Four-Flavor Dumplings

Name: Four-Flavor Dumplings
Ingredients: 1 cup boiling water; 1/2 ounce dried shiitake mushrooms; 1/4 pound ground chicken or turkey; 1/4 cup thawed, drained, and squeezed dry frozen chopped spinach; 1/4 cup minced green onions; 1 1/2 teaspoons cornstarch; 1 1/2 teaspoons dry sherry; 1 1/2 teaspoons oyster sauce; 1/2 teaspoon dark sesame oil; 1/8 teaspoon salt; 32 (3-inch) gyoza skins; 1/3 cup frozen tiny green peas, thawed; 1/4 cup finely diced carrot; 8 medium shrimp, peeled and quartered; 2 teaspoons cornstarch; Steamed green cabbage leaves

16 ingredients

4 steps

Ingredients

1 cup boiling water
1/2 ounce dried shiitake mushrooms
1/4 pound ground chicken or turkey
1/4 cup thawed, drained, and squeezed dry frozen chopped spinach
1/4 cup minced green onions
1 1/2 teaspoons cornstarch
1 1/2 teaspoons dry sherry
1 1/2 teaspoons oyster sauce
1/2 teaspoon dark sesame oil
1/8 teaspoon salt
32 (3-inch) gyoza skins
1/3 cup frozen tiny green peas, thawed
1/4 cup finely diced carrot
8 medium shrimp, peeled and quartered
2 teaspoons cornstarch
Steamed green cabbage leaves

Directions

1

Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain; discard stems, and mince caps.
2

Combine chicken and next 7 ingredients (chicken through salt) in a large bowl; add 3 tablespoons minced mushrooms (set remaining mushrooms aside), and stir well. Set chicken mixture aside.
3

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 each circle. Bring 4 moistened points over filling to center, pressing fingers together. 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). Working with 1 dumpling at a time, fill first pocket with minced 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.
4

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. Serve dumplings with dipping sauces.