Prep 45 mins
Cook 15 mins
These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.
- 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
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
- 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.
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!!
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.
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!