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Recipe Name: Chinese Pot Stickers Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1 Pound(s) Ground pork or chicken
1/4 Pound(s) Raw shrimp chopped finely
10 Ounce(s) Frozen spinach, thawed
1 Grated carrots
3 Mushrooms, finely chopped
3 Ounce(s) Water chestnuts, drained and
3 Green onions, chopped
1 Tablespoon(s) Fresh ginger, grated
2 Cloves garlic, minced
Generous splash of chinese
rice wine or mirin
Generous splash of soy sauce
Wonton wrappers
Mix together in a large bowl all ingredients except your wrappers.
Spread three or four cookie sheets with waxed paper. Set them nearby.
Open your package of potsticker or wonton wrappers. Begin filling
them. Use a little water to seal the edges. You can crease them in any
way you like. But the extra dough should be on top, and they should
sit flat on the cookie sheet. Fill the cookie sheets with them.
Continue filling and sealing until you either run out of filling or
run out of wrappers. For this much filling you will use two packages
of wonton wrappers (with some wrappers left over). Make sure they're
not touching on the cookie sheet. To cook: Put 1/8" of oil in the
bottom of a skillet that you have a lid for. Cast iron works great for
this. Revereware stainless steel does not. (Just from personal
experience). Fill the pan with potstickers as close together as you
can cram them. Usually you do a circle around the outside then 3-4
more in the middle. Turn the heat on. Cook them on high/medium high
heat for 5 minutes or so. (Don't turn them, just use a spatula to lift
the edges to see if the bottoms are getting crunchy.) Once they are
nice and brown on the bottom, (with the lid in one hand), quickly pour
in 1/2 cup of water and put the lid on. Turn the heat down to medium.
They should simmer but not boil madly. (If you have an electric stove
you may want to either put them on a different burner turned down to
medium, or take them off the heat for a minute so the pan will cool a
little.) Cook for 20 minutes or until all the water is absorbed. (It
should take at least 20 minutes.) Serve with a sauce of (let it sit
while they're cooking): rice vinegar, rice wine, soy sauce, grated
ginger Formatted & Busted by RecipeLu <> Posted
to recipelu-digest Volume 01 Number 230 by RecipeLu
<> on Nov 09, 1997

Nutrition (calculated from recipe ingredients)
Calories: 3611
Calories From Fat: 735
Total Fat: 82g
Cholesterol: 555.1mg
Sodium: 11604.5mg
Potassium: 5831.5mg
Carbohydrates: 527.7g
Fiber: 41.4g
Sugar: 21g
Protein: 194.8g

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