Spinach-Chicken Dumplings - cooking recipe
Ingredients
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1 1/4 tsp. salt
1/4 tsp. black pepper
3 tsp. cornstarch
4 Tbsp. vegetable oil
20 oz. fresh spinach
1 lb. ground chicken
1 egg
1 1/2 Tbsp. vegetable oil
Goyoza round pasta wraps
Preparation
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Place spinach into boiling water until it softens (10 to 15 minutes).
Then put spinach into cold water to cool.
When cool, wring out extra water.
Then chop finely.
Mix spinach with salt, pepper, cornstarch, oil, chicken and egg.
Moisten edges of individual pasta wraps lightly.
Put 1 teaspoon of mixture on each moistened pasta wrap.
Fold the pasta wraps in half and crinkle the remaining edges to enclose the mixture.
Then put dumplings into a nonstick pan with 1 cup cold water for about 15 minutes or until the water evaporates.
Cook 3 to 5 minutes on low in oil.
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