Boiled Millet Dumpling with Bean Sprouts

Cook time:30 minutes Good For: Blood Pressure, Metabolic Syndrome Key ingredients: Millet, Nira (Chinese Chive) , Shungiku (Garland Chrysanthemum) Calories:264 kcal
Helps improve circulation and purify the blood.
Nira (Chinese chive) helps to improve excessive sensitivity to cold, alleviate nerve pain, and recover from physical exhaustion. Shungiku (garland chrysanthemum) has more potassium than bananas, which can help protect against hypertension. The rolled barley in this recipe contains lots of protein, fiber, vitamins, and minerals to support a healthy body.

Ingredients

  • 8~10 Gyoza (Pastry) Sheets
    For Ingredient of Gyoza (Dumpling)
  • 30g Nira (Chinese Chive)
  • 80g Millet
  • 30g Shungiku (Garland chrysanthemum)
  • 80g Groud Pork
  • Salt & Pepper to taste
    For Side
  • 200g (7.05 oz / 0.44 lb.) Bean Sprout
    For Sauce
  • Soy Sauce and Ponzu Sauce
  • Chili Oil
    Topping
  • Chinese wolfberry fruit

Directions

  • Finely chop the nira
  • Rub with salt
  • Squeeze all of the water by hand
  • Cook the millet for 5 minutes in boiling water with a pinch of salt
  • Bundle the shungiku stalk with rubber band to facilitate removal after blanching
  • Blanch by the certain stocks first into boiling water with a pinch of salt
  • Immediately immerse in cold water and then thoroughly wring dry
  • Gather and finely chop
  • Blanch the bean sprout in boiling water with a pinch of salt and drain
  • In a bowl, combine the boiled millet, ground pork, nira, shungiku, salt & pepper
  • Knead to uniform consistency
  • Wrap appropriate amount of the mixture in gyoza pastry sheet and use water to seal the sheet
  • Seal the edges of gyoza firmly folding them
  • Cook the gyoza in boiling water
  • When the gyoza is ready, they will float to the surface
  • Serve with the bean sprout. For the dipping sauce, combine ponzu soy sauce and red chili oil

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