Pot Stickers (Chinese Dumplings)

Submitted by hollyfrolly

"My favorite recipe for delicious Asian dumplings. This is Tyler Florence's recipe, but I like to tweak it to make it my own sometimes... Add minced shitakes, more shrimp and less pork, a dollop of chili paste, scallions- whatever! Enjoy! (I love to use my recipe #312966 for this recipe!) ***In addition to the items below, you will need one package of 24 potsticker wrappers (wonton wrappers also work well) found in the Asian food section of most supermarkets. --Zaar was not recognizing this ingredient so I thought I'd note it here!"

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 24 potstickers
• Serves: 4-6

ingredients

• 1⁄4 lb ground pork
• 2 ounces shrimp, uncooked, peeled, minced
• 1 egg white
• 1⁄4 cup water chestnut, minced
• 2 tablespoons Chinese celery, minced
• 1 teaspoon cilantro, minced
• 1⁄2 teaspoon fresh ginger, peeled, grated
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon sesame oil
• 3 tablespoons cooking oil
• 2⁄3 cup chicken broth or 2/3 cup water

directions

1. Filling:

2. Combine the following ingredients: pork, shrimp, egg white, water chestnuts, chinese celery, cilantro, ginger, sugar, salt, sesame oil. Add a pinch of pepper to season.
3. Stir gently to combine all ingredients.

4. Assemble:

5. You will put together 4 at a time, so in the meantime, be sure to cover the rest of the wrappers with a damp paper towel to prevent them from drying up.
6. On a clean surface lay 4 wrappers out. Place a heaping teaspoon of the filling in the center of each one.
7. Brush the edges of each wrapper with water and fold in half over the filling.
8. Pinch the edges together to make half-circles.
9. Place completed, ready-to-cook potstickers on a baking sheet with the seam side up and cover with a clean dry towel, while you finish assembling the remaining potstickers.

10. Cook:

11. Heat a large skillet over medium heat and add a 1 1/2 tablespoon oil. Add one half of the potstickers, seam side up. Cook until the bottoms are golden and crispy~ approximately 4 minutes.
12. Add 1/3 cup broth to pan and reduce heat to low. Cover and cook until liquid is absorbed~ approximately 5-6 minutes.
13. Transfer cooked potstickers to a platter and cover.
14. Repeat- cooking remaining potstickers.
15. Dip: Into your favorite dipping sauce. Try my recipe #312966.