Shrimp and Pork Pot Stickers – A smaller batch

October 11, 2015 at 3:12 pm Leave a comment

potstickers

aka Gyoza, Dumplings, Mandoo, or Dim Sum

I find it odd that on the Central Coast of California, certain Asian ingredients are hard to find; including, but not limited to round dumpling wrappers. I was able to find the square ones and egg roll size, and I guess I could have just used a round cookie cutter on them. But I took the opportunity to expand my skill set and learn to make my own.

I followed the recipe and instructions for the wrappers at Just One Cook Book. Though you can find recipes and instructions all over the web. I did do a few things differently however: I didn’t sift the flour. I used my stand mixer to knead the dough. And I used a press to form the dumplings.

24 gyoza skins

Filling
8 ounces shrimp, shelled, deveined, and chopped
4 ounces pork, ground
1/2 cup shredded cabbage
4 green onions, thinly sliced
1 clove garlic, grated
1 inch fresh ginger, grated
1/2 teaspoon salt
1 pinch pepper
1 tablespoon soy sauce
hot sauce to taste

Variation
Add one ounce kimchi, chopped and well drained

Combine all ingredients and mix well. Go ahead, use your hand

Place 1 teaspoon of the mixture in the middle of each wrapper
dampen wrapper edge with water, fold over, and form the edge into accordion pleats
or use this tool to make things a whole lot easier

Place the dumplings in a good-sized, lightly-oiled pan and sauté on medium heat until the bottoms are nicely browned

Add enough water to cover just the bottoms of the dumplings
cover pan and steam until the water cooks off
Serve hot with a dipping sauce

Dipping Sauce
Mix together equal parts soy sauce, rice wine vinegar, and a few drops of hot sauce or red pepper flakes.

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Entry filed under: Chinese, For One or Two, General Asian, Japanese, Korean, Main Course, Popular Ethnic Dishes, Sides & Salads. Tags: , , , .

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