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Pot Stickers

Traditional pot stickers are delicious, but they do take time to make. It isn't hard to speed up the preparation, though — instead of using home made wrappers, just start with the purchased ones (gyoza) sold in some grocery stores and Asian markets.

Recipe Ingredients

Traditional Pot Stickers

Shrimp Filling

Method

  1. Rinse chicken and pat dry, then chop finely. Place in a bowl and stir in sesame oil, celery, onions, sherry, cornstarch, sugar, and salt.
  2. Set out 6-8 wrappers at a time; keep remaining wrappers tightly covered. Mound 2 teaspoons of the filling on each wrapper. To shape each pot sticker, fold dough in half over filling. Pinch about 1/2 inch of curved edge closed; continue to pinch closed, forming 3 tucks along dough edge, until entire curve is sealed. Set pot sticker down firmly, seam side up, so it will sit flat. Cover lightly until all pot stickers are shaped.
  3. At this point, you may place pot stickers in a single layer on a baking sheet and freeze until hard, then transfer to a heavy plastic bag, seal, and return to freezer for up to one(1) month. Cook without thawing as directed below.
  4. For fresh pot stickers, place a wok over medium heat; when wok is hot, add 1 tablespoon of the salad oil. When oil is hot, add 12 pot stickers, seam side up. Cook until bottoms are golden brown (5-7 minutes).
  5. Pour in 1/4 cup water; reduce heat to low, cover, and cook until liquid is absorbed (6 to 10 more minutes). Remove from wok and keep warm. Repeat to cook remaining pot stickers, using remaining salad oil and water.
  6. Offer pot stickers with vinegar, soy, and chili oil on the side for dipping.

Preparation time: About 1 hour
Cooking time: About 1 hour (about 15 minutes per batch)
Makes about 4 dozen pot stickers (about 10 servings).

Shrimp Filling: Shell, de-vein and finely chop shrimp. Mix well.

* For frozen pot stickers, place wok over medium heat; when work is hot, add 1 tablespoon of the salad oil. When oil is hot, add 12 frozen pot stickers, seam side up. Cook until bottoms are golden brown (8 to 10 minutes). Pour in 1/3 cup of regular-strength chicken broth and immediately cover wok tightly. Reduce heat to low and cook for 15 minutes.

Uncover and continue to cook until all liquid is absorbed. Remove from wok and keep warm. Repeat to cook remaining pot stickers, using remaining salad oil and broth.


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