Potstickers: Pork, Shrimp, Mushroom, and Cabbage

Ingredients:

1.5 lbs ground pork

15 oz shrimp, peeled, deveined, chopped

6-8 leaves Napa cabbage

5-6 shitake mushrooms, dried

1/4 tsp shaoxing wine

1 Tbs sesame oil

salt

vegetable oil for frying

dumpling wrappers (round)

water

Directions for making filling:

1. Thinly chop the Napa cabbage, put in colander and season with salt. Leave the seasoned cabbage in the colander with a plate underneath. The salt will drain the water from the cabbage. Leave for 30 minutes.

2. Put the dry shitake mushrooms in water. Soak until rehydrated.

3. When the cabbage is ready, chop it into small pieces.

4. Cut the stems off the mushrooms, and chop them into small pieces.

5. Put the ground pork in a large bowl. Add the shaoxing wine and mix thoroughly.

6. Put the chopped shrimp in a bowl. Add the sesame oil and mix thoroughly.

7. Add the shrimp mixture to the pork. Mix thoroughly.

8. Add the chopped cabbage and mushroom to the meat mixture. Mix thoroughly.

Cooking directions:

1. Wrap the dumplings. (See how to wrap dumplings in one of my other potsticker blog posts.)

2. Put some vegetable oil in a pan. Put the dumplings flat in the pan.

3. Put a cup of water into the pan. Put a lid on the pan. Turn the heat up to medium high.

4. Cook until the water is gone. Then take off the lid and cook until the bottoms of the potstickers are slightly crispy.

5. Serve!

NOTE: This filling also makes a delicious filling for stuffed tofu! :) That recipe will be coming soon.