Steamed Shrimp Dumplings or Pot Stickers

Ingredients

FOR THE MIX

• 1 lb fresh shrimp, peeled and dried
• 1 tablespoon cilantro, chopped
• 2 tablespoons carrots, grated
• 2 tablespoons green onions, chopped
• 2 teaspoons ginger, minced
• 2 tablespoons oyster sauce
• 1/2 teaspoon sesame oil

• 1 (8 ounce) package wonton wrappers
• 8 ounces wine

FOR THE DIPPING SAUCE

• 1 cup soy sauce
• 1 ounce white vinegar
• 1/2 teaspoon chili paste, to taste (or more, I like Sambal Oelek)
• 1 ounce granulated sugar
• 1/4 teaspoon sesame oil
• 1/2 teaspoon fresh minced ginger
• 1 cup water
• 1 tablespoon cilantro leaf

Directions

1. 1

   The wine is for drinking and not to be included in the mix. Take a sip of wine. Set remaining 7 oz to the side and repeat as often as necessary.

2. 2

   Whisk all ingredients for the dipping sauce well and set aside.

3. 3

   Take 1/2 pound of the shrimp which has been peeled, washed,and dried,and the chopped cilantro,green onion,carrot and ginger(NOT THE WRAPPERS THOUGH)and puree in a food processor on low for about 20 seconds until somewhat smooth in consistency.

4. 4

   Take the other 1/2 pound and small dice and then fold into the mixture.

5. 5

   Place a scant tablespoon of filling in the center of a wrapper. (I usually do 6 at a time)Moisten the edges liberally with water with your fingers and fold wrapper corner to corner to form a triangle. Or fold in half if using round wontons (have a fingerbowl of water and a clean dry towel handy). Be sure edges are sealed and no filling is seeping out or dumpling may come apart. (At this stage I lightly press the very outer edges with the end of a fork to ensure a seal and because the crease marks make a decorative touch but it is not necessary).

6. 6

   Spray both sides of dumplings with Pam to prevent sticking and transfer to a plate while making the other dumplings.

7. 7

   If you have a Chinese steamer- fine. (I don't)A metal vegetable steamer works fine.Have a 10 inch stock pot or skillet that has a tight fitting lid with about 2 inches boiling water going. (You want a wide skillet or pot so that the basket has room to open as wide as possible for a larger steaming area). Spray basket well with Pam and then stack about 1/3 of the dumplings on the steamer. Spray dumplings again. They may touch or overlap as long as they are sprayed well. Place steamer in pot and steam for 10 minutes (water level should be just below steamer basket). Transfer to a covered dish and toss with a few TB of water to prevent sticking. Repeat with the other batches. Serve with the dipping sauce. If you want potstickers- sauté towel dried dumplings in a few tablespoons of oil until lightly brown on one or both sides.

8. 8

   This seems very complicated- it's not- just tedious. If you have a helper in the kitchen it can go much quicker. Make enough dumplings to fill a basket and cook those. Meanwhile- you and your helper should have enough time to make the next batch before those are done.

9. 9

   After some experience you can cook in two batches instead of three but do smaller batches at first until you are sure they are not going to stick.

10. 10

    The more you make these the easier it gets after you get the hang of it and you figure out what works for you. Soon you will be making them monthly like I do.

11. 11

    Edited 6-1-05: I have been told that if you use Gyoza wrappers instead of wonton wrappers (which are a little thinner) you can boil the dumpling softly instead of steaming. I have not tried this yet but I will try a few next time I make these. It would save so much time!

12. 12

    Edited 7-28-05: I used Goyza wrappers and it did save a lot of time because they could be boiled. However. I didn't like the heavier, thicker texture of the wrapper as well. If you are short on time, use the Goyza wrappers. But if you were short on time, you wouldn't be making dumplings, would you?