Chinese Pot Stickers

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

17 ingredients

7 steps

Ingredients

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

Directions

1

Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2

Squeeze out any liquid from the shrimp.
3

Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
4

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).
5

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.
6

Repeat for the remaining 32 dumplings.
7

Mix the dipping sauce and serve with warm or hot dumplings.