Ingredients: |
Ingredients: 2 tablespoons chicken broth 1 tablespoon sesame oil for filling, more sesame oil for cooking 1 tablespoon soy sauce 1 tablespoon cornstarch, plus extra for dusting 1 tablespoon minced garlic 1/2 tablespoon minced fresh ginger, optional 2 ribs chopped celery 1/2 chopped red pepper 1 shredded carrot 1 shredded zucchini 40 wonton skins 10 to 12 small cabbage leaves
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Directions: |
Directions:The Filling: To make the filling, in a small bowl, combine chicken broth, soy sauce and cornstarch until smooth, then set aside.
Preheat a large skillet over medium heat, then add 1 tablespoon of sesame oil until it bubbles lightly. Add scallions, garlic and ginger then cook, stirring about 1 minute until lightly cooked. Added vegetables then cook until softened.
Stir in cornstarch mixture then cook stirring constantly for approximately 1 minute. Mixture will be thick. Stir in chicken until combined. If you are using the optional Asian chili sauce, add it now. Let the mixture cool. (Note, If using beef, do not add to the mixture in the pan. You’ll use the beef in the construction phase.)
The Construction: Lightly dust a baking sheet with cornstarch. Place 1 teaspoon filling in the center of a wonton skin.
Beef alert! If you are using beef, this is the time to add two or three bits to each dumpling. See, we didn’t forget the beef!
Brush edges of the wonton skin with a small amount of water and fold edges together to seal.
The Finish: For the bamboo steamer line each tray of the steamer with a single layer of cabbage leaves then arrange the dumplings on the cabbage. Place steamer above a wok or large pot filled with boiling water, cover then steam for 6 to 8 minutes.
For the sizzling pan bring the pan up to medium heat, add 1 tablespoon of sesame oil to the pan, then immediately place some dumplings in the pan. Watch them carefully as they will cook quickly. Brown both sides and remove to a serving platter. You may need to add a little sesame oil after a couple of batches of dumplings.
Serve with dipping sauces. Sweet Chili, Sweet and Sour Sauce, Plum sauce.
Variation: You can add a spicy Asian condiment to taste. A favorite in our house is Sriracha Chili Sauce.
If you choose to add chicken or beef use 2 cups minced cooked chicken or 2 cups, thinly sliced bits, pan seared lean beef. We use top sirloin or rib eye and suggest you cook it to medium rare as the finished dumplings are cooked again. |
Personal
Notes: |
Personal
Notes: See, simple, fun and tasty! And remember, don’t hold back on trying different ingredients in the filling. We love this recipe because it’s fun, it gets us both involved in the preparation and it is flexible enough to let you customize the flavors to your heart’s content. So after you get the basics down, play with the filling ingredients that make you happy! We also like to split the cooking between a bamboo steamer and a sizzling pan, but you can use either, or both. Whatever it takes to make Your Way Dumplings your way!
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