Sunday, February 10, 2008
Chef Gert taught me how to crimp the dumpling. It was my first try. This method need a little practise. Mine turn out crooked. But it was fun to learn new thing. I definetely do not have to spend $$ with frozen tasteless potsticker from the store.
1 pound ground chicken
1/2 cup chopped fresh shrimp
6 leaves of Napa cabbage (chopped small, sprinkle 1/2 teaspoon salt and squeeze to drain the water)
3 Spring onion
1/2 teaspoon grated fresh ginger
2 tablespoon oyster sauce
3 tablespoon soy sauce
6 tablespoon corn starch
1/2 cup water chestnut
salt and pepper to taste
Method: Mix all the ingredients in a bowl. Use a piece of dumpling wrap(you can buy it from Asian store), put a teaspoon of filling in the center. Wet the edges with water. Then crimp the edges together.
Heat oil in a frying pan. Lay the dumpling until the bottom is brown. Add water. Let it boil and cover until dry. Then uncover and and let the dumpling brown. You can steam the dumpling, boil or pan fry the dumpling.