Four Flavor Dumplings Recipe
Ingredients
| Boiling water | 1 Cup (16 tbs) | |
| Shiitake mushrooms | 1/2 Ounce, dried | |
| 1/4 pound ground chicken or turkey | ||
| Frozen chopped spinach | 1/4 Cup (16 tbs), squeezed | |
| Green onions | 1/4 Cup (16 tbs), minced | |
| Cornstarch | 1 1/2 Teaspoon | |
| Dry sherry | 1 1/2 Teaspoon | |
| Oyster sauce | 1 1/2 Teaspoon | |
| 1/2 teaspoon dark sesame oil | ||
| Salt | 1/8 Teaspoon | |
| 32 (3-inch) gyoza skins | ||
| 1/3 cup frozen tiny green peas, thawed | ||
| Carrot | 1/4 Cup (16 tbs), finley diced | |
| Shrimp | 8 Medium, quartered | |
| Cornstarch | 2 Teaspoon | |
| Steamed green cabbage leaves | ||
Directions
Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes.
Drain; discard mushroom stems, and mince caps.
Combine chicken and next 7 ingredients in a 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 skin.
Bring 4 moistened points over filling to center, pressing together with fingers.
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).
For each dumpling, fill first pocket with 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.
Drain; discard mushroom stems, and mince caps.
Combine chicken and next 7 ingredients in a 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 skin.
Bring 4 moistened points over filling to center, pressing together with fingers.
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).
For each dumpling, fill first pocket with 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.
Chef
