Potstickers with Spicy Dipping Sauce

Potstickers with Spicy Dipping Sauce


Dipping sauce:
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1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil

Filling:
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1/4 pound ground pork
2 ounces uncooked shrimp, shelled, deveined,
and finely chopped
1 egg white
1/4 cup minced water chestnuts
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaves
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
Dash ground white pepper

24 potsticker wrappers
3 tablespoons cooking oil
2/3 cup 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
teaspoon 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 tbsps
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 cup 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.