Japaneseby Wikibooks CookbookMeat and Shrimp PotstickersServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+½ pound (about 250 g) ground chicken or pork½ pound ground raw prawn or shrimp12 raw prawns/shrimp, chopped½ cup water chestnuts (fresh if possible) peeled and sliced1 tablespoon light soy sauce1 tablespoon sesame oil1 tablespoon salt1 pinch white pepper (optional)3 tablespoons green/spring onion, minced3 tablespoons fresh ginger, minced3 tablespoons cilantro, chopped1 package store-bought gyoza/wonton wrappersCornstarchVegetable oilStepsStep-by-step0 of 12 done1Mix together the filling ingredients.2Place a small bowl of water on the work area. If desired, mix in a little cornstarch to make a glue.3Lay out one of the gyoza wrappers in front of you.4Dip your finger in the water and moisten the edges of the wrapper.5Place a heaped teaspoon of filling in the middle of the wrapper.6Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.7Heat 2 tablespoons oil in a large skillet or wok.8When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).9Without turning the dumplings over, add 1 cup of water and cover.10Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).11Let the dumplings cook for a few more minutes with the heat turned off.12Serve the potstickers with dipping sauce or soy sauce.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
