Potstickers With Spicy Dipping Sauce

Potstickers With Spicy Dipping Sauce

Dipping Sauce

1 1/2 T. soy sauce
1 T. seasoned rice vinegar
1 T. chili-garlic sauce
1 tsp. hot chili oil

Filling

1/4 lb. ground pork
2 oz. uncooked shrimp, shelled, deviened, and finely chopped
1 egg white
1/4 c. water chestnuts, minced
2 T. Chinese celery, minced
1 tsp. cilantro leaves, minced
1/2 tsp. ginger, minced
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. sesame oil
dash ground white pepper

24 potsticker wrappers
3 T. cooking oil
2/3 c. chicken broth or water


Sauce:

In a med. bowl, combine the soy sauce, vinegar,
chili-garlic sauce, and hot chili oil. Mix well,
and reserve.

Filling:

In a lg. 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 tsp. of filling in the center of
each of the 4 wrappers. Brush the edges with water.

Fold the wrappers in 1/2 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 lg. skillet over med. heat.

Add about 1 1/2 T. of oil. When the oil is hot
add 1/2 the potstickers, seam-side up. Cook the
potstckers until the bottoms are golden and crisp,
about 4 mins.

Add 1/3 c. broth.

Reduce the heat to low, cover, and cook until
the liquid is absorbed, 5-6 mins.

Transfer the cooked potstickers to a platter.

Repeat, cooking the remaining potstickers.

Serve the potstickers warm accompanied by
the dipping sauce.