Spicy Potstickers

Out of round wonton wrappers? Cut square wonton wrappers into a circular shape.

Yields 30-35 potstickers

Ingredients

14pound(4 ounces) fresh shrimp

12cup canned bamboo shoots, shredded

3medium dried mushrooms

1cup ground pork

112 green onions, thinly sliced

2 teaspoons Worcestershire sauce

2teaspoons soy sauce

1teaspoon sugar

1teaspoon sesame oil

1package round wonton(gyoza) wrappers

12 cup water for boiling potstickers

oil for frying as needed

1. Wash and devein the shrimp, and chop finely. Shred the bamboo shoots. Soak the dried mush-rooms in hot water for at least 20 minutes to soften. Drain, remove the stems, and slice finely.

2. Combine the ground pork, shrimp, bamboo shoots, green onions, dried mushrooms, Worcester-shire sauce, soy sauce, sugar, and sesame oil.

3. To make the potstickers: Place 1 teaspoon of filling in the middle of the wrapper. Wet the edges, fold the wrapper over the filling and seal, crimping the edges. Continue with the remainder of the wontons. Cover the completed wontons with a damp towel to prevent drying.

4. Add 2 tablespoons oil to a preheated wok or skillet(1 tablespoon if using a nonstick pan). Whenoil is hot, add a few of the potstickers, smooth side down. Do not stir-fry, but let cook for about 1 minute. Add 2 cup of water. Do not turn the dumplings over.

5. Cook, covered, until most of the liquid is absorbed. Uncover, and cook until the liquid has evapo-rated. Loosen the potstickers with a spatula and serve with the burnt side facing up.

qingquang

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