Recipe by cookiedog
I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!
Top Review by Susiecat too
I'm not going to leave stars because I only made the dipping sauce and not the potstickers, to accompany some spring rolls I made. But, let me RAVE about the dipping sauce! I made a large amount of it -- I used 1/2 cup of soy sauce, and increased everything else in proportion -- and set it out on a buffet. We had a crowd for dinner, only about half of whom like spicy food. Well, that bowl was drained dry by the end of the night, and one person asked if perhaps I had more sauce that I could please put out? Very yummy, cookiedog! Thanks!
- 22.18 ml soy sauce
- 14.79 ml seasoned rice vinegar
- 14.79 ml chili-garlic sauce
- 4.92 ml hot chili oil
- 113.39 g ground pork
- 56.69 g uncooked shrimp, shelled, deveined, and finely chopped
- 1 egg white
- 59.14 ml minced water chestnut
- 29.58 ml minced Chinese celery
- 4.92 ml minced cilantro leaf
- 2.46 ml minced ginger
- 2.46 ml sugar
- 2.46 ml salt
- 0.59 ml sesame oil
- 0.25 ml white pepper
- 24 dumpling wrappers (potsticker)
- 44.37 ml cooking oil
- 118.29-158.51 ml chicken broth or 118.29-158.51 ml water
Directions See How It's Made
- To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
- To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
- To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
- To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
- Serve the potstickers warm accompanied by the dipping sauce.