These bite-sized bits of perfection are so good and not so difficult to make! Now, the difference between potstickers and dumplings is subtle, but it all boils down to how they’re cooked; potstickers are fried in a pan (and then sometimes steamed), whereas dumplings are usually just steamed or boiled. If you want to make these dumplings instead, by cooking them in a different way, feel free, but we decided to fry them up a little to give them a crisp outer edge. Keep these in mind next time you’ve got a craving for Chinese you can get the same delicious taste without leaving the house!
Pork And Shrimp Potstickers
Yields 3 dozen dumplings
- 36 2-inch wonton wrappers
- 1 pound shrimp, peeled, rinsed, deveined and diced
- 1/2 pound ground pork
- 2 green onions, finely diced
- 1 cup green cabbage, shredded
- 2 tablespoons vegetable oil
- 1 tablespoon rice wine (or dry sherry)
- 2 teaspoons fresh ginger, grated
- 1 teaspoon sesame oil
- water, for brushing
- soy sauce, serving
- Combine shrimp, pork, cabbage, green onions, ginger, sesame oil and rice wine in a large bowl.
Optional: pulse in food processor for 10 seconds.
- Place wonton wrappers on a flat surface and spoon 3/4-1 tablespoon of meat filling into the center. Use your finger to rub the edges of the wrapper with water.
- Fold the wrapper over the filling and create a half-moon shape by folding some of the dough over itself (like pleats).
- Seal the edges by pressing down firmly.
- Heat vegetable oil in a large skilled or heavy-bottomed pot over medium heat. Once oil is shimmering and hot, add dumplings in a single layer cook until golden brown and crispy, about 3 minutes per side.
Recipe adapted from Damn DeliciousSKM: below-content placeholder