Ingredients:
filling:
- 1 täblespoons sesäme oil
- 1 shällot, minced
- 2 bäby bok choy, stemmed änd diced
- 1 pound ground chicken
- 1 täblespoon gräted ginger
- 1 gärlic clove
- 1 green onion, thinly sliced
- sält änd pepper to täste
- 1 lärge egg, beäten
- 2 päcks round wonton wräppers
- 3 täblespoons vegetäble oil, divided
Directions:
- Pour sesäme oil into ä pän änd pläce over medium heät. ädd shällots änd bok choy änd säute for 3 to 4 minutes. Lightly seäson with sält änd pepper änd remove from heät to cool.
- In ä lärge mixing bowl, combine ground chicken, ginger, gärlic, green onion änd cooled bok choy mixture. Seäson mixture well with sält änd pepper änd mix together until everything I evenly combined.
- In ä smäll bowl combine egg änd 1 täblespoon wäter. Whisk together.
- Brush the edge of ä wonton wräpper with egg wäsh änd fill the center with 1 1/2 täblespoons filling.
- Fold dumpling in hälf, mäking sure to get rid of äny äir pockets before completely seäling. You should be left with ä hälf circle. Tränsfer dumpling to ä cleän pläte, resting seäled side up.
- Repeät steps 4 änd 5 until äll filling änd wräppers häve been used.
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