Text 6020, 78 rader
Skriven 2011-01-20 07:38:00 av Dave Drum (1:124/311)
Ärende: Gourmet 565
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Celery Pot Stickers
 Categories: Poultry, Dumplings, Oriental
      Yield: 20 servings
 
  1 1/2 md Celery ribs, leaves
           - reserved
      2 cl Garlic
    1/4 lb Ground dark meat chicken
  3 1/2 tb Soy sauce; divided
    1/4 ts Asian sesame oil
     20    Wonton or gyoza wrappers
      1 tb Rice vinegar (not seasoned)
      2 tb Vegetable oil
    1/2 c  Water
 
  Traditional pot stickers, complete with fresh dough and the requisite
  number of pleats, are best saved for a special occasion. This
  version, made with store-bought wonton wrappers, is easy enough for a
  weeknight meal. A flavorful filling of ground chicken and celery
  (left over from Sage Stuffing) is seasoned with sesame oil and soy
  sauce and enclosed within the simply folded wonton-no pleats
  involved. We do cook the pot stickers the conventional way, by first
  frying them and then steaming them until the water evaporates and the
  bottoms are crisp and golden. It is imperative to use dark chicken
  meat (from legs and thighs) because it doesn’t dry out the way leaner
  white meat can.
  
  Make filling: Cut celery into 2-inch pieces. With food processor
  running, drop in celery and garlic and finely chop. Stop motor and
  add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon
  each of salt and pepper. Pulse until just combined.
  
  Form dumplings: Put 2 wrappers on a dry surface, keeping remaining
  wrappers in package, and lightly brush edges with water. Mound a
  rounded teaspoon filling in center of each wrapper. Fold in half,
  into triangles or half-moons, and pinch edges tightly to seal. Make
  18 more dumplings in same manner.
  
  Make dipping sauce: Chop enough celery leaves to measure 1 1/2
  tablespoons and stir together with remaining 3 tablespoons soy sauce
  and vinegar.
  
  Fry dumplings: Heat vegetable oil in a 12-inch nonstick skillet over
  medium-high heat until hot, then arrange dumplings, slightly
  overlapping, in a spiral pattern and fry until bottoms are pale
  golden, 2 to 3 minutes. Add water, tilting skillet to distribute,
  then cover tightly with lid and cook until liquid has evaporated and
  bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a
  spatula to loosen and lift edges to check bottoms; replace lid and
  continue cooking if necessary, checking after 1 to 2 minutes.) Remove
  lid and invert a large plate with a rim over skillet. Holding plate
  and skillet tightly together, invert dumplings onto plate. Serve
  immediately, with dipping sauce.
  
  Recipe by Andrea Albin
  
  November 2008 | Gourmet
  
  Makes 20 dumplings
  
  MM Format by Dave Drum - 09 April 2009
  
  Uncle Dirty Dave's Archives
 
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ENJOY!!!

From Uncle Dirty Dave's Kitchen
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