Sharp AX-1100 Operation Manual With Cookbook page 41

R E C I P E S
Pork Dumplings
with Dipping Sauce
/ pound ground lean pork
1
3
/ cup fi nely chopped button mushrooms
1
3
(about 1 ounce)
3 scallions, chopped
½ small carrot, peeled and fi nely chopped
1 celery rib, fi nely chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
36 potsticker or Hong Kong dumpling wrappers*
2 tablespoons soy sauce
1 medium green chile pepper, chopped
½ teaspoon dark sesame oil
2 teaspoons brown sugar
1 tablespoon sherry
In medium bowl, mix the first seven ingredients
together well. Working with 2 or 3 wrappers at a time,
place rounded teaspoon of mixture in center of each
wrapper. Moisten edges with fi nger dipped in cold
water, then press edges together fi rmly to form half
moon. Continue until all pork mixture has been used.
Spray steam tray with nonstick cooking spray. Place
18 dumplings in the each steam tray leaving some
space between. Place one steam tray on the glass
tray. Place trays on the upper and lower position.
Press Steam Cook High and enter 16-18 minutes.
Press Minute Plus/START.
Combine remaining fi ve ingredients for the dipping
sauce.
* You may also use round wrappers called Gyoza
wrappers or you can use square wonton wrappers
and trim the corners to form a circle.
Nutritional analysis per serving:
Serving size: 2 dumplings
Calories: 60
Protein: 3 g
Carbohydrate: 8 g
Makes 36 dumplings
Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 380 mg
Chicken & Bacon Dumplings
6 Chinese dried mushrooms
¼ pound very lean bacon, coarsely chopped
¼ pound boneless chicken breast, coarsely chopped
1 tablespoon cornstarch
1 tablespoon oil
10 canned water chestnuts, drained and fi nely chopped
1 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon sesame oil
1½ tablespoons dark soy sauce
1 teaspoon minced garlic
36 potsticker or Hong Kong dumpling wrappers*
36 single leaves of cilantro
In small bowl, place mushrooms and 2 cups boiling
water. Cover and set aside for 15 minutes. Drain and
squeeze as dry as possible. Remove and discard the
stems and any hard pieces. Finely chop the rest and
put in bowl.
In small or large food processor, blend bacon,
chicken and cornstarch into a paste.
In medium skillet over high heat, heat oil. Swirl to
cover the bottom. Add the chicken mixture and stir-
fry, breaking up any lumps, until opaque. Add the next
six ingredients and mushrooms. Stir-fry until heated
through, to mix the fl avors, about 2 to 3 minutes. Turn
into medium bowl. Cover and chill.
Work with 2 or 3 wrappers at a time. Keep remainder
covered. Put 1 teaspoon of the chicken mixture in the
center of each wrapper. Put a cilantro leaf on top of
the mixture. Dip your fi nger in water and run it around
the edge of the wrapper. Bring the edges together
fi rmly to form a half moon. Press between fi ngers to
seal edges. Set fi nished dumplings aside, covered,
until all the dumplings have been made.
Spray steam tray with nonstick cooking spray. Place
18 dumplings in the each steam tray leaving some
space between. Place one steam tray on the glass
tray. Place trays on the upper and lower position.
Press Steam Cook High and enter 16-18 minutes.
Press Minute Plus/START.
Serve hot, with soy sauce seasoned with freshly
ground pepper.
* You may also use round wrappers called Gyoza
wrappers or you can use square wonton wrappers
and trim the corners to form a circle.
Nutritional analysis per serving:
Calories:
Protein:
Carbohydrate:
39
Makes 36 dumplings
30 Fat:
1 g Cholesterol:
4 g Sodium: 100 mg
1 g
0 mg