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dumplings golden coin
by Joan
Chinese
Ingredients
•FILLING
•6 ozs raw shrimp, shelled, deveined
•1/2 lb spinach leaves
•2 dried black mushrooms, soaked in water
•1 green onion, minced
•1 tsp minced gingerroot
•2 tsp light soy sauce
•2 tsp dry sherry
•1 tsp sesame oil
•1 pinch sugar
•1/4 tsp salt
•1 tablespoon cornstarch
•4 eggs, well beaten
• SAUCE
•3/4 cup chicken stock
•1 tablespoon light soy sauce
•1 tablespoon dry sherry
•1 tsp oyster sauce
•1/4 tsp sugar
•1/4 tsp salt
Steps
1.PREPARATION
2. Mince shrimp very finely.
3. Blanch spinach for 15 seconds in boiling water. Dump ito colader and
press out all excess liquid. Chop spinach finely.
4. When mushrooms are softened, stem and mince,
5. Combine filling ingredients and mix thoroughly.
6. Heat 2 small frying pans, preferably cast iron, over medium heat. When
heated, lightly oil. Add 1 T beaten egg in separate areas of frying pan
(about 3 to a pan) As bottom of egg sets, add 1 tsp filling to center of
each egg circle (eggs can form perfect circles if you use cut out cans to
contain eggs.) Fold egg in half over filling and press around edges. Cook
on both sides until golden. Remove, cool and cover woth plastic wrap. (Can
be done up to 1 hour ahead of serving)
LAST MINUTE COOKING:
7. Make sauce.
8. Add dumplings to skillet. Add suace and cook over medium het until
liquid almost disappears, about 5 minutes. Tip out onto plate and erve at
once.
