Pork, Shrimp & Walnut Pot Stickers
Ingredients
| 1 tbsp | 15 ml | canola oil |
| 2 | green onions, thinly sliced | |
| 2 tbsp | 30 ml | ginger, minced |
| 1 clove | garlic, minced | |
| 1 tsp | 5 ml | garlic chili sauce |
| 0.5 pound | 225 g | pork, extra lean, ground |
| 0.5 pound | 225 g | shrimp, raw, peeled, deveined, chopped |
| 1 cup | 240 ml | California walnuts, chopped |
| 2 tbsp | 30 ml | soy sauce |
| 2 tsp | 10 ml | sesame oil |
| 1 package | dumpling wrappers (enough to make 48 dumplings) | |
| 1 cup | 240 ml | water |
Instructions
- 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 a 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.