R E C I P E S

Pork Dumplings with Dipping Sauce

1/3 pound ground lean pork

1/3 cup finely chopped button mushrooms (about 1 ounce)

3 scallions, chopped

½small carrot, peeled and finely chopped

1 celery rib, finely chopped

2 tablespoons soy sauce

1 teaspoon sesame oil

36potsticker or Hong Kong dumpling wrappers*

2tablespoons soy sauce

1medium green chile pepper, chopped

½teaspoon dark sesame oil

2 teaspoons brown sugar

1 tablespoon sherry

Makes 36 dumplings

In medium bowl, mix the first seven ingredients together well. Working with 2 or 3 wrappers at a time, place rounded teaspoon of mixture in center of each wrapper. Moisten edges with finger dipped in cold water, then press edges together firmly to form half moon. Continue until all pork mixture has been used.

Spray steam tray with nonstick cooking spray. Place 18 dumplings in the each steam tray leaving some space between. Place one steam tray on the glass tray. Place trays on the upper and lower position.

Press Steam Cook High and enter 16-18 minutes. Press Minute Plus/START.

Combine remaining five ingredients for the dipping sauce.

*You may also use round wrappers called Gyoza wrappers or you can use square wonton wrappers and trim the corners to form a circle.

Nutritional analysis per serving:

 

 

Serving size: 2 dumplings

 

 

 

Calories:

60

Fat:

1.5

g

Protein:

3 g

Cholesterol:

5

mg

Carbohydrate:

8 g

Sodium:

380 mg

 

 

 

 

 

Chicken & Bacon Dumplings

6 Chinese dried mushrooms

¼pound very lean bacon, coarsely chopped

¼pound boneless chicken breast, coarsely chopped

1 tablespoon cornstarch

1 tablespoon oil

10canned water chestnuts, drained and finely chopped

1tablespoon dry sherry

1teaspoon sugar

1teaspoon sesame oil

1½ tablespoons dark soy sauce 1 teaspoon minced garlic

36potsticker or Hong Kong dumpling wrappers*

36single leaves of cilantro

Makes 36 dumplings

In small bowl, place mushrooms and 2 cups boiling water. Cover and set aside for 15 minutes. Drain and squeeze as dry as possible. Remove and discard the stems and any hard pieces. Finely chop the rest and put in bowl.

In small or large food processor, blend bacon, chicken and cornstarch into a paste.

In medium skillet over high heat, heat oil. Swirl to cover the bottom. Add the chicken mixture and stir- fry, breaking up any lumps, until opaque. Add the next six ingredients and mushrooms. Stir-fry until heated through, to mix the flavors, about 2 to 3 minutes. Turn into medium bowl. Cover and chill.

Work with 2 or 3 wrappers at a time. Keep remainder covered. Put 1 teaspoon of the chicken mixture in the center of each wrapper. Put a cilantro leaf on top of the mixture. Dip your finger in water and run it around the edge of the wrapper. Bring the edges together

firmly to form a half moon. Press between fingers to seal edges. Set finished dumplings aside, covered, until all the dumplings have been made.

Spray steam tray with nonstick cooking spray. Place 18 dumplings in the each steam tray leaving some space between. Place one steam tray on the glass tray. Place trays on the upper and lower position.

Press Steam Cook High and enter 16-18 minutes. Press Minute Plus/START.

Serve hot, with soy sauce seasoned with freshly ground pepper.

*You may also use round wrappers called Gyoza wrappers or you can use square wonton wrappers and trim the corners to form a circle.

Nutritional analysis per serving:

 

 

Calories:

30

Fat:

1

g

Protein:

1 g

Cholesterol:

0

mg

Carbohydrate:

4 g

Sodium:

100 mg

 

 

 

 

 

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Sharp AX-1100R, AX-1100S C I P E S, Pork Dumplings with Dipping Sauce, Chicken & Bacon Dumplings, Makes 36 dumplings
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