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with balsamic soy dipping sauce Chefs Anne and David Gingrass Makes about 32 dumplings Ingredients 2 lbs. Ground chicken leg meat 10 each Large shiitake mushroom caps - minced and sauteed 2 tsp. Minced ginger 2/3 bu. Scallions, chopped fine 1 Tbl. Cilantro, minced to taste Salt and pepper 1 pkg. Sui mai wrappers 4 Savoyed cabbage leaves, blanched 1/4 cup Balsamic vinegar 1/4 cup Soy sauce 1/4 cup Mushroom soy sauce 1 Tbl. Grated ginger 1 shot Worcestershire sauce Preparation -make the dipping sauce Combine all ingredients and allow to stand for 30 minutes. -make the dumplings Remove the stems from the mushrooms and dice the caps very small. Saute in a drop of olive oil and season with salt and pepper. After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky. Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper. Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other. Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers. Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked. Serve on a platter with the dipping sauce in a small bowl. |
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