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Potstickers: Chinese Dumplings

DirectionsInstructions Checklist

Stage 1
Spot the shrimp in the work bowl of a food processor, and cycle until the shrimp are finely ground. Put to the side in a huge bowl. Working in clumps, measure the ground meat to a fine crush, and put to the side with the shrimp. Join the shrimp and ground meat with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and blend the fixings until altogether consolidated.

Stage 2
To fill the pot stickers, place a covering on a work surface before you, and spot a meager teaspoon of filling in the middle. With a wet finger, hose the edges of the covering. Overlap the mixture into a half-moon shape, encasing the filling, and press and seal to eliminate additional air and firmly seal the edges together. It's ideal to crease a few little creases in the top portion of the covering for a customary look before you seal in the filling. Refrigerate the filled coverings on a material lined preparing sheet while you complete the process of filling and fixing the pot stickers.

Stage 3
Warmth the oil in a huge nonstick skillet with a cover over medium warmth. Spot pot stickers into the hot oil, level sides down, without swarming, and let fry until the bottoms are brilliant earthy colored, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the dish with a top and let the dumplings steam until the water has almost dissipated and the dumplings have started to broil in oil once more, 5 to 7 minutes. Reveal the skillet, and let the pot stickers cook until all the water is dissipated and the covering has contracted down firmly onto the filling, another 2 to 3 minutes.