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Author Notes: I have been trying to perfect my pot sticker recipes for several years now, and I find that the combination of pork and shrimp is by far THE BEST! They are light, flavorful and the dipping sauce that goes with it just gives it a punch. They are a favorite with my family and co-workers and I hope you guys enjoy them as much as we do! - Skinny bitches —Skinny bitches
Food52 Review: Simple, classic, easy; the adjectives that come to mind when talking about this recipe. I had never made pot stickers before and I found these to be incredibly easy and yielded great results. I might increase the shrimp and reduce the ground pork but that’s a personal preference. My husband and friends thought the pot stickers were incredible as written. The sauce was excellent too! - Michelle Meeks —Michelle Meeks
The pot stickers
- 1 packet of round dumpling skin (usually comes in 50-60 pieces)
- 1 pound ground pork
- 3/4 pound shrimp (deveined and shelled)
- 1 bunch napa cabbage, thinly shredded
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 1 handful of cilantro, chopped
- 3 sprigs scallions, chopped
- 1 tablespoon Chinese rice wine (Mi Chiu)
- 2 teaspoons white sugar
- 3 tablespoons good quality soy sauce
- 3 dashes ground white pepper
- 1 dash salt
- 1 teaspoon sesame oil
- Add ground pork in a large mixing bowl
- with a food processor, chopped the shrimp into pieces (don't grind them too finely, leave some smaller chunks), then transfer chopped shrimp into bowl with the pork
- Add all the ingredients into the same meat bowl and mix them with your clean hand, make sure you don't over mix them
- Use a teaspoon, scoop the meat filling into the middle of the dumpling skin and fold them.
- Once all the dumplings are wrapped, heat up skillet to a medium high with 2-3 tablespoon of vegetable oil. When searing the pot stickers, make sure not to over-crowd your skillet. It takes about 3 min to cook one side, then flip the other side to cook for another 3 min with medium low heat. (skin will turn golden brown and the filling will cooked thoroughly)
- This recipe is very versatile. You can also steam them on a steamer or deep fry it!!
The savory dipping sauce
- 1/3 cup soy sauce
- 1 tablespoon mirin
- 2 tablespoons chinese rice wine vinegar
- 1 teaspoon sugar
- 1 shallot, diced finely
- 3-4 pieces birdseye chilie (optional if you like spicy)
- Whisk everything together in a bowl
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