Monday, November 21, 2011

Pork and Prawn Potstickers

1 package gyoza or wonton wrappers
1 egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 T shredded carrot
1/4 cup chopped fresh cilantro leaves
2 T minced scallions
1 T minced ginger
1 T soy sauce
1 teaspoon sesame oil
freshly ground black or white pepper, to taste

Preparing the potstickers:
Lightly beat the egg with the salt, and combine with the pork, shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, soy sauce, sesame oil and pepper.

Place a small bowl of water on the work area. Lay out one of the gyoza wrappers. Dip a finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok. When oil is hot, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).

Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absobred.

Serve the potstickers with the browned side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.


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