San Xian Potsticker with Pork, Shrimp and Shiitake Mushroom
Chinese pan-fried dumplings with a 'three fresh' filling of pork, shrimp and shiitake, served with a black-vinegar and ginger dipping sauce. Author: Maggie Zhu.
Nutrition
Ingredients
| 200 g | ground pork (lean:fat ratio 7:3) | |
| 10 (1 cup) | large shrimp, peeled, deveined and chopped into corn-kernel pieces | |
| 1 cup (30g) | dried shiitake mushrooms, rehydrated and finely chopped | |
| 2 tablespoons | 30 ml | Shaoxing wine |
| 2 tablespoons | 30 ml | light soy sauce |
| 3 1/2 tablespoons | 53 ml | peanut oil |
| 1 teaspoon | 5 ml | ginger, minced |
| 1 teaspoon | 5 ml | salt |
| 1/4 teaspoon | 1.3 ml | black pepper |
| 1/2 cup | 120 ml | green onion, chopped |
| 2 teaspoons | 10 ml | sesame oil |
| 40 | dumpling wrappers | |
| 2 tablespoons | 30 ml | ginger slices (for dipping sauce) |
| 4 tablespoons | 60 ml | black vinegar |
Instructions
To make the filling: In a large bowl, combine the ground pork, Shaoxing wine and light soy sauce. Mix well with chopsticks or a fork. Add 4 tablespoons water, 1 tablespoon at a time, stirring until fully combined; the mixture should feel sticky and a bit runny but still thick enough to coat a spoon. Add the shrimp, shiitake, ginger, salt and black pepper and mix well. Right before wrapping, add the green onion and sesame oil and mix. To wrap: Prepare a small bowl of water. Place parchment on a work surface or dust a board with flour. Scoop about 2 teaspoons of filling into the center of a wrapper and press into a round shape. Wet the edge of the wrapper with water. Fold into a half-moon, pinching the middle. Hold in your left hand and fold 2 to 3 pleats in the outer layer toward the midpoint, pressing to seal. Switch hands and pleat the other side, then press to seal tightly. If sealing is hard, use less filling. Place on the parchment, leaving a finger's width between dumplings. To mix the dipping sauce: In a small bowl, drizzle the black vinegar over the ginger slices. If not salty enough, add soy sauce 1 teaspoon at a time. To cook: Heat a tablespoon of oil in a nonstick skillet over medium-high heat. Place the potstickers in the skillet pleat side up, swirl in 2 tablespoons water, cover immediately and turn heat to medium. Cook covered until the water evaporates and the potstickers are cooked through, about 3 minutes. Remove the cover, flip one to check the bottom; if not charred, turn to medium-high and cook until golden brown, about 1 minute. Transfer to a plate and serve immediately with the dipping sauce. Storage: Store cooked potstickers airtight in the fridge up to 2 days. Store uncooked ones a finger's width apart, not overlapping, in the freezer up to 1 month. To cook frozen: Do not thaw. Heat a tablespoon of oil until hot, add the dumplings one at a time, swirl in 4 tablespoons water and cover. Cook over medium heat until cooked through, about 5 minutes, then uncover; if the bottom is not charred, turn to medium-high and cook until golden brown, about 1 minute.