adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Potstickers (Chinese Dumplings)
Potstickers (Chinese Dumplings)
0 Likes
Prep Time:
50 minutes
Cook Time:
12 minutes
Total Time:
62 minutes
Juicy beef and shrimp dumplings pan-seared and steamed to perfection.
Ingredients:
  • 1 pound raw shrimp, peeled and deveined
  • 4 pounds ground beef
  • 1 tablespoon minced fresh ginger root
  • 1 shallot, minced
  • 1 bunch green onions, chopped
  • 3 leaves napa cabbage, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon Asian (toasted) sesame oil
  • salt and white pepper to taste
  • 1 pinch white sugar
  • 1 (10 ounce) package round gyoza/potsticker wrappers
  • vegetable oil
  • 0.25 cup water
Instructions:
  • In a food processor, finely grind shrimp and transfer to a large bowl. Then, in batches, finely grind beef and add it to the bowl with shrimp. Combine the shrimp and beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, pepper, and sugar until well mixed.
  • Lay a wrapper on your work surface, add a small amount of filling in the center, dampen the edges with a wet finger, fold into a half-moon shape to enclose the filling, press to remove excess air, seal the edges tightly, and create small pleats on the top half for a traditional look. Place the filled wrappers on a parchment-lined baking sheet in the refrigerator while you continue to fill and seal the pot stickers.
  • - Heat oil in a large nonstick skillet over medium heat. - Add pot stickers, flat sides down, without crowding. Fry until golden brown (1-2 minutes). - Flip dumplings, pour water over them, cover with lid, and steam until water nearly evaporates and dumplings start frying again (5-7 minutes). - Uncover skillet and cook until all water evaporates and wrapper shrinks tightly onto filling (2-3 minutes).

Similar Recipes