Prawn and Water Chestnut Potstickers ("Guo tieh")

TOTAL TIME: 1 hr
Prep: 35 min
Inactive Prep: --
Cook: 25 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 8 ounces shrimp (16/20 or bay shrimp), peeled, deveined and minced
  • 2 tablespoons minced Chinese chives
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaohsing rice wine
  • 4 canned water chestnuts, drained and minced
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Mix the shrimp, chives, oyster sauce, rice wine, water chestunts, celery, shiitake and some salt and pepper into a bowl and knead the filling with your hand so that all the flavors are combined well. Wash your hands and dry well.

Place a dumpling skin in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim. Fold into a half-moon, pressing down on the edges to make sure the edges of the dumpling skin stick together well. Make two pleats along the edges on either side of the half-moon shape. Set aside on a plate with the pleated edges up while you finish the remaining dumplings.

Heat a wok or pan over medium heat. Add a tablespoon of peanut oil. Place some of the dumplings in base-side down and cook for a few minutes. Sprinkle the wok or pan with some water and cover to create steam to help cook the dumplings. Cook until the dumplings are opaque, about 5 minutes. Repeat with the remaining dumplings.

Once cooked, transfer to a serving plate and serve immediately.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.