Pot Stickers With Spicy Dipping Sauce

Name: Pot Stickers With Spicy Dipping Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 24 dumplings
Ingredients: 1 1/2 tablespoons soy sauce; 1 tablespoon seasoned rice vinegar; 1 tablespoon chili-garlic sauce; 1 teaspoon hot chili oil; 1/4 lb ground pork; 2 ounces uncooked shrimp, shelled, deveined, and finely chopped; 1 egg white; 1/4 cup minced water chestnut; 2 tablespoons minced Chinese celery; 1 teaspoon minced cilantro leaf; 1/2 teaspoon minced ginger; 1/2 teaspoon sugar; 1/2 teaspoon salt; 1/8 teaspoon sesame oil; 1 dash white pepper; 24 dumpling wrappers (potsticker); 3 tablespoons cooking oil; 1/2-2/3 cup chicken broth or 1/2-2/3 cup water

Submitted by Stephanie Y.

"I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!"

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photo by Stephanie Y.

Ready In:: 35mins
Ingredients:: 18
Yields:: 24 dumplings

ingredients

Dipping sauce
1 ¹⁄₂ tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
Filling
¹⁄₄ lb ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
¹⁄₄ cup minced water chestnut
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaf
¹⁄₂ teaspoon minced ginger
¹⁄₂ teaspoon sugar
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon sesame oil
1 dash white pepper
24 dumpling wrappers (potsticker)
3 tablespoons cooking oil
¹⁄₂ - ²⁄₃ cup chicken broth or 1/2-2/3 cup water

directions

To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
Serve the potstickers warm accompanied by the dipping sauce.

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Reviews

I'm not going to leave stars because I only made the dipping sauce and not the potstickers, to accompany some spring rolls I made. But, let me RAVE about the dipping sauce! I made a large amount of it -- I used 1/2 cup of soy sauce, and increased everything else in proportion -- and set it out on a buffet. We had a crowd for dinner, only about half of whom like spicy food. Well, that bowl was drained dry by the end of the night, and one person asked if perhaps I had more sauce that I could please put out? Very yummy, cookiedog! Thanks!

Susiecat too
Potstickers good, but didn't care for the sauce. . .too much vinegar flavor for us. We were hoping for sauce like they serve in the restaurants.

januarybride
even my kids liked this one

purple_rose_30

RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

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