Chinese Pot Stickers
October 14, 2011
"You will love this recipe! It takes time to make but these pot stickers are better than any you can buy. Make the whole recipe and freeze the uncooked ones then just take out the frozen and do the last few steps. If you freeze them do so on a cookie sheet so they are separate and you can take out a few or all as you need them. You can fry these right from the freezer they just take a minute or two longer to cook or you may defrost them first. The length of the instructions make the recipe look more difficult than it is. A helpful tip is to seal the edges of each pot sticker I use a damp Q-Tip."
- Serving Size: 1 (26.7 g)
- Calories 51.6
- Total Fat - 1.9 g
- Saturated Fat - 0.6 g
- Cholesterol - 11.8 mg
- Sodium - 204.6 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 3.3 g
- Calcium - 9.7 mg
- Iron - 0.4 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Sprinkle the teaspoon of salt over the shredded cabbage and let it stand for 15 minutes then Squeeze out any liquid
Make sure that you drain any liquid from the finely chopped shrimp
Mix the squeezed cabbage,shrimp, pork, 2 tablespoons soy, wine, onion, sesame oil, 2 teaspoons ginger and garlic. Mix it well, use your hands.
Keep your wrappers covered with a damp cloth as you work with them so they do not dry out.
Place 2 teaspoons of the filling on each wrap, dampen the edge of the wrap and seal tightly. Be sure they are tightly sealed.
At this point you may freeze them or continue on cooking them
In a large skillet heat 1 tablespoon oil add 16 potstickers fry for one minute or until golden on one side.
Add 1/4 cup chicken stock reduce heat to low, cover and cook without turning for 7 minutes or until the dumpling is translucent and most of the liquid is evaporated.
Uncover and on a bit higher heat continue cooking for another 5-7 minutes or until they are golden.
Drain and put on a platter, keep warm
Continue cooking the remainig pot stickers
Mix the dipping sauce: 2 tablespoons light soy sauce, 1 tablespoon rice vinegar and 1 teaspoon fresh grated ginger. It requires no cooking but make it an hour or so ahead before serving.
Tips & Variations
No special items needed.