Gourmet Shrimp & Pork Pot Stickers
Indulge in these homemade gourmet pot stickers, crafted with a flavor-packed filling of shrimp and pork, enveloped in delicate wonton wrappers. Infused with fresh ingredients like ginger, garlic, and green onions, these pot stickers promise a delightful crunch on the outside and a savory burst on the inside. Perfect for special occasions or a cozy family gathering, they can be conveniently frozen ahead of time and served as a quick appetizer. Experience the satisfaction of creating a dish that rivals your favorite Asian restaurants, all while enjoying the delicious aroma filling your kitchen. Whether steamed or pan-fried, these pot stickers offer a mouthwatering experience that will have your guests raving.
64
Servings
40
Calories
14
Ingredients
Ingredients
cabbage
2 cups (finely chopped)
salt
1 teaspoon (for seasoning)
shrimp
1/2 lb (peeled, deveined, and finely chopped)
lean pork
1 lb (ground)
light soy sauce
2 tablespoons (for filling and dipping sauce)
rice wine (or sherry or white wine)
2 tablespoons (for filling)
green onion
1 tablespoon (chopped)
sesame oil
1 tablespoon (for flavor)
fresh ginger
2 teaspoons (chopped for filling and 1 teaspoon minced for dipping sauce)
garlic cloves
2 (minced)
wonton wrappers
64 (1 package, keep covered)
vegetable oil
1/4 cup (for frying)
chicken stock
1 cup (for steaming)
rice vinegar
1 tablespoon (for dipping sauce)
Instructions
1
Begin by finely chopping the cabbage and sprinkling salt over it. Allow it to sit for 5 minutes to draw out excess moisture, then squeeze firmly to remove any remaining liquid.
2
Prepare the shrimp by peeling and deveining it, then finely chop it. Make sure to squeeze out any excess liquid.
3
In a large bowl, combine the drained cabbage, shrimp, ground pork, light soy sauce, rice wine, chopped green onions, sesame oil, fresh ginger, and minced garlic. Mix well to ensure an even distribution of ingredients. This filling can be covered and refrigerated for up to 6 hours in advance, allowing flavors to meld.
4
Prepare the wonton wrappers by keeping them covered with a damp cloth to prevent drying. Take one wrapper, spoon approximately 2 teaspoons of the filling into the center, and moisten the edges with a little water. Carefully fold and seal tightly, ensuring to expel as much air as possible to prevent them from opening during cooking.
5
If desired, freeze the pot stickers individually on a cookie sheet for a few hours before transferring them into a plastic bag for long-term storage. They can be kept frozen for up to one month. When ready to cook, thaw them in the refrigerator, maintaining their separation to avoid sticking.
6
In two large skillets, heat 1 tablespoon of vegetable oil over medium heat. Add 16 pot stickers to each skillet and fry until the bottoms turn golden brown, approximately 1-2 minutes.
7
Carefully pour 1/4 cup of chicken stock into each skillet, reducing the heat to low. Cover and steam the pot stickers for about 7 minutes, or until they become translucent and most of the liquid evaporates.
8
Once steamed, uncover the skillets and increase the heat to medium-high. Fry the pot stickers for an additional 5-7 minutes, or until the bottoms develop a dark, crispy crust. Drain and transfer the pot stickers to a warm platter.
9
Repeat the process with the remaining pot stickers.
10
To prepare the dipping sauce, mix 2 tablespoons of light soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of fresh minced ginger together in a small bowl. Serve the pot stickers hot alongside the dipping sauce.
Nutrition Information
2.2g
Fat
2.3g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary proteins in the pot sticker filling?
The filling features a combination of finely chopped shrimp and ground lean pork.
How should I prepare the cabbage for the filling?
Finely chop the cabbage, sprinkle it with salt, and let it sit for 5 minutes before squeezing it firmly to remove excess moisture.
How long can the prepared filling be refrigerated before assembly?
The filling can be covered and refrigerated for up to 6 hours in advance to let the flavors meld.
How do I prevent the wonton wrappers from drying out during assembly?
Keep the wonton wrappers covered with a damp cloth throughout the preparation process.
How much filling should be placed in each pot sticker?
Spoon approximately 2 teaspoons of filling into the center of each wrapper.
What is the best way to seal the pot stickers?
Moisten the edges of the wrapper with water, fold it, and seal tightly while expelling as much air as possible.
Can these pot stickers be frozen for later use?
Yes, freeze them individually on a cookie sheet before transferring them to a plastic bag for storage.
How long can the pot stickers be stored in the freezer?
They can be kept frozen for up to one month.
What is the correct way to thaw frozen pot stickers?
Thaw them in the refrigerator, ensuring they remain separated to avoid sticking.
What type of oil is used for frying the pot stickers?
Vegetable oil is used for frying, while sesame oil is used for flavoring the filling.
How long do I fry the pot stickers initially?
Fry the bottoms in a skillet over medium heat for approximately 1-2 minutes until they are golden brown.
What liquid is used to steam the pot stickers?
Chicken stock is poured into the skillet to steam the pot stickers.
How long is the steaming process?
Steam the pot stickers covered on low heat for about 7 minutes.
How do I know when the pot stickers have finished steaming?
They should become translucent and most of the liquid in the skillet should have evaporated.
How do I achieve a dark, crispy crust on the bottom?
After steaming, uncover the skillet and fry the pot stickers on medium-high heat for an additional 5-7 minutes.
What are the ingredients for the dipping sauce?
The sauce is a mix of light soy sauce, rice vinegar, and fresh minced ginger.
How many servings does this recipe yield?
This recipe makes 64 servings.
What is the calorie count for a single pot sticker?
Each pot sticker contains 40 calories.
What are the nutritional values for fat and protein?
Each serving contains 2.2g of fat and 3.3g of protein.
What is the carbohydrate content per serving?
Each pot sticker has 2.3g of carbohydrates.
What can I use as a substitute for rice wine?
You can use sherry or white wine as a substitute for rice wine in the filling.
What aromatics are used in the filling?
The filling is infused with fresh ginger, minced garlic, and chopped green onions.
How many pot stickers should be cooked in one large skillet at a time?
The recipe recommends cooking about 16 pot stickers per skillet.
Is it necessary to peel and devein the shrimp?
Yes, the shrimp should be peeled, deveined, and then finely chopped for the filling.
Should I squeeze the shrimp after chopping?
Yes, you should squeeze out any excess liquid from the chopped shrimp before adding it to the mix.
What is the purpose of the initial frying step?
The initial fry turns the bottoms golden brown before the steaming process begins.
Are these pot stickers suitable for special occasions?
Yes, they are described as a gourmet appetizer perfect for special occasions or cozy family gatherings.
What heat level is used for the final frying step?
The heat is increased to medium-high for the final fry to develop the crust.
How much ginger is needed for the entire recipe?
You need 2 teaspoons of chopped ginger for the filling and 1 teaspoon of minced ginger for the sauce.
Why should I drain the pot stickers after the final fry?
Draining them helps remove excess oil before transferring them to a warm platter for serving.