Wednesday, June 8, 2011


Makes 3 Dozen

1/4 pound ground pork
1/2 pound uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnuts
1/2 stalk celery, minced
2-4 garlic cloves, minced or pressed
1 teaspoon minced ginger
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon sesame oil
1/8 teaspoon chili oil, optional
Dash ground pepper
36 wonton or potsticker wrappers
3 tablespoons cooking oil
2/3 cup chicken broth

1/2 cup water
1/4 cup soy sauce
2 tablespoons granulated sugar
1 tablespoon rice vinegar
1 tablespoon chopped green onion
1/2 teaspoon chili oil


In a large bowl toss in the pork, shrimp, egg white, water chestnuts, celery, ginger, sugar, salt, chili oil, and sesame oil. Season with a little pepper and mix and stir until well combined--I usually put on some non-latex plastic gloves and mix it with my hands. Put a heaping teaspoon of filling in the center of a wrapper. Brush around the edges with water. Fold the wrappers in half over the filling, pinching the edges together, forming a triangle. Fold the corners over towards the center, moistening with a little water to seal. Make sure to seal well so the filling doesn't ooze out. Repeat until all the filling has been finished. Set your oven to the “warm” setting, or 170 degrees. Heat a large skillet over medium-high. Add about 1 1/2 tablespoons of oil, enough to lightly coat the bottom of your skillet. When the oil is hot, add as many dumplings as can fit well without being overly crammed together. Cook until the bottoms are golden and crisp, about 4 minutes. Add some of the chicken broth; enough for about half an inch of broth in the pan. Reduce the heat to medium, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked dumplings to a casserole dish or cookie sheet and put them in the oven to keep warm. Repeat, steps, until all potstickers are cooked. Serve the dumplings with soy sauce or make the sauce above by mixing all ingredients for the sauce in a pan and simmer over medium heat for a minute or two until the sugar dissolves.

This is easy and delicious, although a bit time-consuming. The worst part is the wrapping, which takes awhile, but it is TOTALLY worth it. We like to make some with just shrimp too and have a big smorgasborg of potstickers. :)

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