Four Flavor Dumplings
|Boiling water||1 Cup (16 tbs)|
|Dried shiitake mushrooms||1⁄2 Ounce|
|Ground chicken/Turkey||1⁄4 Pound|
|Frozen chopped spinach||1⁄4 Cup (4 tbs), thawed, drained, and squeezed dry|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Dry sherry||1 1⁄2 Teaspoon|
|Oyster sauce||1 1⁄2 Teaspoon|
|Dark sesame oil||1⁄2 Teaspoon|
|Gyoza skins||32 (3 Inch)|
|Frozen green peas||1⁄3 Cup (5.33 tbs), thawed (Tiny Size)|
|Finely diced carrot||1⁄4 Cup (4 tbs)|
|Shrimp||8 Medium, peeled and quartered|
|Steamed green cabbage leaves||4|
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.