Serving Size : 8 Preparation Time :0:30
Amount Measure Ingredient -- Preparation Method
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3/4 pound ground pork
1/4 pound shrimp
peeled and chopped finely
1/2 cup green onions -- finely minced
1/2 pound water-chestnuts
peeled and cut into very fine pieces
3 tablespoons light soy sauce
3 tablespoons Shaoxing wine
1 teaspoon minced fresh ginger
1 tablespoon cornstarch
1 teaspoon sugar
2 teaspoons dark sesame oil
10 ounces wonton skins
peanut oil for filming skillet
1/4 cup water
vinegar, soy sauce, and
Chinese-style hot chile oil -- for dipping
In a large bowl mix pork, shrimp, green onions, water chestnuts, light soy sauce, wine, ginger, cornstarch, sugar, and sesame oil. Have a small bowl of cold water handy. Place about 2 teaspoons filling in middle of each wonton skin. Dip finger in water and moisten edge of wonton skin, fold in half over filling to form a crescent shape, and pinch edges together to seal. As potstickers are completed, lay in 1 layer on a sheet of waxed paper. Film a large, heavy skillet with peanut oil and heat over burner set to medium until oil is fragrant. Place 1 layer of potstickers in pan, seam side up, and fry gently until bottoms are golden brown (about 6 minutes). Pour in the 1/4 cup water, immediately cover pan and reduce heat to low, and cook 10 minutes. With a slotted spatula place potstickers on serving platter and keep warm. Repeat until all potstickers have been cooked. Place vinegar, soy sauce, and hot chile oil on table.
