Wednesday, March 9, 2011


These dumplings are called potstickers in English, wor tip in Cantonese, jaiozi in Mandarin, or gyoza in Japanese.  What's in a name?  That which we call a potsticker by any other name would taste as yummy.  

- 1/2 lb ground pork.  Don't use lean ground pork because the filling is not as moist if the meat is too lean
- 1 lb shrimp, deveined, shelled, and roughly chopped up
- 1/2 lb chives, about 2 cups finely chopped up
- 1 onion, finely chopped up
- 3 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp sesame oil
- 1 tsp pepper
- 1 egg
- 1 package of wrappers (about 70 wrappers)

Mix all the ingredients together
Make the potstickers.  Watch this potsticker how-to video that my husband made.
Bring a big pot of water to a rigorous boil.  Add in 1 tbsp salt and 1 tbsp of oil.  Carefully put the potstickers in one at a time.  Don't crowd the pot.  Turn the heat down to medium and cook for 5 minutes.  Potstickers will float to the top when done.      
Using a strainer, transfer the potstickers to a lightly oiled non-stick pan on medium heat. 
Pan fry potstickers on all sides until golden brown.
Serve immediately with soy sauce, Chinese vinegar, hot sauce or all of the above!

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