PORK & SHRIMP POTSTICKERS (GYOZA)

Pork & Shrimp Potstickers (Gyoza) image

I can seriously say that Potstickers are probably my favorite food. I can eat them everyday, morning, noon and night. I seriously think I have an addiction to these moist crisp little pockets of Heaven. Asian cuisine is one of my favorite type of foods. I have a favorite Chinese restaurant that make the best potstickers, but I've decided to make them myself in large batches to save money. This is a potsticker not only using pork but also shrimp. I have also included the dumpling dough recipe. You can use store bought dumpling wrappers if you'd like from the grocery store or your local Asian food market. It's always fun to go to the Asian food mart with my Cambodian friend who's husband is Chinese. I remember as a child going with her dad to the Asian food mart and just experience such an opposite of foods from my Italian culture. Her mom and my mom worked together as seamstresses and that's how we met. (Not also forgetting her mom makes the world's best egg rolls, that are sooooo much work, but sooooo yummy) We are still close like family to this day and I still love getting spoiled by their family's home cooking!

Provided by Annamaria Settanni McDonald @ArtByASM

Number Of Ingredients 24

Previous Next

Ingredients

DUMPLING DOUGH
2 cup(s) all purpose flour
1 cup(s) boiling water
FILLING
8 ounce(s) napa cabbage chopped
3/4 pound(s) raw shrimp, shelled and deveined
3 - green onion stalks
1 pound(s) ground pork
2 tablespoon(s) soy sauce
1/2 teaspoon(s) salt
2 tablespoon(s) cornstarch
1 - clove of garlic finely chopped
1 teaspoon(s) freshly grated ginger
1 tablespoon(s) rice wine
1 tablespoon(s) sesame oil
SLURRY (MOIST BIND TO LINE THE WRAPPERS BEFORE CLOSING)
1 tablespoon(s) cornstarch
1/4 cup(s) water
DIPPING SAUCE
1 teaspoon(s) asian chili sauce
1/4 cup(s) soy sauce
2 teaspoon(s) sesame oil
1/2 teaspoon(s) sugar
1/2 teaspoon(s) rice wine vinegar

Steps:

Preparing Cabbage: Take 8 ounces of Napa Cabbage and salt with 1 teaspoon of salt. Set aside for 15 minutes and then squeeze all the water out of the cabbage.
Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, sesame oil, salt, cornstarch, ginger, rice wine. Mix well.
In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Reshape the dumpling so that it has a flat bottom. Repeat with the remaining slices of dough and filling. Make sure edges are sealed tightly. Cover loosely with plastic wrap so that it doesn't dry out.
When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
Note: You can buy Dumpling wrappers but they have to be the round ones, not square. You can also freeze dumplings and use as needed.