Meat and Shrimp Potstickers Recipe
Japan
Potstickers (锅贴 鍋貼 guōtiē; literally "pot stick") are a Northern Chinese-style dumpling popular as a street food, appetizer, or side order in Japanese and Chinese cuisine. This dish is often served on a dim sum menu, but may be offered independently. The filling for this dish usually contains pork (or chicken), cabbage, scallions, ginger, and sesame
Ingredients
Filling
- ½ pound (about 250 g) ground chicken or pork
- ½ pound ground raw prawn or shrimp
- 12 raw prawns/shrimp, chopped
- ½ cup water chestnuts (fresh if possible) peeled and sliced
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon salt
- 1 pinch white pepper (optional)
- 3 tablespoons green/spring onion, minced
- 3 tablespoons fresh ginger, minced
- 3 tablespoons cilantro, chopped
Assembly
- 1 package store-bought gyoza/wonton wrappers
- Cornstarch
- Vegetable oil
Procedure
- Mix together the filling ingredients.
- Place a small bowl of water on the work area. If desired, mix in a little cornstarch to make a glue.
- Lay out one of the gyoza wrappers in front of you.
- Dip your finger in the water and moisten the edges of the wrapper.
- Place a heaped teaspoon of filling in the middle of the wrapper.
- Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
- Heat 2 tablespoons oil in a large skillet or wok.
- When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
- Without turning the dumplings over, add 1 cup of water and cover.
- Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
- Let the dumplings cook for a few more minutes with the heat turned off.
- Serve the potstickers with dipping sauce or soy sauce.