Recipe

Pork-and-peanut Dumplings Recipe

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Ingredients

Directions

Step #1 Combine boiling water & mushrooms in a bowl; cover & let this stand 30 mins.
Step #2 Drain, reserving 1/4 c mushroom liquid, & let cool completely.
Step #3 Discard stems, & finely chop caps; set aside.
Step #4 Cook pork, gingerroot, & garlic In a large-ish nonstick skillet over med-heat/flame until browned, stirring to crumble.
Step #5 Drain well, & return pork mixture to skillet.
Step #6 Combine reserved mushroom liquid & cornstarch; stir well.
Step #7 Add to skillet; cook over med-heat/flame 30 seconds or until thickened, stirring constantly.
Step #8 Remove from heat; stir in the sliced mushroom caps, soy sauce, peanuts, green onions, cilantro, & sugar.
Step #9 Working with 1 gyoza skin at a time (cover remaining skins to keep them from drying out), spoon about 2 tsps pork mixture into center of each skin.
Step #10 Moisten edges of skin with water.
Step #11 Fold in half, pinching edges together to seal.
Step #12 Place dumplings, seam sides up, on a baking sheet; cover loosely with a towel to keep from drying out.
Step #13 Line a bamboo steamer with steamed green cabbage leaves.
Step #14 Place dumplings 1/2 inch apart in steamer, & cover with steamer lid.
Step #15 Add water to a large skillet to a depth of 1 inch, & bring to a boil.
Step #16 Place steamer in skillet, & steam dumplings 10 mins.
Step #17 Remove dumplings from steamer.
Enjoy the Pork-and-Peanut Dumplings recipe

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