Hong Kong Racing Pot Stickers
Horse racing in Hong Kong is a daily event throughout the year. The track there rarely closes. Pot stickers are one of my favorite dumplings. They can be made the day before and re-heated before leaving the house, or just served at room temperature at the Tailgate. They are delicious by themselves, but also good with a dipping sauce. This dish is also in the first volume of our book series.
Ingredients
Filling
- ½ LB Ground pork, minced I make these. with a mixture of pork and shrimp, but you can make them all shrimp or all pork, it is up to you.
- ½ LB Shrimp 21/25 finely chopped
- 1 cup Shredded napa cabbage
- 2 oz Shitake mushrooms chopped
- 2 garlic cloves minced
- 2 green onions thinkly sliced
- 1 tsp honey
- 1 TBS Hoisin Sauce
- 1 TBS Ginger fresh and grated
- ¼ tsp Fresh Ground Black Pepper
- 1 tsp chili garlic sauce
Assembly and Cooking
- 1 package Pot Sticker wrappers
- 2 TBS peanut oil
- Chicken Broth
Instructions
Filling
- In a bowl combine pork, cabbage, mushrooms, garlic, onions, hoisin, ginger, sesame oil, black pepper and chili garlic sauce. Mix this with clean hands.
Assembly and Cooking
- Place a Won Ton wrapper on a clean flat surface.
- Place 1 TBS in the center of each wrapper.
- With your finger,coat half of the circle edge with water, and fold over the Won Tonwrapper. Form pleats and seal.
- Heat the oil in a large frypan. Add the pot stickers in a single layer and do not crowd.
- Fry the pot stickers until the bottoms are golden brown.
- Add about 1/2 cup of chicken broth and steam the Pot Stickers until the dough is cooked.
- Serve with Pot Sticker sauce, or by themselves.
Tried this recipe?Let us know how it was!