Chinese pot stickers

Yield: 1 Servings

Measure Ingredient
1 pounds Ground pork or chicken
¼ pounds Raw shrimp chopped finely
10 ounces Frozen spinach; thawed
1 Grated carrots
3 Mushrooms; finely chopped
3 ounces Water chestnuts; drained and chopped
3 Green onions; chopped
1 tablespoon Fresh ginger; grated
2 Cloves garlic; minced
Generous splash of chinese rice wine (or, mirin)
Generous splash of soy sauce
Wonton wrappers

Mix together in a large bowl all ingredients except your wrappers. Spread three or four cookie sheets with waxed paper. Set them nearby. Open your package of potsticker or wonton wrappers. Begin filling them. Use a little water to seal the edges. You can crease them in any way you like. But the extra dough should be on top, and they should sit flat on the cookie sheet.

Fill the cookie sheets with them. Continue filling and sealing until you either run out of filling or run out of wrappers. For this much filling you will use two packages of wonton wrappers (with some wrappers left over).

Make sure they're not touching on the cookie sheet.

To cook: Put ⅛" of oil in the bottom of a skillet that you have a lid for. Cast iron works great for this. Revereware stainless steel does not.

(Just from personal experience). Fill the pan with potstickers as close together as you can cram them. Usually you do a circle around the outside then 3-4 more in the middle. Turn the heat on. Cook them on high/medium high heat for 5 minutes or so. (Don't turn them, just use a spatula to lift the edges to see if the bottoms are getting crunchy.) Once they are nice and brown on the bottom, (with the lid in one hand), quickly pour in ½ cup of water and put the lid on. Turn the heat down to medium. They should simmer but not boil madly. (If you have an electric stove you may want to either put them on a different burner turned down to medium, or take them off the heat for a minute so the pan will cool a little.) Cook for 20 minutes or until all the water is absorbed. (It should take at least 20 minutes.)

Serve with a sauce of (let it sit while they're cooking): rice vinegar, rice wine, soy sauce, grated ginger Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 230 by RecipeLu <recipelu@...> on Nov 09, 1997

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