Sunday, July 5, 2009


Y: 1 pack of wonton wrapper about 50 pcs.

4 C Napa cabbage (shredded thin)
1 1/2 t salt
1 lb porkloin (minced) ground pork will be a good substitute
1/2 lb fresh shrimps (cleaned and minced)
2 to 3 stalks of green scallions (minced)
1/4 t white pepper
2 1/2 T soy sauce
1 T Chinese rice wine or dry sherry
1 1/2 T freshly grated ginger
2 cloves of garlic, minced
2 egg whites, lightly beaten
1 package of wonton wrappers
Oil and water for cooking

Dipping Sauce:
1/2 C soy sauce
2 T rice wine vinegar
Dash of sesame oil
Chili oil to taste
Scallions minced to garnish

For the Dipping Sauce - Combine all ingredients in bowl. Set aside , can also be refrigerated for a week.

For the PotStickers:
1. Toss cabbage and salt. Squeeze out the liquid from the cabbage.

2. Combine the cabbage and all the filling ingredients in a bowl and mix thoroughly.

3. Fry a teaspoon of the filling to check and adjust the seasoning.

4. Refrigerate until cold about 30 minutes, It's easier to wrap the filling when cold.

5. Place a small spoonful of filling in the center of the wonton wrapper. Use Enough of the mixture to fill out the wrapper completely without overstuffing it. Make sure to keep the edges clean giving you room to enclose the filling w/ the wrapper. Moisten the edges fo the wonton wrapper w/ water.

6. Fold the bottom half of the wrapper to meet the top half that you moistened in the previous step and seal. At this point you will have the option to make a pleated or simple potstickers.

7. Grease bottome of a nonstick pan with oil. Add the potstickers by batches to the hot pan, laying them flat and being sure not to crowd the pan. Place pan over medium high heat and cook for 4-5 minutes without moving. You want the sides to become golden brown.

8. At this point pour about 3 T of water and cover the pan for another 10 minutes. This is to steam the potstickers.

9. Serve with the dipping sauce. These are delicious served hot.

***If you want your potstickers crispy reverse the process when cooking. Steam them first w/ water. When water evaporates, add little oil to brown them.

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