Recipe ingredients and directions:

makes about 70 small potstickers

1 lb ground chicken

1/3lb of raw shrimp finely chopped.

1 box frozen spinach

1-2 carrots grated

1 cup finely chopped mushrooms

1 sm. can waterchestnuts finely chopped (1/8" cubes)

2-3 green onions sliced thinly

1-2 T grated fresh ginger

1-2 T finely minced garlic

2-3 T chinese sweet rice wine or mirin

2-3 T soy sauce

1-3 T rice vinegar

shredded cabbage (optional)

tofu (optional)

To make this vegetarian, freeze a block of tofu. Thaw it, squeeze

out all the moisture. This changes the texture of the tofu. Finely

chop/crumble. Use more black mushrooms, and some cooked minced

cabbage . And of course don't add the chicken and shrimp.

To assemble spoon a small amount of the filling into the middle of

the skin. Wet the edges with your fingertip. Seal the edges

together (they're typically sort of crescent shaped with a pleated

edge). They should have a flat bottom side that is only a single

layer of dough thick.

Lay the filled potstickers on a wax paper lined cookie sheet. They

shouldn't touch each other at this point. The pleated/sealed parts

should be on top.

Put a 1/8" of vegetable oil in a skillet. Carefully arrange the

potstickers in the pan, crowd them in tightly, but they should be

one level thick. Put the pan on medium to medium high heat and

cook for 5+ minutes or until the bottoms are brown and crispy.

Quickly add a scant 1/2 cup of water and put the lid on. Turn the

heat down to simmer and let them cook until all the water is absorbed

15-20 minutes. If the dough looks done after 20 minutes and there

is still some water left, uncover the pan and let the water boil


Don't skimp on the oil to save calories -- they'll stick to the

pan and the skins will rip.

Extras can be frozen on the cookie sheet until they're solid then

put in a container in the freezer. Cook them as above, it's not

necessary to thaw them.

Dipping Sauce

soy sauce

rice vinegar

sweet rice wine



green onions

a little sugar

a couple drops of sesame oil

Mix to taste. About equal parts of the first two, 1/2 of that much

for the 3rd and a little of the others.

Category: Asian Recipes