Wednesday, March 19, 2014

Potstickers Dumplings (Hoanh Thanh Ap Chao)

Potstickers Dumplings (Hoanh Thanh Ap Chao)

1/2 cup Shiitake Mushroom
1/2 lb. Pork
1/4 cup Wood Ear Mushroom
1 package Wonton Wrap
1 tsp. Rice Cooking Wine
1 tsp. Sesame Oil
1 Tbsp. Soy Sauce
2 Garlic Cloves
1 Green Onion
1 small Napa Cabbage
1 tsp. Tapioca Starch
1 tsp. Sugar
1 Tbsp. Oyster Sauce
White Pepper

Mince 1/2 lb. Pork.  Peel 2 Garlic Cloves and mince into the Pork.  Chop 1/2 Green Onion, combine with meat. Set aside. Chop 1/2 cup Shiitake Mushroom, remember to soak in water until soften.
Then set aside.  Chop 1/4 cup Wood Ear Mushroom, soak in water to soften before chopping.  Put in a bowl and set aside. Chop 1 small Napa Cabbage. You need about 2 1/2 cup. Put in a bowl and set aside.
In a bowl, add in the meat. Add 1/2 cup chopped Shiitake Mushroom.  Add 1/4 cup chopped Wood Ear Mushroom. Add 2 1/2 cup chopped Napa Cabbage. Add 1 tsp. Tapioca Starch.
Add the rest of the Green Onion chopped. Add 1 tsp. Sugar. Add 1 tsp. Rice Cooking Wine. Add 1 tsp. Sesame Oil. Add 1 Tbsp. Oyster Sauce. Add 1 Tbsp. Soy Sauce.
Add some White Pepper. Mix well, cover with plastic wrap.  Let it sit for 15 minutes before wrapping into dumplings. After 15 minutes, wrap the dumplings. Repeat until you use up all the wrappers and fillings.
Using a large pan, place the dumplings in the pan.  Pour a small amount of water, cover with a lid.  Once the water has been absorbed. Pour in some Oil.
When the bottom of the dumplings turn slightly brown, remove from heat.  Serve with some soy sauce.

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