Ingredients:
1 egg
1 bunch scallion, chopped finely
3 dried shiitake mushroom rehydrated in hot water and minced
2 heads Shanghai cabbage*, chopped finely
1 cup pork broth
1/2 pound ground pork
1/2 pound shrimp, chopped finely
3 tablespoons black sesame oil
2 tablespoons soy sauce
2 tablespoons grated ginger
1 1/2 tablespoons cornstarch
1 1/2 tablespoons grated garlic
1 teaspoon white pepper
dumpling wrappers
Directions:
In a large bowl thoroughly mix all of the filling ingredients to form a uniform mixture. Place a small teaspoon of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Press the "fold" side gently down on the plate so it can stand alone, seam side up. Make sure no filling is peaking out or they will break while cooking. Heat oil in a large saucepan, place pot stickers flat side down and cook until the bottom is browned. Add 1 cup of broth, cover immediately. Allow dumplings to steam. Once the dumplings are fully cooked the stock will evaporate and the bottoms will be crisp. Excellent with my favorite dipping sauce.
*or substitute 2 heads baby bok choy
Yield: about 50 potstickers
Quick tip: Before filling the wrappers, fry up a bit of the filling mixture to taste for seasoning. The filling should stay together in a solid mass, if not, you might want to add a tiny bit more cornstarch.
1 egg
1 bunch scallion, chopped finely
3 dried shiitake mushroom rehydrated in hot water and minced
2 heads Shanghai cabbage*, chopped finely
1 cup pork broth
1/2 pound ground pork
1/2 pound shrimp, chopped finely
3 tablespoons black sesame oil
2 tablespoons soy sauce
2 tablespoons grated ginger
1 1/2 tablespoons cornstarch
1 1/2 tablespoons grated garlic
1 teaspoon white pepper
dumpling wrappers
Directions:
In a large bowl thoroughly mix all of the filling ingredients to form a uniform mixture. Place a small teaspoon of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Press the "fold" side gently down on the plate so it can stand alone, seam side up. Make sure no filling is peaking out or they will break while cooking. Heat oil in a large saucepan, place pot stickers flat side down and cook until the bottom is browned. Add 1 cup of broth, cover immediately. Allow dumplings to steam. Once the dumplings are fully cooked the stock will evaporate and the bottoms will be crisp. Excellent with my favorite dipping sauce.
*or substitute 2 heads baby bok choy
Yield: about 50 potstickers
Quick tip: Before filling the wrappers, fry up a bit of the filling mixture to taste for seasoning. The filling should stay together in a solid mass, if not, you might want to add a tiny bit more cornstarch.
Looks yummy!
ReplyDeleteThats soo cool! I love potstickers!
ReplyDeleteThose look so good! I love to make a big batch of something like these so that I have them in the freezer for a quick lunch.
ReplyDeleteOh, how I love potstickers! I can't wait to try these!
ReplyDeleteI haven't had potstickers for the longest time!! Clearly it is time to go back. This recipe looks like the perfect way to re-acquaint myself!
ReplyDeletea dumpling orgy?! Now that sounds like a plan!
ReplyDeleteThose potstickers sound really tasty!
ReplyDeleteThese look so good! I've only bought potstickers from Costco before, but I'm sure these are waaaaay better.
ReplyDeleteYum! These look devine.
ReplyDeletedo you make your own pork stock?
ReplyDeleteAnon. Yes, I do make my own pork stock.
ReplyDeleteLooks incredible! I have been making these for a while...I learned fro my father's girlfriend who is fro China, these are very close to the way they are made there and I love how they taste! The shrimps sees like it would be a great touch... I'm going to have to try that next time. Also, I have found that using wonton wrappers provides for less doughy texture and more taste of the filling. :)
ReplyDelete