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Pork And Peanut Dumplings

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Ingredients
  Boiling water 1 Cup (16 tbs)
  Dried shiitake mushrooms 1⁄2 Ounce
  Lean ground pork 1⁄2 Pound
  Peeled minced gingerroot 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Cornstarch 1 Tablespoon
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Chopped unsalted dry roasted peanuts 3 Tablespoon
  Sliced green onions 3 Tablespoon
  Low sodium soy sauce 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Gyoza skins 30 (3 Inch)
  Green cabbage leaves 4 , steamed
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.

Recipe Summary

Ingredient: 
Peanut

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