Pork and Shrimp Pot Stickers
For the dipping sauce:
1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 scallion, thinly sliced (white and light green parts only)
1 teaspoon chile-garlic sauce
1 teaspoon freshly grated ginger
1/2 teaspoon toasted sesame oil
For the filling:
1/2 pound napa cabbage, washed, tough stems removed, and finely chopped
1 teaspoon kosher salt
1/2 pound ground pork
1/2 pound shrimp, peeled, deveined, and finely chopped
2 medium scallions, finely chopped (white and light green parts only)
2 tablespoons soy sauce
2 teaspoons rice wine or dry sherry
1 teaspoon freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1 large egg
To form and cook:
36 (3-1/2-inch) round dumpling or pot sticker wrappers
6 tablespoons vegetable oil
3/4 cup room-temperature water, plus more for sealing the wrappers
Directions:
For the dipping sauce:
Place all ingredients in a small nonreactive bowl and stir to combine; set aside.
For the filling:
Place cabbage and salt in a fine mesh strainer and toss with your hands to coat cabbage with salt. Place strainer over a large bowl and let sit for 10 minutes.
After 10 minutes, squeeze any liquid from the cabbage with your hands, discard liquid, and place cabbage in the bowl used for straining.
Add remaining ingredients and, using hands, mix thoroughly, pressing mixture against the side of the bowl until it forms a sticky mass.
To form and cook: Fill a small bowl with room-temperature water; set aside. Lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. Dip your finger in the water and trace around the edge of the wrapper to moisten. Fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. To the right of the midpoint, and only on the top side of the wrapper, fold three pleats angling back toward the midpoint. Pinch each pleat to seal. Repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed.
Lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you. Gently push down to form a flat bottom. Place on a baking sheet and cover with plastic wrap. Repeat with remaining filling and wrappers. At this point, the pot stickers can be frozen and cooked later (see “Game plan” note above).
In a large nonstick pan with a tightfitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
Reduce heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter). Cover and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. Serve with dipping sauce.
Recipe shared from: http://www.chow.com/galleries/297/budget-friendly-recipes-for-ground-chicken-beef-pork-and-lamb#!6610/pork-and-shrimp-pot-stickers