Ingredients:
Dumpling pastry
4 cups flour
1 1/4 cup water (warm)
4 cups flour
1 1/4 cup water (warm)
* mommy use the instant dumpling pastry
Dumpling filling
1/2 pound ground chicken
1/2 pound shrimp (shelled, deviened and coarsely chopped)
2 green onions (finely sliced)
2 tablespoons water chestnut (finely diced)
2 tablespoons ginger (finely diced) *i think to much, so i reduce to 1 tablespoons will do.
1 tablespoon garlic (finely diced)
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch
1/2 pound ground chicken
1/2 pound shrimp (shelled, deviened and coarsely chopped)
2 green onions (finely sliced)
2 tablespoons water chestnut (finely diced)
2 tablespoons ginger (finely diced) *i think to much, so i reduce to 1 tablespoons will do.
1 tablespoon garlic (finely diced)
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch
Directions:
1. Mix the flour and water in a food processor until incorporates.
2. Knead the dough on a floured surface until smooth.
3. Cover the dough with a damp cloth while you let it rest for 30 minutes.
4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.
6. Mix the chicken, shrimp, green onions, water chestnut, ginger, garlic, soy sauce, sesame oil, and cornstarch.
7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.
For fried:
8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
For steamed:
8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.
9. Add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes.10. Uncover had cook for another 2 minutes over medium low heat.1. Mix the flour and water in a food processor until incorporates.
2. Knead the dough on a floured surface until smooth.
3. Cover the dough with a damp cloth while you let it rest for 30 minutes.
4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.
6. Mix the chicken, shrimp, green onions, water chestnut, ginger, garlic, soy sauce, sesame oil, and cornstarch.
7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.
For fried:
8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
For steamed:
8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.
For boiled:
8. Boil the dumplings until they float to the surface, about 3-5 minutes.
8. Boil the dumplings until they float to the surface, about 3-5 minutes.
Garlic Chili Sauce
(makes 1/4 cup)
Ingredients:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
1 teaspoon sesame oil
1/2 teaspoon chili oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
1 teaspoon sesame oil
1/2 teaspoon chili oil
Directions:
1. Mix everything.
1. Mix everything.
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