Our obsession with potstickers led us to these miniature goyza from renowned chef Michael Schulson. Filled with a mixture of chicken and vegetables, these pillowy clouds are tender and succulent and pair beautifully with Asian Dipping Sauce (see recipe on our web site). They can be steamed, boiled or pan-fried if preferable. 50 pieces.
Ingredients
FILLING- NAPA CABAGE, CHICKEN BREAST, WATER, CANOLA OIL, SUGAR, SALT, CORN STARCH, SESAME OIL, CHICKEN FLAVOR BASE. DOUGH- WHEAT FLOUR, WATER, WHEAT GLUTEN CORN STARCH,SALT.
Cooking Instructions
PAN FRY- HEAT A LARGE FRYING PAN OVER HIGH HEAT. ADD OIL TO COAT PAN. ADD FROZEN DUMPLINGS AND COOK FOR 1 MINUTE. REDUCE HEAT, ADD 1/2 CUP OF WATER INTO THE PAN.COVER AND SIMMER UNTIL LIQUID IS ABSORBED.STEAMING- ADD OIL AND LIGHTLY COAT STEAMING RACK. ARRANGE DUMPLINGS ON RACK. PLACE OVER BOILING WATER. COVER AND STEAM 10-12 MINUTES OR UNTIL HEATED THROROUGHLY.FOR SOUP- ADD FROZEN DUMPLINGS TO BOILING WATER. COVER AND BOIL OVER HIGH HEAT FOR ABOUT 3 MINUTES OR UNTIL DUMPLINGS FLOAT. REDUCE HEAT AND SIMMER FOR 2 MINUTES.
|
View Full Cart / Update Quantities