Pork And Peanut Dumplings Recipe
Summary
Main IngredientPeanut
Ingredients
| Boiling water | 1 Cup (16 tbs) | |
| Shiitake mushrooms | 1/2 Ounce, dried | |
| 1/2 pound lean ground pork | ||
| Ginger root | 1 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Cornstarch | 1 Tablespoon | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| 3 tablespoons chopped unsalted dry-roasted peanuts | ||
| Green onions | 3 Tablespoon, sliced | |
| 2 tablespoons low-sodium soy sauce | ||
| Sugar | 1/2 Teaspoon | |
| 30 (3-inch) gyoza skins | ||
| Steamed green cabbage leaves | ||
Directions
Combine boiling water and dried mushrooms in a small bowl; cover and let stand 30 minutes.
Drain mushrooms, reserving 1/4 cup mushroom liquid, and let cool completely.
Discard mushroom stems, and finely chop caps; set aside.
Cook pork, gingerroot, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble.
Drain well, and return pork mixture to skillet.
Combine reserved mushroom liquid and cornstarch; stir well.
Add to skillet; cook over medium heat 30 seconds or until thickened, stirring constantly.
Remove from heat; stir in chopped mushroom caps, cilantro, and next 4 ingredients.
Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), spoon about 2 teaspoons pork mixture into center of each skin.
Moisten edges of skin with water.
Fold in half, pinching edges together to seal.
Place dumplings, seam sides up, on a baking sheet; cover with a towel to keep from drying out.
Line a bamboo steamer with steamed green cabbage leaves.
Place dumplings 1/2 inch apart in steamer, and cover with steamer lid.
Add water to a large skillet to a depth of 1 inch, and bring to a boil.
Place steamer in skillet, and steam dumplings 10 minutes.
Remove dumplings from steamer.
Drain mushrooms, reserving 1/4 cup mushroom liquid, and let cool completely.
Discard mushroom stems, and finely chop caps; set aside.
Cook pork, gingerroot, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble.
Drain well, and return pork mixture to skillet.
Combine reserved mushroom liquid and cornstarch; stir well.
Add to skillet; cook over medium heat 30 seconds or until thickened, stirring constantly.
Remove from heat; stir in chopped mushroom caps, cilantro, and next 4 ingredients.
Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), spoon about 2 teaspoons pork mixture into center of each skin.
Moisten edges of skin with water.
Fold in half, pinching edges together to seal.
Place dumplings, seam sides up, on a baking sheet; cover with a towel to keep from drying out.
Line a bamboo steamer with steamed green cabbage leaves.
Place dumplings 1/2 inch apart in steamer, and cover with steamer lid.
Add water to a large skillet to a depth of 1 inch, and bring to a boil.
Place steamer in skillet, and steam dumplings 10 minutes.
Remove dumplings from steamer.
Chef
