Chinese Pot Stickers

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled, deveined and finely chopped
• 1 lb lean lamb, ground
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine, sherry or 2 tablespoons wine
• 1 tablespoon green onion, chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, chopped
• 2 garlic cloves, minced
• 64 wonton wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1 cup chicken stock
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced

Recipe

• 1 sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
• 2 squeeze out any liquid from the shrimp.
• 3 mix cabbage, shrimp, lamb, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
• 4 on each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (at this point you can freeze them individually on a cookie sheet and them place in a plastic bag. they will keep for a month. defrost in fridge before continuing).
• 5 in 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
• 6 repeat for the remaining 32 dumplings.
• 7 mix the dipping sauce and serve with warm or hot dumplings.