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Homemade Potstickers/Chinese Dumplings

In other words: O.M.G. Yes, they can take a while specially if you’re like me and HAVE TO HAVE the three pleats. You could use those plastic thingies that crimp raviolis to make the process go by faster. They are absolutely delicious and surprisingly, not that high in calories. I used store bought wrappers from Safeway which gave me 60 wrappers. For every 10 wrappers it was 160 calories and each potsticker only had 1 teaspoon of filling. I ended up with 14 extra teaspoons and my dad made some of it into a patty, sprinkled some of his bbq seasoning on it and grilled it up. According to him it was delicious. So there’s something you can do with the leftovers.

This recipe does involve both pork and shrimp so if you have allergies or religious reasons why you can’t eat them, maybe try switching in chicken? For a vegetarian potsticker I guess just throw in a bunch of veggies. Jaden does mention that you need to remove water from cabbage that you put in. She gives you instructions on how to do that at the end of her post here.

I’m telling you, these are super easy to make. The filling takes no time at all if you can get deveined, pre-shelled shrimp. You just toss the shrimp, green onions, and what have you into a food processor and it go for a little bit and then you mix it all together with the ground pork. Sounds fun and gunky, doesn’t it? Yeah, I wore gloves. Playing with the corn starch slurry brought me back to my childhood days of making Gak.
Gak. Anyone remember that? My sisters and I gave my mom gray blonde hairs with that stuff. We (and by “we” I mean my parents) have Queen Anne coffee tables with lots of carving. Don’t know you those little carvings were the PERFECT place to play with Gak? Well, we thought so. My mother didn’t.
OH! Word to the wise: If you go to an Asian supermarket don’t ask for “potsticker wrappers” they will look at you like “crazy American what are you talking about?” ask for “dumpling wrappers”. I was at a loss for what rice wine was (its not sake) after leaving the Asian supermarket for Safeway and my dad, who has no problem finding someone who looks like they know the answer, asked this very nice elderly Asian woman what rice wine was. Needless to say she looked at us kinda funny for a couple seconds then noticed I was holding a recipe and asked what I was making. I said potstickers and she did the “say whaaaaat?” face. Then she saw the recipe and said “Oh! Dumplings!”. Hence the word to the wise. Jaden suggests using rice wine OR very dry sherry. The nice lady at Safeway also suggested white wine, which is what I used since Safeway didn’t have rice wine and we like sweet cream sherry.
And in case you make the same mistake I did and leave out the salt in the potstickers dumplings, don’t despair. I nearly had a breakdown when I remembered I left it out (I’d finished wrapping all the dumplings :/), but my mother definitely not wanting to deal with a Rene-breakdown (lots of tears are involved) reminded me that, at least we, eat dumplings with lots of soy salt which has salt in it. We totally didn’t notice the missing salt in the dumplings. 
Did I just make low sodium dumplings?! Cool! I’m definitely going to make these again. And, if you’ve read this far, thank you, here’s a little treat. I did go poking around Jaden’s site and she DOES have different variations on fillings. I’m in hog heaven…what exactly doesn’t that phrase mean? Does anyone know? 
Anywho,  moral of the story – make these…probably after Thanksgiving. If you’re one of those people who hides from the world on black Friday these are the perfect thing to do. 
As a note:  Out of respect for Jaden, I’m not reposting her ENTIRE post on these yummy things, just the recipe. PLEASE click on the link below for her wonderful post for folding and insider information on Chinese Dumplings.
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)
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
cooking oil
Dipping Sauce
1 teaspoon Asian chili sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar

1. Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well.

2. Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry
all around the edge of the dumpling skin. 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 large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.

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