Ingredients
Scale
- 1 package dumpling wrappers (also called gyoza or pot sticker wraps)
- 2 cups cabbage (finely chopped)
- 1 teaspoon salt
- ½ lb shrimp (peeled, deveined, cooked, and chopped)
- 1 lb ground pork (cooked)
- 2 tablespoons soy sauce
- 2 tablespoons of rice wine
- 1 tablespoon green onion (chopped)
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger (minced)
- 2 garlic cloves (minced)
- ¼ cup oil
- 1 cup chicken stock
- water (for sealing)
- Dipping Sauce-
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger (minced)
Instructions
- In a bowl add shredded cabbage and sprinkle 1 teaspoon of salt over the cabbage. Let sit for 5 minutes and then squeeze the juice out of the cabbage. Squeeze out any liquid from the shrimp.
- In the same bowl combine cabbage, shrimp, pork, soy sauce, rice wine, green onions, sesame oil, ginger, and garlic.
- One by one layout a dumpling wrapper and add about 2 teaspoons of the cabbage mixture in the center.
- Lightly wet the other edges of the wrapper with your finger. Bring up both ends and pinch together the top in the middle. What we are doing here is sealing the upper half of the pot sticker. Start at one side and pinch that end closed. In small sections fold the dumpling wrapper skin over on itself until it is fully sealed (or you can just fold it into a half circle).
- Place pot stickers on a cookie sheet and put in the freezer for 30 minutes to an hour.
- In a large skillet, heat 1 tablespoon of oil. Add enough dumplings to fill the bottom of the pan and fry for 1 minute or until golden brown on the bottom. Pour a ¼ cup of chicken stock into the pan, reduce heat to low, cover and simmer for 7 minutes or until the dumplings are translucent.
- Uncover and cook on higher heat for about 5 more minutes or until the bottoms are dark brown.
- Remove from the pan, put on a platter and keep warm. Repeat until all the dumplings are cooked.
To make the dipping sauce- Mix all of the dipping sauce ingredients in a bowl and serve with the pot stickers.