I received a new cookbook last year from a good friend. It is called the Steamy kitchen cookbook by Jaden Hair.
I must say it only took my a year to finally get a chance to try the dumpling recipe.
Assembling this was pretty easy as long as you have all the ingredients before hand.
Ingredients:
1/4 head of cabbage (or pre-shredded cabbage pkg)
2 tsp salt
2 green onions (scallions)
1/2 lb ground turkey lean
1 1/2 Tbsp soy sauce
2 tsp rice wine
2 tsp rice vinegar
1 tsp sesame oil
1/2 mango chopped
1 Tbsp cornstarch
Cornstarch paste: 2 T cornstarch plus 1/4 c water
1 pck round dumpling wrappers defrosted
High heat cooking oil
1/2 cup Chinese dipping sauce (dumpling sauce by Kikkoman)
Directions:
1. Chop cabbage or put thru a food processor. Add salt and leave for 10 minutes. Then wring using either a paper towel or cheese cloth to squeeze the water. Put in a mixing bowl.
2. Chop scallions finely and add to bowl.
3. Mix in the ground turkey, soy sauce, vinegar & sesame oil. Add the mangoes.
4. Add cornstarch to hold mixture together as a binder.
5. To wrap the potstickers, Add 1 tsp of meat filling to center of wrapper.
6. Use cornstart paste to seal the dumplings. Fold in half and seal the edges using a crimper or a fork.
Cooking:
To cook heat 2 T of oil into a nonstick frying pan. When hot add dumplings flat side down in batches about 2-3 minutes until brown. Add 1/4 c of water and cover to steam for 3-4 minutes. Remove cover and let cook an additional 1 minute or until the water evaporates.
Serve with dipping sauce.
I must say it only took my a year to finally get a chance to try the dumpling recipe.
Assembling this was pretty easy as long as you have all the ingredients before hand.
Ingredients:
1/4 head of cabbage (or pre-shredded cabbage pkg)
2 tsp salt
2 green onions (scallions)
1/2 lb ground turkey lean
1 1/2 Tbsp soy sauce
2 tsp rice wine
2 tsp rice vinegar
1 tsp sesame oil
1/2 mango chopped
1 Tbsp cornstarch
Cornstarch paste: 2 T cornstarch plus 1/4 c water
1 pck round dumpling wrappers defrosted
High heat cooking oil
1/2 cup Chinese dipping sauce (dumpling sauce by Kikkoman)
Directions:
1. Chop cabbage or put thru a food processor. Add salt and leave for 10 minutes. Then wring using either a paper towel or cheese cloth to squeeze the water. Put in a mixing bowl.
2. Chop scallions finely and add to bowl.
3. Mix in the ground turkey, soy sauce, vinegar & sesame oil. Add the mangoes.
4. Add cornstarch to hold mixture together as a binder.
5. To wrap the potstickers, Add 1 tsp of meat filling to center of wrapper.
6. Use cornstart paste to seal the dumplings. Fold in half and seal the edges using a crimper or a fork.
Cooking:
To cook heat 2 T of oil into a nonstick frying pan. When hot add dumplings flat side down in batches about 2-3 minutes until brown. Add 1/4 c of water and cover to steam for 3-4 minutes. Remove cover and let cook an additional 1 minute or until the water evaporates.
Serve with dipping sauce.
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