Pork, Shrimp & Walnut Pot Stickers


1 tbsp canola oil 15 mL
2 green onions, thinly sliced 2
2 tbsp minced gingerroot 30 mL
1 clove garlic, minced 1
1 tsp garlic chili sauce 5 mL
1/2 lb extra lean ground pork 250 g
1/2 lb peeled, deveined raw shrimp, chopped 250 g
1 cup chopped California Walnuts 250 mL
2 tbsp soy sauce 30 mL
2 tsp sesame oil 10 mL
1 pkg [1 lb] dumpling wrappers, or enough to make 48 dumplings 1 pkg [454 g]
1 cup water 250 mL


In large skillet, heat canola oil over medium-high heat. Cook green onions, ginger, garlic and chili sauce about 2 minutes, or until fragrant but not browned. Let cool.

In large bowl, combine pork, shrimp, walnuts, soy sauce, sesame oil and onion mixture until well blended.

Working with one dumpling wrapper at a time, place rounded tablespoon of pork and walnut mixture in centre of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together in small pleats to seal. Place finished dumplings on parchment-lined baking sheet; cover with plastic wrap to prevent drying.

Spray skillet with cooking spray; heat over medium-high heat. Arrange as many dumplings as will fit in a single layer in bottom of pan. Cook about 4 to 5 minutes, or until undersides are deep golden.

Add 1/2 cup (125 mL) of water to pan; partially cover and cook until bottoms are crisp and water is evaporated. Gently transfer to platter. Repeat with remaining dumplings. Serve with your favourite Asian dipping sauce.

Makes 48 pieces.

Tip: Freeze uncooked pot stickers on a baking sheet and cover with plastic wrap; transfer to a freezer bag once completely frozen. Pot stickers can be cooked from frozen, simply increase cooking time by about 5 minutes.

NUTRIENTS PER SERVING: 3.3 g protein, 2.8 g fat, 6.1 g carbohydrates, 0.6 mg iron, 11 mg calcium, 107 mg sodium, 0.4 g fibre, 63 calories.

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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