Pot Stickers (Chinese Dumplings)

Cuisine : Chinese
Calories : 411
Type : Non Vegetarian
Serving Size : 12
Course : Appetizer
Preparation Time : 62  Min
INGREDIENTS
No Ingredient Quantity Measure Type
1 Shrimp 1 Pound
2 Ground beef 4 Pound
3 Shallots 1
4 Green onion 1 Bunch
5 Cabbage 3
6 Sesame oil 1 Teaspoon
7 Salt and white pepper to taste
8 Vegetable oil
9 Water 1/4 Cup
Recipe Details
An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyozu wrappers and have filling left over for next time around.
Cooking Instructions
  1. 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.
  2. 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.
  3. 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.
Garnishing Instructions
Not available.
Serving Instructions
Serve Hot.

Related Recipes

Shrimp and Ginger Siu Mai Dump..
Type :   Non Vegetarian
Calories :   60
Cuisine :   Chinese
Course :   Appetizer
Chinese Pork Dumplings
Type :   Non Vegetarian
Calories :   540
Cuisine :   Chinese
Course :   Appetizer
Chinese Firecrackers
Type :   Non Vegetarian
Calories :   120
Cuisine :   Chinese
Course :   Appetizer