Pork, Shrimp & Walnut Pot Stickers
From choclytcandy 13 years agoIngredients
- 1 tbsp canola oil shopping list
- 2 green onions, thinly sliced shopping list
- 2 tbsp minced gingerroot shopping list
- 1 clove garlic, minced shopping list
- 1 tsp garlic chili sauce shopping list
- 1/2 lb extra lean ground pork shopping list
- 1/2 lb peeled, deveined raw shrimp, chopped shopping list
- 1 cup chopped California walnuts shopping list
- 2 tbsp soy sauce shopping list
- 2 tsp sesame oil shopping list
- 1 pkg dumpling wrappers, or enough to make 48 dumplings shopping list
- 1 cup water shopping list
How to make it
- In large skillet, heat canola oil over medium-high heat. Cook green onions, ginger, garlic and chili sauce about 2 minutes, or until fragrant but not browned. Let cool. In large bowl, combine pork, shrimp, walnuts, soy sauce, sesame oil and onion mixture until well blended.
- Working with one dumpling wrapper at a time, place rounded tablespoon of pork and walnut mixture in centre of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together in small pleats to seal.
- Place finished dumplings on parchment-lined baking sheet; cover with plastic wrap to prevent drying. Spray skillet with cooking spray; heat over medium-high heat. Arrange as many dumplings as will fit in a single layer in bottom of pan. Cook about 4 to 5 minutes, or until undersides are deep golden. Add 1/2 cup of water to pan; partially cover and cook until bottoms are crisp and water is evaporated.
- Gently transfer to platter. Repeat with remaining dumplings. Serve with your favorite Asian dipping sauce.
- Tip: Freeze uncooked pot stickers on a baking sheet and cover with plastic wrap; transfer to a freezer bag once completely frozen. Pot stickers can be cooked from frozen, simply increase cooking time by about 5 minutes.
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