CHINESE POT-STICKERS (DUMPLINGS)
Our friend Pan's sister-in-law Jumah makes the best pot-stickers in the world. She sometimes spends an entire day doing so. She makes her own wrappers, but I cheat and by those commercially prepared. It is fun to watch her roll the dough with her mini rolling pin used just for making wonton skins and dumpling wrappers.
Provided by Marsha Gardner
Categories Meat Appetizers
Number Of Ingredients 23
Steps:
- 1. Wash the shrimp and pat very dry. In a food processor, add the shrimp and green onions and pulse several times until the shrimp is chopped to about 1/4 inch. Slice napa cabbage finely. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine and cabbage. Mix well.
- 2. Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn't dry out.
- 3. When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
- 4. DIPPING SAUCE: Mix all ingredients together and garnish with green onions.
- 5. NOTES: Pot-stickers may be frozen by laying on a parchment lined baking sheet and placed in freezer until solid. Dust lightly with cornstarch to keep them from sticking and place in freezer bags. Pot-stickers may be steamed or deep fried. My favorite is the pan fried but in hurry steamed are delicious too.
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MD naieem islam
[email protected]Overall, I thought these pot stickers were pretty good. They were easy to make, and they tasted good.
Bilal Oliyad
[email protected]These pot stickers were a bit too spicy for my taste. I think I'll use less chili sauce next time.
Bashkim Bashko
[email protected]I've never made pot stickers before, but this recipe made it so easy. They turned out great, and my family loved them.
Tiffany Hegland
[email protected]These pot stickers were the perfect appetizer for my party. They were easy to make, and everyone loved them!
Joy Yombwe
[email protected]The pot stickers were a bit too thick for my taste. I think I'll try rolling them out thinner next time.
Nafiz Nihad
[email protected]These pot stickers were so easy to make, and they tasted delicious! I will definitely be making them again.
Musa Mirza
[email protected]I thought the pot stickers were a bit bland. I added some extra spices to the filling, and they were much better.
Blessing T Masmot
[email protected]These pot stickers were amazing! I followed the recipe exactly, and they turned out perfectly. The filling was flavorful, and the wrappers were crispy. I will definitely be making these again.
Lukhanyo Lepheana
[email protected]The pot stickers were a bit too greasy for my taste. I think I'll try baking them next time.
Talent Ndlovu
[email protected]I've made these pot stickers a few times now, and they always turn out great. The recipe is easy to follow, and the results are delicious.
Reuel verzano
[email protected]These pot stickers were a huge hit at my dinner party! The filling was flavorful and juicy, and the wrappers were perfectly cooked. I will definitely be making these again.