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POTSTICKERS JAPANESE GYOZACHINESE DUMPLINGS Recipe

  • 10servings
  • 14minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pack of wonton wrapper about 50 pcs.

  2. 4 C napa cabbage (shredded thin)

  3. 1 1/2 t salt

  4. 1 lb porkloin (minced) ground pork will be a good substitute

  5. 1/2 lb fresh shrimps (cleaned and minced)

  6. 2 to 3 stalks of green scallions (minced)

  7. 1/4 t white pepper

  8. 2 1/2 T soy sauce

  9. 1 T chinese rice wine or dry sherry

  10. 1 1/2 T freshly grated ginger

  11. 2 cloves of garlic , minced

  12. 2 egg whites , lightly beaten

  13. 1 package of wonton wrappers

  14. oil and water for cooking

  15. Dipping Sauce:

  16. 1/2 C soy sauce

  17. 2 T rice wine vinegar

  18. Dash of sesame oil

  19. chili oil to taste

  20. scallions minced to garnish

Instructions Jump to Ingredients ↑

  1. Procedure:

  2. For the Dipping Sauce – Combine all ingredients in bowl. Set aside, can also be refrigerated for a week.

  3. For the Pot stickers:

  4. Toss cabbage and salt. Squeeze out the liquid from the cabbage.

  5. Combine the cabbage and all the filling ingredients in a bowl and mix thoroughly.

  6. Fry a teaspoon of the filling to check and adjust the seasoning.

  7. Refrigerate until cold about 30 minutes. It’s easier to wrap the filling when cold.

  8. Place a small spoonful of filling in the center of the wonton wrapper. Use enough of the mixture to fill out the wrapper completely without overstuffing it. Make sure to keep the edges clean giving you room to enclose the filling w/ the wrapper. Moisten the edges of the wonton wrapper w/ water.

  9. Fold the bottom half of the wrapper to meet the top half that you moistened in the previous step and seal. At this point you will have the option to make a pleated or simple pot stickers.

  10. Grease bottom of a nonstick pan with oil. Add the pot stickers by batches to the hot pan, laying them flat and being sure not to crowd. Place pan over medium high heat and cook for 4-5 minutes without moving. You want the sides to become golden brown.

  11. At this point pour about 3 T of water and cover the pan for another 10 minutes. This is to steam the pot stickers.

  12. Serve with the Dipping Sauce. These are delicious served hot!

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