place a scant teaspoon full of filling in center of dumpling wrapper, and lightly moisten edges with water
This is my version of a really delicious fried dumpling. I have found many recipes for pot stickers over the years, and it seems that no two are alike.
I have made adaptations according to what I have on hand and what I like. Also, I use my handy dandy dumpling folder-upper-thingy that I have pictured here. It cost me 50 cents at a dollar store, and I've had it for years. Wouldn't be without it!
This recipe makes a lot of dumplings that I freeze for later use. They freeze very well, by the way. Just make sure to lay them in single layers on wax paper lined trays, freeze solid, then package in air-tight containers or freezer bags.
When thawing, take dumplings out of bag and keep them separated from each other, or the moisture will have them sticking and will most likely tear when you try to separate them later.
- 1 lb. ground pork
- 1/2 lb raw shrimp, minced
- 1 small can water chestnuts, minced
- 6 dried mushrooms, soaked until soft, stemmed, and minced.
- 1 bunch green onions, green and white parts, minced
- 1 1/2 Tbsp ginger root, minced
- 1/3 cup soy sauce
- 1/3 cup rice wine or sherry
- 2 Tbsp sesame oil
- 1/4 cup cornstarch
- 3/4 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 packages (at least)of round wrappers
- 1 cup chicken stock
- Mix all ingredients, except wrappers and chicken stock, thoroughly. In a small dish, make a thin slurry of cornstarch and water for sealing the wrappers.
- Place a wrapper on the dumpling press, put a teaspoon of the filling in the center, then moisten edges with a bit of the slurry. Press handles together firmly, and voila! you have a pot sticker. Hold it by the top pleat and just press down gently to flatten the bottom of each one. This is the way they will sit in the skillet or wok.
- Continue until all wrappers and filling is used up.
- Heat 2 Tbsp. oil in a well-seasoned wok or 12 inch non-stick skillet over medium high heat. Let them brown gently until golden on the bottom. Pour the chicken stock over the pot stickers and cover immediately, cooking over medium heat until almost all of the liquid is gone. Uncover, and let them cook until the liquid is completely absorbed and the dumplings are a lovely golden brown on the bottom.
- Serve with a dipping sauce of 3 Tbsp soy sauce, 1 tsp sesame oil and 1 1/2 Tbsp vinegar.
|Amount Per Serving||%DV|
|Serving Size 428g|
|Recipe makes 4 servings|
|Calories from Fat 296||42%|
|Total Fat 33.03g||41%|
|Saturated Fat 10.27g||41%|
|Trans Fat 0.0g|
|Total Carbs 58.41g||16%|
|Dietary Fiber 1.5g||5%|