Pork, Shrimp and Enoki Pot Stickers

I woke up yesterday morning craving for potstickers so you know what I did?
I made them.
Just like that.
That Honey Badger has got nothing on me.

Pork, Shrimp and Enoki Mushroom Potstickers

500g  ground pork
250g  shrimp
2 green onions, minced
200g enoki mushrooms, chopped
2 tsp minced or grated ginger
2 tsp soy sauce
1 tsp sesame oil
1 tbls cornstarch
1/2 tsp kosher salt

round wonton wrappers (i got about 50-60 dumplings out of this filling)

for cooking: 1 tbls vegetable oil, 1/4 cup water

dipping sauce:
6 tbls soy sauce
3 tbls rice vinegar
1 tsp chili oil
1 tsp sesame oil
pinch sugar
1 clove garlic, minced
1 tsp minced or grated ginger

mix all together and let sit for at least an hour

I can't do a better job than La Fuji Mama when it comes to showing you the steps involved in making these dumplings so you should just go look at her gyoza pictorial on her blog and while you are there, poke around and read because it's a fabulous blog.

So, peel and de vein your shrimp and then chop them up as finely as you can. Some people put them in a food processor but I don't like that pastey texture, much preferring small chunks of shrimp but that is a personal thing.
Mix all of your filling ingredients together in a bowl. Have a small bowl of water standing by.

Put a heaping teaspoonful of filling on your wonton wrapper. Dip your finger in the water and run your damp finger around one half of the circle. Bring both sides together to form a half circle and pinch the edges together to seal. Then bring each corner together and pinch - kind of like a little tortellini. I like this method because the dumplings stand up nicely but if it seems too much bother, just leave them in their half circle shape and fry them on one side.



I put them all on a large cookie sheet as they are assembled, making sure that they aren't touching. Cover them with a tea towel as you work so they don't dry out.

If you want to freeze some, put the on a cookie sheet, again not touching, and put the cookie sheet in the freezer for a few hours before you put them in freezer bags.

If you are cooking the same day, cover them with some plastic wrap and you can leave them in the fridge until it's time to cook them.

You need to use a frying pan that has a snug fitting lid. Heat the pan over med-high heat and add the tbls of vegetable oil, swirling the pan to make sure the surface is evenly coated. Add your dumplings and fill up the pan with as many as you can fit in without them touching. Cook them for 2-3 minutes to let the bottom get nice and brown. Then pour in 1/4 cup of water (it might splatter like crazy but that is normal), put on the lid and turn the heat down to med low. Let them cook for about 6 minutes like this. After the 6 minutes, remove the lid and if there is still water in the pan, turn the heat back up to med-high and cook until all of the water has evaporated.

Remove to a plate and serve with dipping sauce and just try not to eat the whole thing.
I dare you.

Share this post