Pork and Shrimp Pot Stickers
PREPARATION: 1 hour, 15 minutes – makes 48 potstickers
EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, medium stainless Mixing Bowl, Large Skillet
- 3 cups flour
- ¼ teaspoon salt
- 1 cup (240 ml) warm water
- ½ pound (230 g) shrimp, peeled and shelled, chopped fine
- ½ pound (230 g) ground pork
- 1 cup green cabbage chopped #2 blade.
- 3 green onions, minced.
- ¼ cup mushrooms, minced
- 2 tablespoons soy sauce
- 1 clove garlic, minced.
- 1 1/3 cups (320 ml) low sodium chicken broth, divided (or homemade chicken stock)
In large Mixing Bowl combine flour, salt and warm water and mix well. On an un-floured board, knead dough until very smooth and satiny. Cover and let rest for 30 minutes.
In medium Mixing Bowl, combine the shrimp, pork, cabbage, onions, mushrooms, soy sauce and garlic. Mix well.
Divide dough into two portions, keeping half covered to keep it from drying out. Roll the dough to about one-eighth (50 mm) inch thickness. Cut our 3-inch (7.5 cm) circles, place the filling in the center of each circle of dough. Fold in half, pinching the edges closed, making a few tucks along the edge. Cover finished pot sticker and complete another half.
Spray a large skillet with cooking spray or light oil. Preheat the pan over medium heat, place Pot Stickers in pan, cooking 12 at a time. Cook until the bottoms are golden brown.
Pour 1/3 cup chicken stock over the pot stickers, reduce heat to low, cover with the vent open, and steam for about 15 minutes. Remove cover and transfer pot stickers to plate. Rinse skillet, wipe dry, and repeat process beginning with cooking spray or oiling the skillet.
Serve with Soy Dipping Sauce see Stocks & Sauces for recipe.
TO SERVE: Place horseradish sauce in an attractive dipping bowl and place it in the center of a serving platter. Place the Baby Bloomers around the dip. Serve hot or at room temperature.