Pot Stickers

Pot Stickers:
Williams-Sonoma (makes about 48)

Ingredients:

For the filling:

1 lb ground turkey or ground pork or finely chopped shrimp OR a combination of the turkey, pork, shrimp
2 green onions, including green tops, finely chopped
1 cup finely chopped Chinese cabbage
2 cloves garlic, minced
1 teaspoon finely chopped, peeled fresh ginger
2 Tablespoons soy sauce
1 Tablespoon dry sherry
pinch of pepper

1 package pot sticker wrappers (48 wrappers)
4 Tablespoons peanut or vegetable oil
1 cup Chicken stock

For the dipping sauce:

1/2 cup soy sauce
5 Tablespoons balsamic vinegar
2 teaspoons finely chopped, peeled fresh ginger
2 teaspoons Sesame oil

Directions:

Combine the shrimp and the turkey or pork, green onions, cabbage, garlic, ginger, soy sauce, sherry and pepper in a bowl and mix well.

Put 1 teaspoon filling in the center of each wrapper.  Fold the wrapper in half and pleat around edge.  Use a little water to seal, if necessary.  Place the pot sticker seam side up, flattening the bottom slightly so it stands upright, on a silpat on a baking sheet and cover with a damp towel.  Repeat until all the filling is used.

Preheat oven to 300.

In a wok or frying pan over medium-high heat, heat 1 Tablespoon of peanut or vegetable oil.  When hot, arrange 12 pot stickers in the pan, seam side up.  Fry uncovered for about 5 minutes.  As the pot stickers in the center brown, move them to the edges and move the less browned ones into the center so all cook evenly.  Add 1/4 cup of the stock, cover, reduce the heat to low and cook for 10 minutes longer.  Uncover and cook until all the liquid evaporates, 2-3 minutes longer.  Transfer to a platter and keep warm in the oven.

Combine all the sauce ingredients and stir well.  Serve the pot stickers immediately with the dipping sauce.