Prep 25 mins
Cook 10 mins
I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!
- 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
- 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.
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!
Potstickers good, but didn't care for the sauce. . .too much vinegar flavor for us. We were hoping for sauce like they serve in the restaurants.
even my kids liked this one