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June 08 Gardening and Gyoza!!Well....Ive just come in from the garden ...all sweatty and dirty! Feels like there's a thousand tiny bugs crawling all over me!! UUgghhh I hate it! I'll probably find damn chiggers attached to me tomorrow! So gross!
So anyway...something got acomplished today at least. The garden is "dead dafodill" and weed free...all ready for new flowers tomorrow! Yaaayyy...so exciting! We have a massive Mulberry tree in our front yard that acts as an umbrella to our yard when it rains...really cool..and kind of surreal at the same time. When it rains you can stand under that tree and watch the rain pour down in the neighbours yard and not get more than a drop on your shoulder. Unfortunatley, it also blocks a great deal of the sun, so I have to plant shrubs and plants that dont need sunlight to grow. Maybe i could plant some rocks??? Anyone got any suggestions as to a shade loving plant?
Now to last night's dinner...
Grilled chicken Gyoza with Asian Salad
This Gyoza (or Pot Stickers) is relatively simple to make....maybe a llittle time consuming, so plan at least 30 minutes preparation time. Williams and Sonoma has a great "Dumpling Mold" that makes the job of making the Gyoza sooo much easier!! And they come out perfect everytime! If your serving just Gyoza with a side salad, usually use roughly half a chicken breast per person. So this recipe is for four people...
Two Chicken breasts
1/4 cup of dried Shitake mushrooms
1 1/2 cups og Nappa Cabbage
1/2 teaspoon salt
1 tablespoon each of light soy sauce
and Asian sesame oil
1 1/2 teaspoons of Chinese rice vinegar
1 1/2 teaspoons of freshly peeled and minced ginger
1 clove garlic, minced
1/2 cup ( 3/4 oz / 20 g) minced fresh garlic chives
1 1/2 tablespoons of cornstarch (cornflower)
1/4 teaspoon of white pepper
45 thin, round wonton wrappers
4 tablespoons (2fl oz / 60ml) peanut oil
1 cup (8 fl oz / 250 ml) low-sodium chicken broth
Good quality Japanese Gyoza dipping sauce
Soak the dried mushrooms in warm water to cover for 30 minutes. Drain and remove the stems and then mince the caps
Place the chicken breasts in Glad wrap and pound them flat with a rolling pin, to roughly 1/4 of an inch thick. Grill them both over an open flame grill for around five minutes each side...or untill the centers are slightly pink (but NOT raw!) Chop the chicken into very small cubes (around 1/2 centimeter / 1/8th inch square) Remember...these pieces have to go inside the wonton wrappers...so they need to be small...but not minced.
In a large bowl toss together chopped cabbage and salt and let stand for 30 minutes to leach out the water from the cabbage.Using your hands, wring out as much of the water from the cabbage as you can. I find it more effective to use a good thick paper towel to wrap a hand-full of cabbage at a time and then squeeze out the water.
Discard the water and place the cabbage in a large clean bowl. Add the mushrooms, chicken, garlic chives, soy sauce, sesame oil, rice wine, ginger, garlic, cornstarch, and white pepper and, using a rubber spatula, mix vigorously to combine the ingredients well.
To fill each Gyoza, place a wonton wrapper on a work surface (or use the Dumpling Mold) and brush the edges with water; keep the other wrappers covered with a damp cloth until your ready to work with them (so they dont dry out). Place 1 teaspoon of filling in the center of each wrapper, fold the wrapper in half to enclose the filling, and pleat the outer edge. Place the finished Gyoza on a lightly floured baking sheet. Repeat with the remaining filling and wrappers.
Pre-heat the oven to 250 (F) (120 C) In a large non-stick frypan over medium high heat, heat 1 tablespoon of the peanut oil. Add 10-12 Gyoza, flat bottom down and in a single layer. Sear until golden brown on both sides, 3-4 minutes. Pour 1/4 cup of the broth into the pan, cover, and let steam until all the broth evaporates, the Gyoza's should be tender, but still firm, and the filling cooked through, 4-5 minutes. Transfer to a platter, cover with aluminum foil, and keep warm in the oven. Cook the remaining Gyoza and broth in three or so batches.
Serve the Gyoza hot, with Gyoza dipping sauce.....and enjoy!!!
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