Pork Pot Stickers



20 round pot sticker wrappers
1 1/2 tablespoons oil
1/2 cup water

Filling
8 ounces ground pork
4 ounces shelled and deveined medium-sized raw shrimp, cut into chunks
1/2 cup thinly sliced Napa cabbage, squeezed of excess water
2 tablespoons finely chopped green onion
One 1-inch piece fresh ginger, peeled and grated
1 teaspoon Chinese rice wine
1/2 teaspoon sesame oil
1/2 teaspoon salt
3 dashes white pepper

Dumpling Dipping Sauce
1/2 cup Chinese black vinegar
2 tablespoons soy sauce 
One 1 1/2-inch piece fresh young ginger, peeled and cut into fine matchstick strips, optional
Instructions

Make the filling by combining all of the filling ingredients. Cover and chill in the refrigerator for at least 30 minutes.

Combine all of the dipping sauce ingredients and store in the refrigerator until ready to eat.

Assemble the pot stickers: Place one wrapper on the palm of your hand. Spoon about 1 heaping teaspoon of the filling into the center of the wrapper. Dip your index finger into a bowl of water and moisten the outer edges of the wrapper.

Fold the wrapper over the filling to make a half moon shape. Pinch together the center only, leaving the edges open. Use your right thumb and index finger to make a pleat. Pinch to secure. Repeat, making 3-4 pleats. Turn the pot sticker around and repeat on the other side.

Finish by pressing all of the pleats together to ensure that it is sealed tightly. If it is sealed correctly, it should form a crescent shape.

Heat the oil in a skillet over medium heat. Arrange the dumplings in the skillet and cover with a lid. Cook until the bottoms get brown and crispy.
Add in the water and cover the skillet immediately. The water will steam the pot stickers. Once the water has evaporated, turn the heat to low and continue to cook for 2 more minutes.

Serve hot with the dipping sauce.

recipe adapted from~tasteandtellblog.com