Chinese Pot Stickers

Ingredients

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled, deveined and finely chopped
• 1 lb lean pork, ground
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine, sherry or white wine
• 1 tablespoon green onion, chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, chopped
• 2 garlic cloves, minced
• 64 wonton wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1 cup chicken stock

DIPPING SAUCE

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced

Directions

1. 1

   Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.

2. 2

   Squeeze out any liquid from the shrimp.

3. 3

   Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).

4. 4

   On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).

5. 5

   In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.

6. 6

   Repeat for the remaining 32 dumplings.

7. 7

   Mix the dipping sauce and serve with warm or hot dumplings.