chinese pot stickers

DIPPING SAUCE

Directions

  1. 1

    Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.

  2. 2

    Squeeze out any liquid from the shrimp.

  3. 3

    Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).

  4. 4

    On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).

  5. 5

    In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.

  6. 6

    Repeat for the remaining 32 dumplings.

  7. 7

    Mix the dipping sauce and serve with warm or hot dumplings.

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