Pork, Shrimp and Walnut Pot Stickers
- Yield 48 dumplings servings
- Prep 20 mins
- Cook 10 mins
- 1 tablespoon canola oil
- 2 green onions, thinly sliced
- 2 tablespoons minced gingerroot
- 1 clove garlic minced
- 1 teaspoon garlic chili sauce
- 1/2 pound extra lean ground pork
- 1/2 pound peeled, deveined raw shrimp, chopped
- 1 cup chopped Californa Walnuts
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 package dumpling wrappers, or enough to make 48 dumplings
- 1 cup water
- In large skillet, heat canola oil over medium-high heat. Cook green onions, ginger, garlic and chili sauce about 2 minutes, or until fragrant but not browned. Let cool. In large bowl, combine pork, shrimp, walnuts, soy sauce, sesame oil and onion mixture until well blended.
- Working with one dumpling wrapper at a time, place rounded tablespoon of pork and walnut mixture in centre of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together in small pleats to seal.
- Place finished dumplings on parchment-lined baking sheet; cover with plastic wrap to prevent drying. Spray skillet with cooking spray; heat over medium-high heat. Arrange as many dumplings as will fit in a single layer in bottom of pan. Cook about 4 to 5 minutes, or until undersides are deep golden. Add 1/2 cup of water to pan; partially cover and cook until bottoms are crisp and water is evaporated.
- Gently transfer to platter. Repeat with remaining dumplings. Serve with your favorite Asian dipping sauce.
Tip: Freeze uncooked pot stickers on a baking sheet and cover with plastic wrap; transfer to a freezer bag once completely frozen. Pot stickers can be cooked from frozen, simply increase cooking time by about 5 minutes.