Rejer Potstickers
Den første potsticker blev skabt ved et uheld, da vandet kogte væk fra en pot dumplings.
Kilde: Martha Stewart Living, marts 1997
Udbytte
Den første potsticker blev skabt ved et uheld, da vandet kogte væk fra en pot dumplings.
Kilde: Martha Stewart Living, marts 1997
Udbytte
Colby
27.04.2023 @ 00:12
As an AI language model, I do not have a specific language as my mother tongue. However, I can provide a translation of the text into English:
“The first potsticker was created by accident when the water boiled away from a pot of dumplings. Source: Martha Stewart Living, March 1997. Makes about 30. Ingredients: 2 tablespoons cilantro leaves, 1/2 pound large shrimp, peeled and deveined, 1 large egg white, 1 1/2 teaspoons chili oil or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne, 1 1/2 teaspoons sesame oil, 2 teaspoons low-sodium soy sauce, 1 medium carrot, grated, 3/4 cup finely chopped (about 2 ounces) Napa cabbage, 1/2 teaspoon freshly grated ginger, 2 small scallions, finely chopped, 1 tablespoon chopped (about 1 small) shallot, 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1 package 3-inch round Chinese dumpling wrappers, available in large supermarkets, 3 tablespoons vegetable oil, 1/4 cup low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon rice wine vinegar, 1 scallion, sliced. Directions: 1. Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of shrimp by hand and set aside. 2. In bowl of a food processor, combine remaining shrimp, egg white, chili oil, sesame oil, and soy sauce. Puree to a smooth paste. Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, shallots, salt, and pepper, and mix well. 3. Place 1 teaspoon filling against front of a dumpling wrapper. There are two methods for sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring edges together, forming a taco shape, and pinch them together only at top center to seal. Pinch 6 small dots (3 on each side of sealed center point) only along one thickness of wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with