Thousand apologies to all of our loyal followers for my absence on this blog. I have owed way too many recipes due to the hectic school work of being a 2nd year grad student...OK, instead of babbling about my complaints on lab work stress, let me share with you one of many of our all time favorites - the AWESOME pot stickers.
I have won my boyfriend's (aka IT man who manages this website) family during Christmas with this dish and I am sure I can win yours too.
It has taken me several years to perfect this recipe and finally we came with the right combination ta-da-: a combination of pork and shrimp is the KEY!
The pot stickers:
- 1 packet of round dumpling skin (usually comes in 50-60 pieces)
- 1 pound ground pork
- 1/2 pound shrimp (deveined and shelled)
- a bunches napa cabbage, shredded
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- a handfuls of cilantro, chopped
- 3 sprigs scallions, chopped
- 1 tablespoon Chinese rice wine
- 2 teaspoons white sugar
- 3 tablespoons good quality soy sauce
- 3 dashes ground white pepper
- 1 dash salt
- 1 teaspoon sesame oil
- Add ground pork in a large mixing bowl
- with a food processor, chopped the shrimp into pieces (don't grind them too finely, leave some smaller chunks), then transfer chopped shrimp into bowl with the pork
- Add all the ingredients into the same meat bowl and mix them with your clean hand, make sure you don't over mix them
- Use a teaspoon, scoop the meat filling into the middle of the dumpling skin and fold them.
- Once all the dumplings are wrapped, heat up skillet to a medium high with 2-3 tablespoon of vegetable oil. When searing the pot stickers, make sure not to over-crowd your skillet. It takes about 3 min to cook one side, then flip the other side to cook for another 3 min with medium low heat. (skin will turn golden brown and the filling will cooked thoroughly)
- 1/3 cup soy sauce
- 1 tablespoon mirin
- 2 tablespoons chinese rice wine vinegar
- 1 teaspoon sugar
- 1 shallot, diced finely
- 3-4 pieces birdseye chilie (optional if you like spicy)