As I have said before, we love Asian cuisine in our household. We cook something Asian at least once a week. I found this recipe in a cookbook that I checked out from the library, Williams Sonoma Cooking at Home. Although it is a huge book, I only found a couple of recipes I wanted to make, so it was a good thing I just borrowed it instead of buying it. This recipe was really simple to make on a weeknight. I put the meat mixture and about 20 pot stickers together before I had to pick up my daughter from day care so all I had to do later was cook them and mix up the dipping sauce. They went over well in our family, so well that I think my daughter ate 3-4 in one sitting.
1/2 lb. shrimp, finely chopped (I used a small can of shrimp)
1/2 lb. ground pork
2 green onions, finely chopped
1 C. shredded cabbage (I used coleslaw mix)
2 cloves garlic, pressed/minced
1 tsp. finely grated fresh ginger (or 1/2 tsp. ground)
2 T. soy sauce
1 T. dry sherry
a pinch of ground pepper
about 48 wonton/pot sticker wrappers
4 T. vegetable oil
1 C. chicken broth
makes about 48 pot stickers or 8-ish servings
*uncooked pot stickers can be frozen for up to a month.
*I used half of the meat mixture and froze it for later use. 20 pot stickers were enough for 4 servings.
To make the filling:
In a bowl, combine first nine ingredients and mix well.
To make pot stickers:
Transfer a wonton wrapper to a clean work surface. Place 1 teaspoon of filling in the center. Dip a finger in a dish of water and rub it around the perimeter of the wrapper. Fold in half and pinch closed to seal. Using a thumb and forefinger, form 3 evenly spaced pleats along the edge. Flatten the bottom slightly so the pot sticker stands upright. Place pot sticker seam side up in a floured baking sheet and cover with a damp kitchen towel. Repeat until all of the filling has been used.
Preheat oven to 200 degrees. In a wok or frying pan over medium-high heat, warm 1 tablespoon of vegetable oil. When hot, arrange 10-12 pot stickers in the pan, seam side up, spaced apart so they do not touch. Fry uncovered until browned on the bottom, 3-4 minutes. Add 1/4 cup of chicken broth to the wok/pan, reduce heat to low and cover, cooking for about 6-8 minutes. Uncover and cook until liquid evaporates. Transfer pot stickers to a heatproof platter and keep warm in the oven. Repeat with the remaining pot stickers. Serve hot and with the following dipping sauce:
Combine the following in a bowl:
1/2 C. soy sauce
5 T. rice wine vinegar
2 tsp. brown sugar
2 tsp. minced fresh ginger, or 1 tsp. ground
2 tsp. sesame oil
2 thinly sliced green onions
Recipe adapted from Williams Sonoma Cooking at Home