PORK AND SHRIMP POT STICKERS WITH CHILE-SOY DIPPING SAUCE

Pork and Shrimp Pot Stickers with Chile-Soy Dipping Sauce image

Categories Sauce Pork Soy Side Bake Fry Steam Vegetarian Shrimp Boil

Yield makes 36 pot stickers

Number Of Ingredients 24

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Ingredients

1/2 pound medium or small shrimp, peeled and chopped
1/2 pound ground pork
1 medium onion, grated
1 large carrot, peeled and grated
1/2 cup thinly sliced scallions (about 1/2 bunch)
1 cup thinly sliced green cabbage (1/4 head)
2 garlic cloves, minced
1 tablespoon grated or minced fresh ginger
1/4 cup chopped cilantro (leaves and tender stems)
2 tablespoons soy sauce
1 egg
1 teaspoon red chile paste
1 teaspoon salt
36 (1 package) round gyoza or wonton wrappers (widely available in the refrigerated produce or freezer section of grocery stores)
Cornstarch, for dusting
Peanut or canola oil, for frying
Water, or chicken or vegetable broth, for steaming
Chile-Soy Dipping Sauce
1/2 cup soy sauce
2 tablespoons Chinese black vinegar or balsamic vinegar
1 teaspoon sesame oil
1/2 teaspoon red chile paste
1 tablespoon lime juice
2 scallions, thinly sliced

Steps:

Mix all the filling ingredients in a large bowl. Take 1 teaspoon and bake or steam it, to taste for adjusting the seasoning. Set a large pot of lightly salted water over high heat, ready for boiling.
To make the pot stickers, lay down about 4 gyoza or wonton wrappers and brush the edge halfway around with cornstarch mixed with a little water. Place about a teaspoon of filling in the center of each wrapper and fold over into a half moon, being careful to keep filling away from the edge. Using your fingers, crimp to seal. As you become more adept, you can pleat one side against the other. Press each pot sticker onto the table to flatten the bottom, and place on a tray lightly dusted with cornstarch. Pot stickers can sit there until ready to cook.
When all the pot stickers have been shaped, boil them in batches in the lightly salted water for about 2 minutes, until the dough is cooked through (it will become slightly translucent). Drain and cool until ready to fry.
Heat about 1 tablespoon oil in a nonstick skillet over medium-high heat until almost smoking. Place pot stickers in the skillet in batches, to avoid crowding, and lower the heat. When they're golden brown and crispy on the bottom, carefully pour in a little hot water or broth to just cover the bottom of the pan. Watch out for steam! Cover the pan tightly and steam 3-4 minutes, until almost all the liquid is absorbed. Remove from the heat, and repeat with the remaining dumplings. Serve with Chile-Soy Dipping Sauce.
Chile-Soy Dipping Sauce
Mix all the ingredients together in a small bowl. The sauce will keep in the refrigerator for up to a week.