Pork And Peanut Dumplings
|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|
|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|
|Gyoza skins||30 (3 Inch)|
|Green cabbage leaves||4 , steamed|
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.