Yields: 6 servings
Conversion Chart: Here >>
Ingredients:
2 dried black mushrooms
1/4 pound Napa cabbage, finely chopped
1/2 lb. lean ground pork
1 Tbsp. chopped green onions
2 tsps. minced fresh ginger
2 Tbsps. oyster sauce
1 tsp. sesame oil
1/4 tsp. white pepper
18 gyoza, pot sticker, or wonton wrappers
1/4 cup frozen peas, thawed
3 Tbsps. vegetable oil
2/3 cup chicken broth
soy sauce, chili oil, and rice vinegar for dipping
Procedure:
1. Prepare filling: Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Trim and discard stems. Finely chop caps. Place cabbage in a clean towel and squeeze to remove excess water. Combine mushrooms and cabbage in a bowl and add remaining filling ingredients; mix well.
2. If using wonton wrappers, cut them into circles with a biscuit cutter. To fill each dumpling, place a heaping teaspoon of filling in center of a wrapper; keep remaining wrappers covered to prevent drying out. Fold wrapper in half to form a semi-circle; pinch center to seal. Bring opposite sides of wrapper together and pinch to seal so the top starts to form petals. Line up edges and pinch to seal. Place a few peas on top for garnish. Cover filled dumplings with a dry towel.
3. Prepare a wok for steaming. Line a bamboo steamer with a few cabbage or lettuce leaves. Arrange dumplings, pea side up, on leaves (this will prevent dumplings from sticking to steamer). Set steamer over simmering water and steam until cooked through, 6 to 8 minutes.
4. Place dumplings on a serving plate with soy sauce, chili oil, and vinegar on the side.
Recipe Type: Authentic
Recipe Author: Chef Martin Yan
Original Photograph By: uktv.co.uk
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.yancancook.com/menus/28/week28_appetizer01.html
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