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Pot Stickers
makes about 48 pot stickers
THE FILLING
ˇ 1 pound fresh chives
ˇ 1 pound raw shrimp, shelled and chopped
ˇ 1 pound ground pork
ˇ 1 beaten egg
ˇ 1 teaspoon ground ginger
ˇ 1/8 cup green onions, finely chopped
ˇ 1 tablespoon Chinese rice wine or pale dry sherry
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ˇ 2 tablespoon soy sauce
ˇ 1 teaspoon salt
ˇ 2 tablespoon peanut oil or flavorless vegetable oil
ˇ 1 package of round wonton wrappers (easily found in Asian stores, or sometime
in grocery stores)
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TO MAKE: 1. In a large bowl, mix ground pork, shrimp, beaten egg, ground ginger, rice wine, soy sauce, green onions and oil together. Allow the mix to stay 30 minutes to fully absorb the flavor. Meanwhile, wash and drain the chives, and chop them very fine!
2. Add your extremely finely chopped chives into the mixtures. With your dirty hands or a large spoon, mix all chives and ingredients together until they are thoroughly, completely, and finely blended.
3. Place 1 teaspoon of filling in the center of a wonton wrapper, moisten sides with water and fold in half across the filling, and pinch it together at the center. Make 3 pleats at each end to gather the wrapper around the filling. Pinch along the top of the dumpling to seal the edges tightly together. Repeat this until all the filling is used. Place the assembled dumplings an a try and cover with a towel until ready to fry.
TO COOK: heat 2 tablespoon oil in a large skillet. Place the pot stickers, side by side, upright, in the pan. Cook over medium heat until bottoms are golden brown. Power 1 cup of chicken stock or water, cover the pan tightly and cook over moderate heat for about 10 minutes or until all the liquid has been absorbed. With a spatula, gently loosen the dumplings from the bottom of the skillet and transfer them browned side up to a heated platter. Serve hot, with soy sauce, vinegar and chili oil combined in a small bowl as a dip on the side. |
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