Side Pannel
Chinese Pit Stickers
Ingredients List
- 2 c Napa/green cabbage,
- -finely chopped
- 1 ts Salt
- 1/2 lb Shrimp, peel, devein
- -finely chopped
- 1 lb Lean ground pork
- 2 tb Light-colour soy sauce
- 2 tb Rice, sherry, or white wine
- 1 tb Green onion, chopped
- 1 tb Sesame oil
- 2 ts Gingerroot, minced
- 1 Garlic clove, minced
- 64 Wonton wrappers [=2 pkgs]
- 1/4 c Vegetable oil
- 1 c Chicken stock, or water
Directions
DIPPING SAUCE
2 tb Light-coloured soy sauce
1 tb Rice vinegar
1 ts Gingerroot, minced
1. In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out
liquid. Squeeze any liquid from shrimp. In large bowl, mix cabbage, shrimp,
pork, soy sauce, wine, onion, oil, ginger and garlic.
[Filling can be covered and refrigerated for up to 6 hours.]
2. With 3-inch round cutter, cut wonton wrappers into circles, keeping
covered with damp cloth to prevent drying out. Working with 4 warpers at a
time, brush edges lightly with water. On 1 half of each round, pinch four
1/4-inch pleats.
3. In rounded hollow of each wrapper, place 2 ts filling; fold pleated side
over filling, matching edges and pressing out all air. Press edges to seal.
4. Arrange, seam side up, on waxed paper-lined sheet, curving into crescent
shape and pressing lightly to flatten bottom.
[Dumplings can be prepared to this point, covered with plastic warp and
refrigerated for up to 24 hours, or frozen, then stored in airtight
container for up to 1 week; thaw in refrigerator before continuing.]
Cover with damp cloth.
5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat; fry 16
dumplings in each, flat side down, for 1 minute or until golden on bottom.
Pour 1/4 cup stock into each pan; reduce heat to low. Cover and cook,
without turning, for 7 minutes or until dumplings are translucent and most
of the liquid has evaporated.
6. Uncover and increase heat to medium; cook for 5-7 minutes or until
liquid evaporates and bottoms are dark brown. Drain on paper towel.
Transfer to dish; keep warm. Wipe pan; repeat with remaining dumplings.
Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve with hot
or warm dumplings.
2 tb Light-coloured soy sauce
1 tb Rice vinegar
1 ts Gingerroot, minced
1. In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out
liquid. Squeeze any liquid from shrimp. In large bowl, mix cabbage, shrimp,
pork, soy sauce, wine, onion, oil, ginger and garlic.
[Filling can be covered and refrigerated for up to 6 hours.]
2. With 3-inch round cutter, cut wonton wrappers into circles, keeping
covered with damp cloth to prevent drying out. Working with 4 warpers at a
time, brush edges lightly with water. On 1 half of each round, pinch four
1/4-inch pleats.
3. In rounded hollow of each wrapper, place 2 ts filling; fold pleated side
over filling, matching edges and pressing out all air. Press edges to seal.
4. Arrange, seam side up, on waxed paper-lined sheet, curving into crescent
shape and pressing lightly to flatten bottom.
[Dumplings can be prepared to this point, covered with plastic warp and
refrigerated for up to 24 hours, or frozen, then stored in airtight
container for up to 1 week; thaw in refrigerator before continuing.]
Cover with damp cloth.
5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat; fry 16
dumplings in each, flat side down, for 1 minute or until golden on bottom.
Pour 1/4 cup stock into each pan; reduce heat to low. Cover and cook,
without turning, for 7 minutes or until dumplings are translucent and most
of the liquid has evaporated.
6. Uncover and increase heat to medium; cook for 5-7 minutes or until
liquid evaporates and bottoms are dark brown. Drain on paper towel.
Transfer to dish; keep warm. Wipe pan; repeat with remaining dumplings.
Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve with hot
or warm dumplings.
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