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Recipe courtesy of Martin Yan

Potstickers with Spicy Dipping Sauce

  • Level: Intermediate
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 24 dumplings
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Ingredients

Dipping sauce:

1 1/2 tablespoons soy sauce

1 tablespoon seasoned rice vinegar

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

Directions

  1. To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the potstickers warm accompanied by the dipping sauce.

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