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Chinese Pot Stickers


Ingredients:

  • 2cups cabbage, finely chopped
  • 1teaspoon salt
  • 1⁄2lb shrimp, peeled, deveined and finely chopped
  • 1lb lean pork, ground
  • 2tablespoons light soy sauce
  • 2tablespoons rice wine, sherry or 2 tablespoons white wine
  • 1tablespoon green onion, chopped
  • 1tablespoon sesame oil
  • 2teaspoons fresh ginger, chopped
  • 2garlic cloves, minced
  • 64wonton wrappers (usually 1 pkg)
  • 1⁄4cup vegetable oil
  • 1cup chicken stock
  • DIPPING SAUCE
  • 2tablespoons light soy sauce
  • 1tablespoon rice vinegar
  • 1teaspoon fresh ginger, minced

Directions:

  • Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
  • Squeeze out any liquid from the shrimp.
  • Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
  • On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
  • In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
  • Repeat for the remaining 32 dumplings.
  • Mix the dipping sauce and serve with warm or hot dumplings.

Reviews:

  • Circuit7 Z

    What an excellent chance to get some quality time with the kids! Here’s a suggestion: make sure all the corners of the wrappers have been folded in against the body of the dumplings. Then boil 2 quarts of water in a large pot, and add about a dozen dumplings. When the water boils again, add 1 cup cold water. Then, when the water boils a third time, add another cup of cold water. When the water boils again the dumplings are done. They are wonderful steamed like this.

  • markthegastonome

    AMAZING! I used beef instead of pork because we dont generally like to use prok and it still came out great. make sure you use a SMALL ammount of filling in each wrapper if you want 64 because if you fill them genrously like i did you will only end up with around 25.

  • Bivit

    Like the others I skipped the shrimp, also found it helpful to make a flour/water paste to seal the wonton wrappers. These are delicious, my husband is addicted and begs me to make a double batch each time. Takes a while but have found that it is easier if I make them while drinking a glass of wine…Thanks for posting this one, we love it!

  • Flue Crew

    Great recipe! Thanks. One reviewer gave a low rating stating that they “made exactly” EXCEPT left out the shrimp and that it seemed something was missing. IDIOT!! Not fair to give a low rating if you don’t make it like the chef meant it to be.

  • carol lazzara

    made a double batch and froze. These are delicious!!Rice wine too expensive for my budget–used dry white wine; other than that wouldn’t change a thing.

  • JOY1998

    Amazing. I loved these and so did my BF. Thank you for posting. I didn’t have tops for my skillets so I transferred the pot stickers to an electric skillet. It worked out great. I used all the ingredients called for and am glad I did. I think that the shrimp added a wonderful dimension to these pot stickers. I will be making these again!

  • Souchef

    Was looking for a recipe like this…its a keeper. Have some in the freezer for later. Used a sweet n sour dipping sauce. Time consuming, but certainly worth it. Excellent, thank you.

  • liza79

    Awesome! Lots of work, but worth it. I don’t think I’d use the shrimp next time, don’t really notice them and their mashed up anyway, so why bother? I had several people ask for the recipe. I froze them for about three weeks before making them for my party. Everyone loved them.

  • CCinSC

    These are addictive! It was all I could do to keep Hubby and #1 son from eating all of these before guests arrived for a party. I cut the wonton wrappers in quarters so the recipe made a bunch of little bite size stickers. The only other thing I did was leave out the shrimp. Delicious!

  • Derf

    They were, as you say Bergy, a bit time consumming,but agian as you said, worth it!! I did freeze them, undone, and took about 2 dozen out to try out with friends, we all loved them, they were delicious, we did the dipping a little different, we used sour cream/chives and ground ginger,(was what we had around) it worked fine, but added some calouries of course. Thanks Bergy another great one!!

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