Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 8 x Chinese dry mushrooms
- 1 1/2 c. peeled and chopped fresh water chestnuts - (375ml)
- 1 c. grnd pork butt - (250ml)
- 2 Tbsp. finely minced cilantro - (30ml)
- 1 c. chopped scallions - (250ml)
- 1 Tbsp. Rice cooking wine - (15ml)
- 1 Tbsp. Soy Sauce - (15ml)
- 1 Tbsp. oyster sauce - (15ml)
- 1 Tbsp. peanut butter - (15ml)
- 1 tsp sesame oil - (5ml)
- 2 tsp sugar - (10ml)
- 1/4 tsp salt - (1.25ml)
- 1/4 tsp grnd white pepper - (1.25ml)
- 1/2 c. cornstarch - (125ml)
- 2 x beaten large egg whites
- 1 c. fresh round won ton skins (250ml)
- Dipping Sauce
- 2 Tbsp. Peanut oil - (30ml)
- 2 Tbsp. Chicken stock - (30ml)
- 1/4 tsp freshly grated Ginger - (1.25ml)
- 1 x clove of chopped garlic
- 1 tsp soy sauce - (5ml)
- 1 tsp sugar - (5ml)
Direcciones
- You will need a damp towel and a bamboo steamer
- Soak the mushrooms in 1/2 c. cool water for 30 min till softened. Remove, and then squeeze dry. Cut and throw away stems and mince the caps.
- Combine the grnd pork, mushrooms, chopped water chestnuts, cilantro, and scallions in to a large bowl. Add in rice wine, sesame oil, soy sauce, oyster sauce, peanut butter, sugar, salt & pepper, and stir. Introduce cornstarch and incorporate all of the flavour using your hands. Let mix set in fridge for at least 4 hrs.
- After 4 hrs, remove your dumpling mix. Add in beaten egg whites and fold in with hands again.
- Place won ton skins on work surface and lightly cover with a damp towel, this will prevent them from drying out.
- Make a circle with your thumb and index finger on your left hand and place a wonton wrapper over the circle. With a spoon scoop a couple of tsp. of the fold in to the wrapper letting it sag through your finger circle. Gently squeeze the top together and pleat the excess skin - pressing down the filling. Repeat till you have used all of your dumpling mix.
- Place two cabbage leaves on the base of bamboo steamer. Lay the dumplings on top 1/2 inch apart. Place the steamer over boiling water for 5-7minutes. Carefully remove dumplings and continue with residual dumplings, replenishing the water below your steamer as necessary.
- Serve and enjoy!
- Dipping Sauce:For a simple dipping sauce combine peanut oil, chicken stock, ginger, garlic, soy sauce and sugar.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 142 | |
| Calories from Fat 39 | 27% |
| Total Fat 4.41g | 6% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 8mg | 3% |
| Sodium 221mg | 9% |
| Potassium 242mg | 7% |
| Total Carbs 20.56g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.59g | 1% |
| Protein 5.2g | 8% |
