12 inch or larger nonstick pan with lid (see through lid is easier)
Dumpling Maker
Instructions
Mix together all of the ingredients for the
filling. Filling maybe prepared in advance and refrigerated.
Cut the corners (1/4 inch) off of the square won
ton skins.
Put the skins in a dumpling maker and add about 2
teaspoons of the filling in the center.
Dipping your finger in a small dish of room temperature water, run the
wet finger completely
around the edge.
Close the maker together, (the filling should not
come out and the skin should not tear)
Open the maker and pick up the dumpling.
Fin side up, gently press the dumpling down on a
flat surface creating a flat bottom.
With your fingers, press the dumpling from the
filling around all of the sides.
Gently eliminating the air pockets.
Put aside until all are made.
Usually make 3 batches at once. In that instance
add one extra package of won ton skins. total 4
Heat up the pan with a light coating of oil just
covering the bottom of the pan. (electric stove 7)
When oil is simmering, add dumplings in rows, fin
side up.
Once browned, flip the dumplings on to one side
and once browned, to the other side.
If necessary take the pan off of the stove while
flipping.
When all three sides have been browned add about a
1/4 cup of chicken broth, turn heat down (3) and
put on the lid.
In about 5 minutes remove the lid and add another
1/4 cup of the broth.
Total cooking time should be about 10 minutes.
During steaming occasionally shake the pan to
confirm that they are not sticking.
Typically there is little broth left after the
steaming is completed.
Stored in the refrigerator they will last about a
week. Reheat for about 30 to 45 seconds in a
microwave.
They can also be frozen. Thaw completely before
reheating.
Can be served plain or with Soy Sauce, Seasoned Rice
Wine Vinegar, Hot Sesame Seed Oil or Duck
Sauce for dipping.
Originally Submitted
10/27/2012
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