1. 1/2 # raw shrimp, peeled and deveined
  2. 2 # ground beef
  3. 1/2 T ginger root, minced
  4. 1 shallot, minced
  5. 1/2 bunch green onions
  6. 2 leaves napa cabbage, chopped
  7. 1 T soy sauce
  8. 1/2 tsp sesame oil
  9. to taste S&P
  10. Pinch sugar
  11. 1/2 pkg round gyoza/potstickers wraps
  12. Vegetable oil
  13. 1/8 C water


  1. Place the shrimp in a food processor and process until finely ground. Set aside in a large bowl. Process the ground beef until fine and set aside with the shrimp. Combine the shrimp, ground beef with gingerroot, shallot, green onions, cabbage, soy sauce, sesame oil, S&P and sugar; mix until thoroughly combined.

  2. To fill potstickers: place a wrapper on work surface in front of you and place a scant teaspoon of filling in the center. Wet a finger and dampen the edges of the wrapper. Fold the dough into half mooned shape, enclosing the filling, press and seal to remove air and seal edges together. Refrigerate the filled wrappers while filling the rest on a parchment lined baking sheet.

  3. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into hot oil, flat sides down, not crowding and fry for 1-2 minutes.

  4. Turn pot stickers over and pour water over them. Cover with the lid and let them steam until the water has almost evaporated and the potstickers have begun to fry in the oil again, 5-7 minutes. Uncover the skillet and let them cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2-3 minutes. Yum!

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