Chinese News Years is around the corner so I will be making pot stickers for the celebration. Pot stickers are mini meals that are easy to make and easy to eat. The fillings are soft and moist, and the wrapper is thick and chewy. Plus, the dumplings are versatile. You can use any type of ground meat and any type of vegetables. Made too many? Pop the uncooked ones in the freezer and they can keep for months! I also love to use pot stickers as a way to sneak vegetables into my children's meals. Works like a charm.
Chinese Pork and Shrimp Dumplings (Pot Stickers) Recipe
Make about 35 pot stickers
- 10 oz ground pork shoulder/butt
- 1/2 dried shrimp (soaked in warm water for 5 minutes. Drain then minced)
- 3 baby bok choy or 1 1/2 cups fresh or canned bamboo shoots (minced)
- 2 green onions (minced)
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1/4 teaspoon ground black pepper
- 1 package (1 lb) of pot sticker wrappers (also known as gyoza wrappers)
Spicy Soy & Vinegar Dipping Sauce
- 1 tablespoon distilled white vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons soy sauce
- 1 Thai chilli pepper (minced)
- Combine the filling ingredients in a bowl.
- For each wrapper, add two teaspoons of filling.
- Fold the wrapper over into a semi-circle and pinch the top to seal. If you have trouble sealing the top, brush the wrapper with a bit of egg yolk before sealing.
- Pinch the two corners. Then pinch up to the top. Once the wrapper is sealed, you can make decorative pleats or leave as is.
- In a medium size pot, bring water to a boil and cook the pot stickers for about 5 minutes or until the pot stickers float to the top.
- Combine all the dipping sauce ingredients in a bowl.
- Serve pot stickers with dipping sauce.