Gyoza 锅贴 - Chicken and Napa Cabbage Dumpling

Ingredients:
napa cabbage, blanched, squeezed napa dry of excess moisture and finely shredded;
ground chicken
dumpling skin wrappers;

seasoning: soy sauce, salt, white pepper, sesame oil, cooking wine, minced ginger, water
(Note: Adding water will make the filling juicy); 1 egg as binder

Directions:
In a heated pan, add some oil.

When oil is warm, add in gyoza (bottom down) and do not turn the gyoza. Allow them to sizzle till bottom of the dumpling is slightly charred.

While the pan is hot, add water till dumplings are partially submerged. Cover the pan and allow the steam to cook the dumpling skin and the filling inside the dumpling.

When most of the water have evaporated away, use a flat metal spatula to remove the gyoza gently from the pan. Start the next batch.


http://teczcape.blogspot.sg/search/label/chicken




 

Beijing cabbage with button mushrooms & carrots

Ingredients:
Half a head of Beijing cabbage, shredded.
6-8 pieces of canned button mushrooms, halved.
Half a carrot, sliced.
3 cloves of garlic, chopped.
2 slices of ginger, julined.
1/4 tsp salt
1 tsp sugar
2 tsps oyster sauce
1/4 cup water
1 tbsp chinese wine
fried onions and onion oil

Method:
Heat up 3 tbsps of oil and fry garlic, ginger and carrots till fragrant.

Add in the cabbage and mushrooms and mix well.

Add in water and let cabbage simmer for about two minutes, covered.

Remove cover and add in the salt, sugar, pepper, oyster sauce and chinese wine.

Stir well and scoop cabbage up.

Garnish cabbage with fried onions and a tsp of onion oil.


http://cookbakelegacy.blogspot.sg/2007/01/beijing-cabbage-with-button-mushrooms.html