Place the dumplings into the steamer basket it's OK if they touch each other. Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Leave the top open so the meat-seafood mixture is visible. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Start heating water in the bottom of steamer on the stovetop to bring to a boil. Gently combine the crab meat and ground shrimp with the pork mixture. Blend the shrimp in a food processor to a coarse texture. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Strain the oil and hold the garlic until ready to plate.įor the dumplings: Put the ground pork in a large mixing bowl. In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil set aside.
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