1 package wonton wrappers
1/2 pound ground chicken or pork
1/2 pound ground prawn or raw shrimp
12 raw prawns, chopped
1/4 pound shiitake mushrooms
1 tablespoon light soy sauce
2 Savory Creations Chicken Stick Pouches
1 tablespoon sesame oil
1 tablespoon salt
Pinch of white pepper if desired
3 tablespoons green/spring onion, minced
3 tablespoons ginger, minced
3 tablespoons cilantro, chopped
2 tablespoons canola oil
Mix together the filling ingredients.
Place a small bowl of water on the work area. Lay out one of the wonton wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the wonton wrapper over the filling and pinch the edges to seal it shut.
Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
Without turning the dumplings over, add 1 cup of water and cover. Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning). Let the dumplings cook for a few more minutes with the heat turned off.
POTSTICKER DIPPING SAUCE
3 Tablespoons dark soy sauce
5 Tablespoons water
1 Savory Creations Chicken Stick Pouch
1 tablespoon rice wine vinegar
1 tablespoon chopped garlic
1/2 tablespoon minced fresh ginger
1 teaspoon hot oil or hot oil paste
dash of white pepper
1 scallion sliced thinly
Combine all ingredients with a wire whisk. Allow flavors to blend at least 4 hours.
Makes about 24 potstickers.
Product of USA © 2005-9 Savory Creations International