Potstickers with Spicy Dipping Sauce

Recipe courtesy Martin Yan, Copyright Yan Can Cook Inc., 2003
Show: Tyler's Ultimate Episode: Dim Sum
TOTAL TIME: 35 min
Prep: 25 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 24 dumplings
LEVEL: Intermediate

ingredients

DIPPING SAUCE:
  • 1 tablespoon chili-garlic sauce
  • 1 teaspoon hot chili oil
FILLING:
  • 1/4 pound ground pork
  • 2 ounces uncooked shrimp, shelled, deveined, and finely chopped
  • 1 egg white
  • 1/4 cup minced water chestnuts
  • 2 tablespoons minced Chinese celery
  • 1 teaspoon minced cilantro leaves
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon sesame oil
  • Dash ground white pepper
  • 24 potsticker wrappers
  • 3 tablespoons cooking oil
  • 2/3 cup chicken broth or water
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    Directions

    To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.

    To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.

    To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.

    To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.

    Serve the potstickers warm accompanied by the dipping sauce.

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    • on February 27, 2014

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      Sorry Kelsey, I have not yet tried this recipe. I was checking your recipe against the one I received in Japan in 1965, when stationed there with the U.S. Air Force.
      My recipe was very simple, as follows:
      - one pound of ground chuck; shredded cabbage; chopped onion; lots of garlic to taste; salt and pepper; sugar, and; sake (experiment with amounts, or use equal parts cabbage and meat)
      Cook all the above, then place a tablespoon of mixture into a gyoza skin, and seal with egg white. Brown the bottoms and Steam the tops.
      Make dipping sauce with soy sauce, hot cracked peppers and sugar. Warm sauce to dissolve the sugar. Dip and enjoy. Recipe courtesy of Lieutenant Maekawa, JASDAF, 1965.

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