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Meat and Shrimp Potstickers

Meat and Shrimp Potstickers — a dumpling recipe, 14 ingredients.

Dumpling

contains glutencontains nutscontains shellfishcontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ pound (about 250 g) ground chicken or pork
  • ½ pound ground raw prawn or shrimp
  • 12 raw prawns/shrimp, chopped
  • ½ cup water chestnuts (fresh if possible) peeled and sliced
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon salt
  • 1 pinch white pepper (optional)
  • 3 tablespoons green/spring onion, minced
  • 3 tablespoons fresh ginger, minced
  • 3 tablespoons cilantro, chopped
  • 1 package store-bought gyoza/wonton wrappers
  • Cornstarch
  • Vegetable oil

Steps

  1. Mix together the filling ingredients.
  2. Place a small bowl of water on the work area. If desired, mix in a little cornstarch to make a glue.
  3. Lay out one of the gyoza wrappers in front of you.
  4. Dip your finger in the water and moisten the edges of the wrapper.
  5. Place a heaped teaspoon of filling in the middle of the wrapper.
  6. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.
  7. Heat 2 tablespoons oil in a large skillet or wok.
  8. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
  9. Without turning the dumplings over, add 240 ml of water and cover.
  10. Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
  11. Let the dumplings cook for a few more minutes with the heat turned off.
  12. Serve the potstickers with dipping sauce or soy sauce.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0