Pot Stickers (Chinese Dumplings)
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
36
Spice
48
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1810 g
Ground Beef1 tbsp
Ginger Root (minced fresh)1 bunch
Green Onion (chopped)2 tbsps
Soy Sauce1 pinch
White Sugar280 g
Gyoza (package round)1 cup
WaterDirections:
1
Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground
2
Set aside in a large bowl
3
Working in batches, process the ground beef to a fine grind, and set aside with the shrimp
4
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
5
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
6
With a wet finger, dampen the edges of the wrapper
7
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
8
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
9
Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers
10
Heat the oil in a large nonstick skillet with a lid over medium heat
11
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
12
Turn the dumplings over, and pour the water over them
13
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
14
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