Ingredients
1/2 lb. (500 g) ground pork
1/4 lb. small shrimp
2 finely chopped green onion
2 crushed garlic cloves
2 tsp. grated fresh ginger
2 tsp soya sauce
1/4 cup copped cilantro
1/2 cup sliced water chestnuts, chopped
Salt and Pepper and Hot Sauce to tase
(Usually there is enouph salt in the soya sauce, use 2-3 Tblsp Chili-Garlic Sauce,, or 1 tsp tabasco sauce.)
Vegetable oil
water
1 egg white
1 pkg (36) wonton wrappers
Plum Sauce for dipping, or Hot Chili Garlic Sauce for dipping.
Preparation
Combine all ingredients, except the Veg oil, water, egg white wrappers and dipping sauces. Brush edges of the wonton wrapper, place 1 tsp of filling on one corner of wrapper, pulling that corner up to almost meet with the opposite corner, sealing with fingers. Bring the side corners to meet over each other across the bottom of the bundle. Place on a greased cookie sheet, covering them with plastic wrap until ready to fry/steam, so they don’t dry out. For each batch: Heat wok to Med-High, put 1 tsp oil in pan, place about 10 potstickers in wok, close together, but not overlapping, letting them brown for 2-3 minutes, do not turn over. When they are browned, add 1/2 cup of water to pan, and cover with lid, letting them steam/cook, for 4 minutes, gently swirlying the pan from time to time, lifting lid at end to allow any water to evaporate water. Place dumplings browned side up on platter and serve with dipping sauces. (Option: use ground turkey instead of pork for a healthier version.)
