An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling You can fill the whole package of gyoza wrappers and have filling left over for next time around
Prep Time
1 hr 2 mins
Dificult
Medium
Servings
12
Ingredients
Instructions
Place the shrimp in the work bowl of a food processor
and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches
process the ground beef to a fine grind
and set aside with the shrimp. Combine the shrimp and ground beef with ginger
shallot
green onions
napa cabbage
soy sauce
sesame oil
salt and pepper
and white sugar
and mix the ingredients until thoroughly combined.
To fill the pot stickers
place a wrapper on a work surface in front of you
and place a scant teaspoon of filling in the center. With a wet finger
dampen the edges of the wrapper. Fold the dough into a half-moon shape
enclosing the filling
and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil
flat sides down
without crowding
and let fry until the bottoms are golden brown
1 to 2 minutes. Turn the dumplings over
and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again
5 to 7 minutes. Uncover the skillet
and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling
another 2 to 3 minutes.
LZakaria
Cook’s Note
This recipe makes a large batch of filling
enough for several packages of dumpling wrappers.To freeze the filled
uncooked pot stickers
place them onto parchment-lined baking sheets. Make sure they are not touching
then let them freeze solid. Store in the freezer in resealable freezer bags.
Editor's Note:
Nutrition data for this recipe includes the full amount of filling. The actual amount consumed will vary.
