Ingredients for Pot Stickers recipe
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
1/4 cup water
Directions
Place the shrimp in the work bowl of a food processor, and process
until the shrimp are finely ground. Set aside in a large bowl. Working
in batches, process the ground beef to a fine grind, and set aside
with the shrimp. Combine the shrimp and ground beef with ginger,
shallot, green onions, napa cabbage, soy sauce, sesame oil, salt
and pepper, and white sugar, and mix the ingredients until
thoroughly combined.
To fill the pot stickers, place a wrapper on a work surface in front of
you, and place a scant teaspoon of filling in the center. With a wet
finger, dampen the edges of the wrapper. Fold the dough into a
half-moon shape, enclosing the filling, 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.
Heat the oil in a large nonstick skillet with a lid over medium heat.
Place pot stickers into the hot oil, flat sides down, without
crowding, and let fry until the bottoms are golden brown, 1 to 2
minutes. Turn the dumplings over, 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, 5 to 7 minutes. Uncover the skillet, and let the pot stickers
cook until all the water is evaporated and the wrapper has shrunk
down tightly onto the filling, another 2 to 3 minutes.
