Makes 30-50 (depending on amt of filling you put in potstickers)
Ingredients
- ¼ lbs shrimp, peeled, deveined and chopped into ¼" pieces
- ⅓ lb ground pork
- ⅓ lb napa cabbage, finely chopped
- ¼ lb green beans, lightly blanched (to remove rawness) and finely chopped
- 2 tbsp reduced-sodium soy sauce for pork mixture
- 1 tsp sesame oil
- ½ tsp kosher salt and extra for cabbage
- 1/8 tsp white pepper, or to taste
- 1 tsp soy sauce for shrimp marinade
- 1 tsp Chinese rice wine for shrimp marinade
- 1-2 pkgs dumpling wrappers (very thin, round, white flour wrappers)
How-to
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In a large bowl, liberally salt cabbage, mix thoroughly and set aside for 10-15 minutes while you prepare other ingredients
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In a small bowl, mix chopped shrimp with rice wine and a little soy sauce and set aside for 2-3 minutes
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Over a colander in the sink, work in handfuls to squeeze the any excess water the salted cabbage has released, and transfer to a large mixing bowl
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Combine with the cabbage the pork, shrimp, green beans, soy sauce, sesame oil, salt and pepper. Mix thoroughly, until well combined. Rest 10-15 minutes
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Place a small portion (about one level tablespoon) of the filling into the middle of each wrapper. Wet the perimeter of the wrapper with water. Fold the wrapper over the filling into a half moon shape, crimping one half of the wrapper while pinching the edges to seal. (Note: fresh dumpling wrappers dry out easily, while wrapping the dumpling, keep a damp paper towel over the wrappers to prevent dryness and cracking)
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Add 1 tbsp vegetable oil to a skillet and heat until very hot. Place dumplings in a single layer and fry for two minutes, or until the bottoms are golden brown. Add ½ cup water, cover immediately and cook 4 to 5 minutes, or until the water is absorbed. Invert onto a plate and serve immediately
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