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Quick Pot Stickers

Source of Recipe

From "Williams Sonoma: Cooking at Home" by Chuck Williams


Recipe Introduction

"Store-bought wrappers simplify making pot stickers at home. Look for round wrappers labeled either for pot stickers or for gyoza, the Japanese equivalent of these dumplings. Uncooked pot stickers can be frozen for up to one month; do not thaw before cooking."

List of Ingredients

◦ � pound shrimp, peeled and deveined, finely chopped
◦ � pound ground pork or turkey
◦ 2 green onions, including tender green tops, finely chopped
◦ 1 cup finely chopped napa cabbage
◦ 2 cloves garlic, minced
◦ 1 teaspoon finely chopped fresh ginger
◦ 2 tablespoons soy sauce
◦ 1 tablespoon dry sherry
◦ Ground pepper
◦ 1 package pot sticker wrappers (48 wrappers)
◦ 4 tablespoons peanut or corn oil
◦ 1 cup chicken broth


Recipe

To make the filling, in a bowl, combine the shrimp, pork, green onions, cabbage, garlic, ginger, soy sauce, sherry, and a pinch of pepper. Mix well.

For each pot sticker, transfer a wrapper to a work surface. Put 1 rounded teaspoon filling in the center. Fold the wrapper in half and press together firmly to form a fully sealed edge � inch wide. Using your thumb and forefinger, form three evenly spaced pleats along the edge. Flatten the bottom slightly so the pot sticker stands upright, then place the pot sticker, seam side up, on a floured baking sheet and cover with a lightly dampened kitchen towel. Repeat until all the filling has been used.

Preheat the oven to 200� F. In a wok or frying pan over medium-high heat, warm 1 tablespoon of the oil. When the oil is hot, arrange 12 pot stickers in the pan, seam side up. Fry uncovered for about 5 minutes. As the pot stickers in the center brown, move them to the edges and move the less browned ones into the center, so all cook evenly. Add � cup of the broth, cover, reduce the heat to low, and cook for 10 minutes longer. Uncover and cook until all the liquid evaporates, 2 to 3 minutes longer. Transfer the pot stickers to a heatproof platter and keep warm in the oven. Repeat with the remaining pot stickers, oil, and broth, then serve right away.

Makes about 48 pot stickers






❧ Soy Dipping Sauce:
In a bowl, combine � cup soy sauce, 5 tablespoons rice vinegar, 2 teaspoons minced fresh ginger, and 2 teaspoons Asian sesame oil and mix well.