If you have a couple of hours – even an afternoon – that you would like to dedicate to making some great food, I suggest making some tasty pot stickers.  While assembling these pot stickers is quite the tedious task, taking that bite in the steamed sticker is totally worth your time.  Enjoy!!

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Ingredients:

• 1/2 pound ground chicken
• 1/2 pound of shrimp, shelled and deveined
• 2 cups of finely chopped napa cabbage
• 2 green onion, finely chopped
• 1″ ginger roots – finely grated
• 6 water chestnuts, drained and finely chopped (optional)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp of oyster sauce
• 2 tbsp of soy sauce
• 1/2 tsp sugar
• 1 tsp sesame oil
• 2 tbsp cornstarch
• 1 egg
• 1 package of frozen dumpling skins (won ton wrappers)

Dipping Sauce

• 1/4 cup soy sauce
• 2 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon rice wine vinegar
• Some finely julienned ginger

Directions

1. Put the shrimp in a food processor and pulse several times. In a large bowl, combine the shrimp mixture with all the rest of the ingredients except the wrappers. Mix well and set it aside to marinate for an hour.
2. Spoon 1 teaspoon of the filling onto dumpling skin. Brush the edge of the wrapper with some water. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.
3. When you are ready to cook, heat a nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot arrange the dumplings, flat side down to the pan. Let it fry for 1 minute until the bottoms are light golden brown.
4. Pour 1/2 cup of water or stock into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 4-5 minutes. Open lid and let the remaining liquid cook off about 1 minute.
5. Remove to plate and serve with dipping sauce.

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