Shrimp and Pork Pot Stickers with Soy-Vinegar Dipping Sauce



Shrimp and Pork Pot Stickers - chopped pork and shrimp with shallots and ginger plus whole pieces of shrimp stuffed into a gyoza wrapper and simultaneously fried to a crispy brown on one side, while the rest of the dumpling is steamed and tender.

Shrimp and Pork Pot Stickers



These pot stickers, or gyoza, are filled with a delicious mixture of ground pork and shrimp. Just before wrapping up the dumplings, you add a nice fat chunk of shrimp before enclosing the mixture up in a thin wrapper.


In Japan, these are called gyoza, and are typically filled with a pork mixture. The Chinese version is called jiaozi.

You can make these with store bought gyoza wrappers. You can also make your own wrappers with flour and water. Homemade wrappers are slightly thicker and more flexible, and, from what I understand, more traditionally Chinese.


Shrimp and Pork Pot Stickers with Soy-Vinegar Dipping Sauce



For these pot stickers, I used store bought gyoza wrappers, but I have made my own wrappers for pork pot stickers and Chinese dumpling soup (to be posted soon!).

These pot stickers may be a little time intensive to make, but the results are worth it. If you can find someone to assemble these with you, it is way more fun. Just add wine.

Also, if you make lots of these little dumplings in one session, you can freeze them to fry, steam, or boil later. Just freeze them on a baking sheet, and then place them in a freezer bag.

With this recipe, I ended up with a lot of leftover filling. I think my gyoza wrappers were kind of small, and I was a little nervous about over filling them. I sautéed the rest of the filling with some minced onions and jalapeño and used it for tacos, following the recipe in this post. The tacos were totally delicious.

I am completely enamored by the combination of shrimp and pork, as evidenced by these pork and shrimp meatballs. So good.

Here's a little shot of the chunk of shrimp on top of the pork and shrimp mixture....


Chinese Shrimp and Pork Pot Stickers with Soy-Vinegar Dipping Sauce




The big chunk of shrimp is evidently considered to be a sign of luxury in a dumpling.

I've been practicing folding the dumplings. While you can have lots of tiny folds in your dumplings, I have settled on two pleats on either side of the center where you pinch the wrappers together.

Don't worry if you have lots of fails in your wrapping technique, the dumplings will be just as tasty. You'll get better at it over time, I promise.


shaped pot stickers



The only controversy here is the pan you use to steam/fry these potstickers. My friend Grace Young, has this wonderful video on how to steam/fry the potstickers with a wok in case you'd like to use yours. She also demonstrates how to fold the dumplings.

I steam-fried these in a nonstick pan with a lid. Don't tell Grace, but I completely love this method, which I found in the book, Hey There, Dumpling! I love this book for a lot of reasons. The recipes are fabulous and it's such a fun read.

Be sure to keep the wrappers covered with a damp towel while assembling the dumplings.


Shrimp and Pork Pot Stickers - chopped pork and shrimp with shallots and ginger plus whole pieces of shrimp stuffed into a gyoza wrapper and simultaneously fried to a crispy brown on one side, while the rest of the dumpling is steamed and tender.



This month the Fish Friday Foodies theme is "stuffed," chosen by Stacy of Food Lust People Love.

I decided to fill gyoza wrappers with this shrimp and pork filling. It's completely delicious.

Here are everyone else's "stuffed" recipes with seafood.








gyoza, pot stickers, shrimp, pork, Asian, Japanese, Chinese, appetizers, dim sum, jiaozi,



appetizers



Japanese, Chinese



Yield: 45 pot stickers







Shrimp and Pork Pot Stickers with a Soy-Vinegar Dipping Sauce





ingredients



Potstickers
  • 24 extra large shrimp, shelled and deveined 

  • 12 ounces ground pork with 20 percent fat

  • 2 teaspoons mince shallots

  • 2 teaspoons soy sauce

  • 2 teaspoons rice wine

  • 1 teaspoon minced ginger

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 package (45 count) gyoza wrappers 



Soy Vinegar Dipping Sauce
  • 1/4 cup soy sauce

  • 2 tablespoons rice wine vinegar

  • 1 garlic clove, smashed

  • 1/4 teaspoon black pepper





instructions



To make the dumplings
  1. Cut 15 shrimp into 3rds, crosswise. Set aside in the refrigerator. 

  2. Chop the remaining shrimp. Transfer to a large bowl. Add the pork, shallot, soy sauce, rice wine, ginger, salt, and pepper. Mash the ingredients together, using your hands. Cover and refrigerate for about 2 hours to firm up the filling. 

  3. Fill each wrapper with about 1/2 tablespoon of filling and add a piece of shrimp. Enclose by folding the wrapper in half and pinching together in the middle. Lift left corner and fold toward the center twice and seal. Repeat on the right side. Gently press the dumpling into a crescent shape and transfer to a baking sheet. Repeat with the rest of the wrappers. 

  4. At this point, you can freeze these dumplings until you are ready to fry them. 



Sesame-Soy Dipping Sauce
  1. Combine the sauce ingredients listed above and refrigerate until ready to serve



To pan fry the dumplings:
  1. Coat the bottom of a 12-inch nonstick skillet with 2 tablespoons of oil. Arrange the dumplings in a circle with an outer ring and an inner ring. Add a few in the middle. 

  2. Add 3 tablespoons of water to the pan, and set over medium heat. Cover with a glass lid. Let the dumplings cook. You will hear popping while the dumplings are cooking. 

  3. Once the water has evaporated, after about 7 minutes for fresh dumplings, and 10 minutes for frozen dumplings,  the sound will change from popping to steady crackling. 

  4. Use a thermometer to check the temperature of the contents of the dumplings. They should be about 165 degrees F. 

  5. Turn off the stove. Using a fish spatula, loosen the dumplings from the pan. Cover the pan with a large plate and flip the plate and pan over to deposit the dumplings onto the plate, like a tarte tatin. 




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