the skillet and invert the dumplings onto the plate, or simply remove the gyoza with a pancake turner. Repeat with the remaining gyoza. OR, in 2 tablespoons vegetable oil, saute one-third of the gyoza on both sides. When they are sauteed, arrange them so they do not touch and pour in 1/4 cup broth and enough water to barely cover. Cover the pan and simmer the gyoza 3 minutes. Uncover the pan and simmer until most of the liquid is evaporated. Remove the gyoza from the pan with a spatula. Repeat with the remaining gyoza. Serve with the following Gyoza Dipping Sauce (below). Makes 35 to 40. *****Gyoza Dipping Sauce***** Combine the ingredients and serve in individual dishes. Author's note: The standard gyoza, the Japanese version of Chinese potstickers, are made with minced pork. This is my chicken version to be served with a traditional sauce or other sauces. Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> posted mc-recipe 11/10/96 Recipe By : Linda Burun; Asian Pasta Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 23:45:13 -0800 From: Brenda Adams <adamsfmle@sprintmail.com>
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