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Pan Fried Shrimp and Pork Potstickers

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Jaden Hair

Published: March 11, 2009

Serves 6-8

1 package of frozen dumpling skins, defrosted overnight in
refrigerator or 40 minutes room temp (do not microwave or set in water)
3/4 pound raw shrimp, shelled and deveined
3 stalks green onions, cut into 2 inch sections
1/2 cup canned bamboo shoots
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a
small bowl
water
cooking oil

Dipping Sauce
1 teaspoon Asian chili sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

Wash the shrimp and pat very dry. In a food processor, add the shrimp,
green onions, bamboo shoots and pulse several times until the shrimp
is chopped to about 1/4 inch. In a large bowl, combine the shrimp
mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice
wine. Mix well.

Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the
cornstarch slurry
all around the edge of the dumpling skin. Fold over and press to
secure edges. Make sure edges are sealed tightly. Shape the dumpling
so that it has a flat bottom. Cover loosely with plastic wrap so that
it doesn't dry out.

When you are ready to cook, heat a large nonstick pan with 1
tablespoon of cooking oil over medium-high heat. When the oil is hot
but not smoking, add the dumplings, flat side down, not touching, to
the pan. Let fry for 1 minute until the bottoms are light golden
brown. Pour 1/4 cup of water into the pan and immediately cover with a
tight fitting lid. Turn heat to medium and let the dumplings steam for
3minutes. Open lid and let the remaining liquid cook off about 1
minute. Cut into a dumpling to make sure that the filling is cooked
through. Remove to plate, wipe the pan clean with paper towels (or
wash) and repeat with remaining dumplings. Serve with dipping sauce.

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