Pan Fried Shrimp and Pork Potsticker
- 1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)
- 3/4 pound raw shrimp, shelled and deveined
- 3 stalks green onions, cut into 2 inch sections
- 1/2 cup canned bamboo shoots
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice wine (or dry sherry)
- water
- cooking oil
- 1 teaspoon Asian chili sauce
- 1/4 cup soy sauce
- 2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon rice wine vinegar
- Produce
- Bamboo shoots, canned (1/2 cup)
- Ginger (1 teaspoon)
- Green onions (3 stalks)
- Seafood
- Shrimp, raw (3/4 pound)
- Meat
- Ground pork (1/2 pound)
- Condiments
- Chili sauce, Asian (1 teaspoon)
- Rice wine vinegar (1/2 teaspoon)
- Soy sauce (6 tablespoons)
- Cooking & Baking
- Cooking oil (1)
- Cornstarch (2 tablespoons)
- Kosher salt (1/2 teaspoon)
- Sesame oil (2 teaspoon)
- Sugar (1/2 teaspoon)
- Pasta & Grains
- Dumpling, frozen skins (1 package)
- Drinks
- Water (1)
- Beer, Wine & Liquor
- Rice wine (1 tablespoon)
Preparation
Read recipe preparation on steamykitchen.com
Social Stats
68.2Rating
1-100
1-100
5Tweets
154Facebook
Shares
Shares
250StumbleUpon
Views
Views
3,129PinterestPins
Recipe Stats
Published July 27, 2008 (4 years ago).
29 people saved this recipe.
