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

off.

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

ginger

garlic

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