Pot-Stickers (Chinese Dumplings)

OK, so here's the last post in our Chinese food section for a while. These little guys are a favorite appetizer or side dish of ours.  You can use different fillings, but this one is shrimp and ground beef based, with vegetables.  This recipe makes about 2 dozen Pot-Stickers.

Pot Stickers (Chinese Dumplings) with Soy Sauce

Ingredients

2 dozen raw shrimp, peeled and finely chopped

2 green onions, chopped (use some of the green part, too!)

½ cup fresh bean sprouts, chopped

¼ cup finely shredded cabbage

¼ cup chopped mushrooms

1 clove of garlic, smashed & minced

1 tbl. oyster sauce (or soy sauce)

¼ lb. ground beef

1 tbl. cornstarch

2 tbl. water 2 dozen wonton skins

2 tbl. Canola oil (1 tbl. per batch)

2/3 cup chicken broth (1/3 of a cup per batch)

Directions

·         Mix the shrimp, onions, sprouts, cabbage, mushrooms, garlic, oyster sauce and ground beef together in a bowl and mix well

·         In a separate small bowl, mix the cornstarch and water into a thin paste

·         Put about 2 tbl. of the shrimp filling into the center of each wonton skin

·         Using your fingers, spread the cornstarch & water paste around all of the edges of the wonton skins

·         Pull up opposite corners of the skins to form a triangle and pinch the seams together well so that they seal well, and push them firmly down so the bottoms become a bit flattened (so they stand up)

·         Place wontons on a baking sheet until ready to steam

·         In a large skillet, add 1 tbl. of Canola oil and heat to medium

·         Place pot-stickers in the hot oil for about 8-9 minutes until bottoms are lightly browned

·         Pour in 1/3 cup of chicken broth, cover immediately and reduce heat to low

·         Steam the pot-stickers for another 8-10 minutes until all of the liquid is gone and they start to fry again

·         Remove to a platter (keep warm if doing in batches) and finish frying and steaming the rest of the pot-stickers

·         Serve hot with Soy Sauce and/or hot mustard on the side.  Enjoy!