Get ready to embark on a culinary journey that will transform your kitchen into a gourmet Chinese restaurant! These Chicken and Shrimp Pot Stickers are not just another appetizer - they're a crispy, juicy sensation that combines the succulence of ground chicken, the delicate sweetness of shrimp, and a symphony of Asian-inspired flavors. Whether you're a dim sum enthusiast or a home cook looking to impress, these pot stickers promise to be the star of your next meal, delivering restaurant-quality taste with a homemade touch that'll have everyone begging for your secret recipe.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 20 pot stickers
Ingredients
- 1 cup ground chicken
- 1 cup cooked shrimp, chopped
- 1 cup napa cabbage, finely chopped
- 2 green onions, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 20 dumpling wrappers
- Oil for frying
- Water for steaming
Instructions
- In a large mixing bowl, combine ground chicken, chopped shrimp, finely chopped napa cabbage, green onions, and minced ginger. Mix thoroughly to ensure even distribution of ingredients.
- Add soy sauce to the mixture and stir well. Season with a pinch of salt and white pepper to enhance the flavor profile.
- Prepare a small bowl of water for sealing the dumpling wrappers. Place a dumpling wrapper on a clean work surface and add approximately 1 tablespoon of filling in the center.
- Wet the edges of the wrapper with water using your fingertip. Fold the wrapper in half to create a half-moon shape, pressing the edges firmly to seal and create pleats along the seam.
- Heat a large non-stick skillet over medium-high heat. Add a thin layer of oil to coat the bottom of the pan.
- Arrange pot stickers in the skillet, ensuring they are not touching each other. Cook for 2-3 minutes until the bottom turns golden brown.
- Carefully add 1/4 cup of water to the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 4-5 minutes.
- Remove the lid and continue cooking until all water evaporates and the bottom of pot stickers becomes crispy and golden.
- Transfer pot stickers to a serving plate. Serve hot with a dipping sauce made of soy sauce, rice vinegar, and a touch of sesame oil.
Tips
- Moisture is Key: Make sure to thoroughly drain your chopped shrimp and squeeze excess water from the napa cabbage to prevent soggy pot stickers.
- Don't Overfill: Use exactly 1 tablespoon of filling per wrapper to ensure proper sealing and even cooking.
- Master the Pleat: When sealing your pot stickers, create small, tight pleats along the edge for a professional look and secure seal.
- The Perfect Sear: Use a non-stick skillet and ensure it's hot before adding oil to achieve that coveted golden-brown crispy bottom.
- Steam with Precision: The water-steaming technique is crucial - add just enough water to create steam without making the pot stickers soggy.
- Dipping Sauce Matters: Experiment with your dipping sauce by adding a touch of chili oil or grated garlic for an extra flavor kick.
- Prepare in Advance: You can assemble pot stickers hours ahead of time and keep them refrigerated, covered, until ready to cook.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
