Chinese Pot Stickers
These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - i have not had this happen however to be sure it doesn't happen to you defrost them separated. i have also fried them directly from the freezer. They only take a few seconds more to cook.
Steps
Sprinkle salt over the shredded cabbage and let stand for 5 minutes , then squeeze out liquid.
Squeeze out any liquid from the shrimp.
Mix cabbage , shrimp , pork , soy , wine , onion , oil , ginger and garlic.
On each wrapper place about 2 tsp of the mix and seal the edges , use a bit of water on the edge , try to press out all the air and ensure they are tightly sealed.
In 2 large skillets heat 1 tbsp oil , fry 16 dumplings for 1 minute or until golden on one side add 1 / 4 cup of stock into the pan , reduce heat to low , cover and cook , without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown , drain put on a platter and keep warm.
Repeat for the remaining 32 dumplings.
Mix the dipping sauce and serve with warm or hot dumplings.
Ingredients
cabbage, salt, shrimp, lean pork, light soy sauce, rice wine, green onion, sesame oil, fresh ginger, garlic cloves, wonton wrappers, vegetable oil, chicken stock, rice vinegar