I love potstickers almost as much as I love egg rolls; and that’s saying a lot. Potstickers aren’t hard to make, however creating the little pleats on the top (which creates a nice surface on the bottom for browning) takes some practice. And just like about anything else you make yourself, they’re far superior to anything that comes from the grocer’s freezer. You don’t have to add shrimp, but I think they add a great taste and texture.
To see a great video of how to make potstickers, go to youtube and check out How to Make potstickers with Chef Martin Yan.
- 1 cup finely shredded napa cabbage
- 1/4 teaspoon salt
- 1 pound lean ground pork or chicken
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1-2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 12 medium-size, raw shrimp, tails removed and cut in half or thirds (depending on their size)
- 1 package pot sticker wrappers
- canola oil
- chicken stock (or water)
Toss the cabbage with salt in a medium bowl and let stand for 5 minutes. Squeeze out the excess liquid with your hands. Add the pork, green onions, soy sauce, garlic, ginger, sugar, and sesame oil and mix well.
To fill wrappers, place a small spoonful of filling in the middle of each wrapper, and place a piece of shrimp on top. Using your finger, moisten the edges with water, and fold over. Starting on the right, pinch the edges together. Carefully pleat the back part of the wrapper, and press the noodle together. Continue (making approximately 5 pleats) until the pot sticker is completely sealed. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)
When you’re ready to cook the pot stickers, heat a drizzle of canola oil in a large non-stick skillet set over medium-high heat. Place 8-10 dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. (Check them often for browning.) Don’t crowd the pan.
Pour about 1/2 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes – this will allow them to steam, cooking them through. Remove the cover and continue to cook until all water has evaporated.
Makes 2 – 3 dozen .