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  • Pork and Shrimp Pot Stickers

    2 votes
    Pork and Shrimp Pot Stickers
    Servings: 4
    by A.L. Wiebe
    29 recipes
    >
    This is my version of a really delicious fried dumpling. I have found many recipes for pot stickers over the years, and it seems that no two are alike. I have made adaptations according to what I have on hand and what I like. Also, I use my handy dandy dumpling folder-upper-thingy that I have pictured here. It cost me 50 cents at a dollar store, and I've had it for years. Wouldn't be without it! This recipe makes a lot of dumplings that I freeze for later use. They freeze very well, by the way. Just make sure to lay them in single layers on wax paper lined trays, freeze solid, then package in air-tight containers or freezer bags. When thawing, take dumplings out of bag and keep them separated from each other, or the moisture will have them sticking and will most likely tear when you try to separate them later.

    Ingredients

    • 1 lb. ground pork
    • 1/2 lb raw shrimp, minced
    • 1 small can water chestnuts, minced
    • 6 dried mushrooms, soaked until soft, stemmed, and minced.
    • 1 bunch green onions, green and white parts, minced
    • 1 1/2 Tbsp ginger root, minced
    • 1/3 cup soy sauce
    • 1/3 cup rice wine or sherry
    • 2 Tbsp sesame oil
    • 1/4 cup cornstarch
    • 3/4 tsp sugar
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 2 packages (at least)of round wrappers
    • 1 cup chicken stock

    Directions

    1. Mix all ingredients, except wrappers and chicken stock, thoroughly. In a small dish, make a thin slurry of cornstarch and water for sealing the wrappers.
    2. Place a wrapper on the dumpling press, put a teaspoon of the filling in the center, then moisten edges with a bit of the slurry. Press handles together firmly, and voila! you have a pot sticker. Hold it by the top pleat and just press down gently to flatten the bottom of each one. This is the way they will sit in the skillet or wok.
    3. Continue until all wrappers and filling is used up.
    4. Heat 2 Tbsp. oil in a well-seasoned wok or 12 inch non-stick skillet over medium high heat. Let them brown gently until golden on the bottom. Pour the chicken stock over the pot stickers and cover immediately, cooking over medium heat until almost all of the liquid is gone. Uncover, and let them cook until the liquid is completely absorbed and the dumplings are a lovely golden brown on the bottom.
    5. Serve with a dipping sauce of 3 Tbsp soy sauce, 1 tsp sesame oil and 1 1/2 Tbsp vinegar.

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    Reviews

    • A.L. Wiebe
      A.L. Wiebe
      I have recently updated this recipe re: thawing directions.

      Comments

      • Bob Vincent
        Bob Vincent
        This is a nice pot sticker recipe. I like your idea of using chicken stock to steam them. I suspect it really adds depth to the flavor. The use of both pork and shrimp sounds interesting as well. I have a dumpling maker just like yours. Mine came in a set of three different sizes I picked up while on business travel to Denver many years ago. I got them in a dollar store in a large mall. They work well. I have added your pot stickers to my try soon folder. Looks like a fun project for a Sunday afternoon and then freeze a bunch for future use. Thanks for sharing!
        Bob
        • Amos Miller
          Amos Miller
          First, I'm looking for the "folder-upper thingy" and then I will make these. Great hors d'ouvres! Thanks, A.L.!
          • Jann from PA
            Jann from PA
            They look delicious!
            1 reply
            • A.L. Wiebe
              A.L. Wiebe
              Thanks Jann! We enjoy them very much.

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