Shrimp and Pork Potstickers with Citrus Soy Dipping Sauces
by: Valerie Bolon

Filling
1 # ground pork
1/2 # uncooked, peeled and devained shrimp minced
1/4 c. soy sauce
1 TBS sesame oil
1 tsp siracha or sambal (chili paste or sauce)
1 tsp minced ginger
1 tsp minced garlic
1/2 shallot, small diced
2 TBS sweet soy sauce (found at the Asian markets) or can be left out
1 package gyoza wonton wrappers(preferably the round ones)

Sauce
1/2 c. soy or sweet soy
1/2 c. brown sugar
1/2 orange, juiced
1/2 lime or lemon, juiced
1/4 tsp.sambal (or chili paste) or more if more spiciness id desired
1/4 tsp minced ginger
splash of sesame oil
2 scallions, chopped

Combine all ingredients for filling together in a bowl and set aside. The filling can be made ahead of time and even frozen if desired. Get a small bowl with some water in it and have it ready. It's used to seal wonton wrappers. Next remove a gyoza wrapper from the package and place a wonton wrapper flat in the center of one hand. Spoon about a teaspoon of filling into the center of the wrapper and use your index finger on the opposite hand and dip into the water. Run your finger around the outside rim of the wonton and fold the wonton in half making sure to try to get the air out before sealing the dumpling. Press the edges firmly all around the dumpling and place in a plate or try that has been lightly dusted with a touch of either flour or cornstarch to prevent them from sticking. Continue making as many dumplings as desired. These can also be made ahead of time and frozen if desired.

Next whisk all ingredients for sauce together, taste and then place in a small bowl for serving.

To cook the potstickers first place a large saute pan on the stove on high heat to get warm. Next add about a tablespoon of cooking oil (vegetable, canola, corn are all good to use). Just enough to coat the bottom of the pan. Let the oil heat up and place the potstickers evenly spaced in the bottom of the pan, careful not to overcrowd the pan or they will stick (thus the name potstickers!). Turn the heat down a touch to medium and let cook until golden brown on one side, about 2 minutes. Next have your lid ready and pour about 1/2 cup of water into the saute pan and cover immediately and let steam the rest of the way, about 3 minutes longer. Remove from pan and serve on a platter with the dipping sauce.

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