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Four Flavor Dumplings

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  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
  Salt 1⁄8 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
  Cornstarch 2 Teaspoon
  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.

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Four Flavor Dumplings Recipe