CHINESE DUMPLINGS (POT STICKERS)
2 h
1 h
1 h
Makes very large batch ×
1 lb. Wild Georgia shrimp, raw, peeled and deveined
2 lbs. ground beef or ground turkey
2 lbs. ground pork
1 Tbsp. fresh ginger root, minced
1 shallot, minced
1 bunch green onions, chopped
3 leaves napa cabbage, chopped
2 Tbsp. soy sauce
1 tsp. toasted sesame oil
salt & white pepper, to taste
1 pinch granulated sugar
1 (10 oz.) pkg. round gyoza/potsticker wrappers
¼ c. vegetable oil
Preparation
Place shrimp in bowl of a food processor, and process until the shrimp are finely ground. Set aside in large bowl. Working in batches, process ground meat to a fine grind, and set aside with shrimp. Combine shrimp and ground meat with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and sugar. Mix until thoroughly combined. To fill dumplings, place a wrapper on your work surface, and place a scant teaspoon of filling in center. With a wet finger, dampen the edges of wrapper. Fold dough into a half-moon shape, enclosing filling. Press and seal to remove extra air and tightly seal edges together. Fold several small pleats in top half of wrapper for a traditional look before you seal in the filling. Refrigerate filled wrappers on a parchment-lined baking sheet while you continue filling and sealing. Heat oil in large nonstick skillet with a lid over medium heat. Place dumplings into hot oil, flat sides down, without crowding, and let fry until bottoms are golden brown, 1 to 2 minutes. Turn dumplings over and pour water over them. Cover pan with lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover skillet and let dumplings cook until all water has evaporated and wrapper has shrunk down tightly onto filling, another 2 to 3 minutes. Serve with your favorite dipping sauce(s). (Makes very large batch – extra filling can be frozen and used later.)
