Directions: |
Directions:To assemble each pot sticker, place 2 rounded teaspoons of filling in the center of a wrapper. Moisten edge of dough with water. Fold wrapper in half over filling, forming a semicircle. Press edges to seal. When entire curve is sealed, turn pot sticker seam side up; then set it down firmly to so it will sit up flat. Cover while shaping remaining pot stickers.
(At this point you may arrange pot stickers in a single layer on a baking sheet, cover, and freeze until firm. Transfer to plastic freezer bags; freeze for up to 4 weeks. Cook, without thawing, as directed below.)
Cook pot stickers 12 at a time. For each batch, heat 1 tbsp vegetable oil in a wide, heavy frying pan over medium heat. Set pot stickers, seam side up, in pan. Cook until bottoms are golden brown (8 – 10 minutes). Pour in 1/3 c of broth and immediately cover pan tightly. Reduce heat to low, cook for 10 minutes (15 if frozen). Uncover and continue cooking until all liquid is absorbed. Using a wide spatula, transfer pot stickers to a heatproof platter. Cover and keep warm in a 200 degree oven. Repeat with remaining oil, pot stickers, and broth. Serve hot with Hot & Sour sauce.
Pork & Shrimp filling:
Chop ½ lb medium-size shrimp (shelled & deveined). Place in a bowl. Add ½ lb ground pork, 1 c finely chopped cabbage, ¼ c each minced green onions (including tops) and chopped mushrooms, 2 tbsp soy sauce, and 3 cloves garlic, minced or pressed.
Hot & Sour sauce:
Whisk together 4 tbsp Asian hot chili sauce and ¼ c rice vinegar. |
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