Directions: |
Directions:Place cabbage in work bowl food processor fitted with a steel blade. Cover and process until finely chopped. Sprinkle 1/8 tsp salt over cabbage in medium bowl; let stand at room temperature 30 minutes. Squeeze out excess water. Cut 2 green onions diagonally into 2-inch pieces. Mix ketchup, Hoisin sauce, chili paste, and soy sauce.
Place chicken thigh in work bowl of food processor fitted with a steel blade. Cove and process until finely chopped. Combine chicken, cabbage, chopped green onions, sugar, gingerroot, egg white, ½ tsp salt and the cornstarch in medium bowl.
Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Wet the edge of half of the circle closest to fingers. Pinch 2 or three pleats into the wet edge. Place 1 heaping teaspoon chicken mixture in center of skin.
Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.)
Heat water to boiling in Dutch oven; add dumplings. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Immediately rinse dumplings in cold water; cover with iced water to prevent them from sticking together.
Heat oil in 12 inch skillet pan over high heat. Add ketchup mixture; heat to boiling; stirring constantly. Add dumplings; cook uncovered 3 minutes. Stir in green onion pieces.
25 to 30 appetizers. |
This recipe for Sichuan Chicken Dumplings is from