| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Eastwest |
20 |
servings |
INGREDIENTS
| 1 |
|
Red onion; sliced |
| 1 |
tb |
Minced ginger |
| 1 |
c |
Sliced shiitake mushrooms |
| 1 |
c |
Shredded white cabbage |
| 1 |
c |
Shredded carrots |
| 1 |
c |
Chopped garlic chives or chives |
| 1 |
ts |
Freshly-ground white pepper |
| 1 |
ts |
Sesame oil |
| 1/4 |
c |
Chopped cilantro |
| 1 |
pk |
Round dumpling skins; also called gyoza |
|
|
(preferably twin dragon brand) |
|
|
Salt; to taste |
|
|
Canola oil |
|
|
=== SPICY SOY DIPPING SAUCE === |
| 1/3 |
c |
Thin soy sauce |
| 1/3 |
c |
Rice wine vinegar |
| 1/3 |
c |
Sliced scallions |
| 1 |
ts |
Sesame oil |
| 1 |
tb |
Sambal |
INSTRUCTIONS
In a wok or large saute pan, add a little oil and saute onions and ginger.
Add the mushrooms and stir. Add the cabbage, carrots and chives. Season.
When mixture is soft, place in colander to drain. Add the sesame oil and
cilantro when mixture is cooled. Check for seasoning. Using the gyoza
skins, make half-moon dumplings keeping the bottom flat. In a hot non-stick
pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup
of water and immediately cover. This will steam the dumplings. Carefully
watch the dumplings and completely evaporate the water so that the bottom
gets crispy again and sticks to the pot. Serve with dipping sauce. SPICY
SOY DIPPING SAUCE: Combine all ingredients. This recipe yields 20 to 24
dumplings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A08)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-17-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.
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