Bacon And Liver Dumplings |
Course : Chinese
Serves: 1 |
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Ingredients:
12 slices bacon -- cooked, crumbled |
6 ounces chicken livers |
---marinade--- |
2 teaspoons rice wine or sherry |
1 teaspoon sugar |
2 tablespoons soy sauce |
1/4 teaspoon white pepper |
---dipping sauce--- |
4 teaspoons ginger -- minced |
6 medium green onions -- minced |
1 tablespoon honey |
2 tablespoons soy sauce |
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Preparation / Directions:
Sauté the chicken livers until done and finely chop.
Add chopped chicken livers and bacon to a glass bowl, add marinade liquid and mix well.
Let stand in refrigerator for at least 2 hours.
Add beaten egg to filling mixture.
Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe. Or buy dumpling or wan ton skins.
Place about 1 teaspoon of filling in the center of each dumpling. Make half-moon pockets and seal edges with egg wash.
Steam for 10-12 minutes.
Fry in a little oil until golden brown.
Serve hot with dipping sauce.
Dipping sauce: Combine sauce ingredients and let stand at least one hour before serving. Serve sauce at room temperature.
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