Potstickers (Chinese Dumplings)

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Description

An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.

Ingredients

  • 1 pound raw shrimp, peeled and deveined
  • 4 pounds ground beef
  • 1 tablespoon minced fresh ginger root
  • 1 shallot, minced
  • 1 bunch green onions, chopped
  • 3 leaves napa cabbage, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon Asian (toasted) sesame oil
  • salt and white pepper to taste
  • 1 pinch white sugar
  • 1 (10 ounce) package round gyoza/potsticker wrappers
  • vegetable oil
  • ΒΌ cup water

Instructions

  1. Place the shrimp in the work bowl of a food processor
  2. and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches
  3. process the ground beef to a fine grind
  4. and set aside with the shrimp. Combine the shrimp and ground beef with ginger
  5. shallot
  6. green onions
  7. napa cabbage
  8. soy sauce
  9. sesame oil
  10. salt and pepper
  11. and white sugar
  12. and mix the ingredients until thoroughly combined.
  13. To fill the pot stickers
  14. place a wrapper on a work surface in front of you
  15. and place a scant teaspoon of filling in the center. With a wet finger
  16. dampen the edges of the wrapper. Fold the dough into a half-moon shape
  17. enclosing the filling
  18. and press and seal to remove extra air and tightly seal the edges together. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
  19. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil
  20. flat sides down
  21. without crowding
  22. and let fry until the bottoms are golden brown
  23. 1 to 2 minutes. Turn the dumplings over
  24. and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again
  25. 5 to 7 minutes. Uncover the skillet
  26. and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling
  27. another 2 to 3 minutes.

Prep Time: 50 mins

Cook Time: 12 mins

Total Time: 1 hr 2 mins

Servings: 12

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