1 T. seasoned rice vinegar

1 T. chili-garlic sauce

1 tsp. hot chili oil

 

1/4 pound ground pork

2 oz. uncooked shrimp, shelled, deveined, and finely chopped

1 egg white

1/4 C. minced water chestnuts

2 T. minced Chinese celery

1 tsp. minced cilantro leaves

1/2 tsp. minced ginger

1/2 tsp. sugar

1/2 tsp. salt

1/8 tsp. sesame oil

Dash ground white pepper

24 potsticker wrappers

3 T. cooking oil

2/3 C. chicken broth or water

 

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 tsp. 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 T. 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 C. 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.

 

 

Yield:

Calories:

Fat:

Fiber: