Sharp AX-1100 Operation Manual With Cookbook

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39R E C I P E SPork Dumplingswith Dipping Sauce1/ 3 pound ground lean pork1/ 3 cup finely chopped button mushrooms(about 1 ounce)3 scallions, chopped½ small carrot, peeled and finely chopped1 celery rib, finely chopped2 tablespoons soy sauce1 teaspoon sesame oil36 potsticker or Hong Kong dumpling wrappers*2 tablespoons soy sauce1 medium green chile pepper, chopped½ teaspoon dark sesame oil2 teaspoons brown sugar1 tablespoon sherryMakes 36 dumplingsIn medium bowl, mix the first seven ingredientstogether well. Working with 2 or 3 wrappers at a time,place rounded teaspoon of mixture in center of eachwrapper. Moisten edges with finger dipped in coldwater, then press edges together firmly to form halfmoon. Continue until all pork mixture has been used.Spray steam tray with nonstick cooking spray. Place18 dumplings in the each steam tray leaving somespace between. Place one steam tray on the glasstray. Place trays on the upper and lower position.Press Steam Cook High and enter 16-18 minutes.Press Minute Plus/START.Combine remaining five ingredients for the dippingsauce.* You may also use round wrappers called Gyozawrappers or you can use square wonton wrappersand trim the corners to form a circle.Nutritional analysis per serving:Serving size: 2 dumplingsCalories: 60 Fat: 1.5 gProtein: 3 g Cholesterol: 5 mgCarbohydrate: 8 g Sodium: 380 mgChicken & Bacon Dumplings6 Chinese dried mushrooms¼ pound very lean bacon, coarsely chopped¼ pound boneless chicken breast, coarsely chopped1 tablespoon cornstarch1 tablespoon oil10 canned water chestnuts, drained and finely chopped1 tablespoon dry sherry1 teaspoon sugar1 teaspoon sesame oil1½ tablespoons dark soy sauce1 teaspoon minced garlic36 potsticker or Hong Kong dumpling wrappers*36 single leaves of cilantroMakes 36 dumplingsIn small bowl, place mushrooms and 2 cups boilingwater. Cover and set aside for 15 minutes. Drain andsqueeze as dry as possible. Remove and discard thestems and any hard pieces. Finely chop the rest andput in bowl.In small or large food processor, blend bacon,chicken and cornstarch into a paste.In medium skillet over high heat, heat oil. Swirl tocover the bottom. Add the chicken mixture and stir-fry, breaking up any lumps, until opaque. Add the nextsix ingredients and mushrooms. Stir-fry until heatedthrough, to mix the flavors, about 2 to 3 minutes. Turninto medium bowl. Cover and chill.Work with 2 or 3 wrappers at a time. Keep remaindercovered. Put 1 teaspoon of the chicken mixture in thecenter of each wrapper. Put a cilantro leaf on top ofthe mixture. Dip your finger in water and run it aroundthe edge of the wrapper. Bring the edges togetherfi rmly to form a half moon. Press between fingers toseal edges. Set finished dumplings aside, covered,until all the dumplings have been made.Spray steam tray with nonstick cooking spray. Place18 dumplings in the each steam tray leaving somespace between. Place one steam tray on the glasstray. Place trays on the upper and lower position.Press Steam Cook High and enter 16-18 minutes.Press Minute Plus/START.Serve hot, with soy sauce seasoned with freshlyground pepper.* You may also use round wrappers called Gyozawrappers or you can use square wonton wrappersand trim the corners to form a circle.Nutritional analysis per serving:Calories: 30 Fat: 1 gProtein: 1 g Cholesterol: 0 mgCarbohydrate: 4 g Sodium: 100 mg