Chinese Pot Stickers Recipe - Cooking Index
Chinese Pot Stickers Recipe - Cooking Index
| 2 cups | 474ml | Napa/green cabbage |
| - finely chopped | ||
| 1 tablespoon | 15ml | Salt |
| 1/2 lb | 227g / 8oz | Shrimp - peel, devein |
| - finely chopped | ||
| 1 lb | 454g / 16oz | Lean ground pork |
| 2 tablespoons | 30ml | Light-colour soy sauce |
| 2 tablespoons | 30ml | Rice - sherry, or white |
| Wine | ||
| 1 tablespoon | 15ml | Green onion - chopped |
| 1 tablespoon | 15ml | Sesame oil |
| 2 teaspoons | 10ml | Gingerroot - minced |
| 1 | Garlic clove - minced | |
| 64 | Wonton wrappers [=2 pkgs] | |
| 1/4 cup | 59ml | Vegetable oil |
| 1 cup | 237ml | Chicken stock - or water |
| Dipping Sauce | ||
| 2 tablespoons | 30ml | Light-coloured soy sauce |
| 1 tablespoon | 15ml | Rice vinegar |
| 1 tablespoon | 15ml | Gingerroot - minced |
1. In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out liquid. Squeeze any liquid from shrimp. In large bowl, mix cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger and garlic. [Filling can be covered and refrigerated for up to 6 hours.]
2. With 3-inch round cutter, cut wonton wrappers into circles, keeping covered with damp cloth to prevent drying out. Working with 4 warpers at a time, brush edges lightly with water. On 1 half of each round, pinch four 1/4-inch pleats.
3. In rounded hollow of each wrapper, place 2 ts filling; fold pleated side over filling, matching edges and pressing out all air. Press edges to seal.
4. Arrange, seam side up, on waxed paper-lined sheet, curving into crescent shape and pressing lightly to flatten bottom. [Dumplings can be prepared to this point, covered with plastic warp and refrigerated for up to 24 hours, or frozen, then stored in airtight container for up to 1 week; thaw in refrigerator before continuing.] Cover with damp cloth.
5. in 2 large skillets, heat 1 tb oil per pan over medium-high heat; fry 16 dumplings in each, flat side down, for 1 minute or until golden on bottom. Pour 1/4 cup stock into each pan; reduce heat to low. Cover and cook, without turning, for 7 minutes or until dumplings are translucent and most of the liquid has evaporated.
6. Uncover and increase heat to medium; cook for 5-7 minutes or until liquid evaporates and bottoms are dark brown. Drain on paper towel. Transfer to dish; keep warm. Wipe pan; repeat with remaining dumplings.
Dipping Sauce: Stir together soy sauce, vinegar and ginger; serve with hot or warm dumplings.
Source:
Amy Lampert
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