Pot-Stickers

I was rather intimidated to try this recipe for quite a while as they rank in my head as one of those things you always order in restaurants because you can't make them at home. Well, turns out that ranking is nonsense. I can make them at home and they were divine!

Confession: I took appalling liberties with this recipe - subbed ground ginger for fresh, skipped the rice wine altogether, subbed olive oil for the sesame oil and used a small white onion instead of the green ones. It turned out amazingly regardless. So don't hesitate to try this even if you don't have all the exactly right ingredients - this recipe is forgiving. Also, please note that I didn't bother to make the dipping sauce, but just threw some extra soy sauce on top and it was still perfect.

Chinese Pot-Stickers
2 cups cabbage, finely chopped
1 tsp salt
1/2 lb shrimp, cooked and chopped
1 lb pork, cooked and chopped
2 tbsp soy sauce
2 tbsp rice wine
1 tbsp green onion, chopped
1 tbsp sesame oil
2 tsp ginger, chopped
2 garlic cloves, minced
1 pkg wonton wrappers
1/4 cup oil
1 cup chicken stock

Dipping Sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp minced ginger

Sprinkle salt on the cabbage and let sit 5 minutes. Squeeze out liquid. Squeeze any additional water out of the shrimp as well.

Combine cabbage through garlic. Place 2 tsp of mix in a wrapper, fold and seal. (You may need to adjust filling amount or cut wonton wrappers in half, depending on what size you were able to get.) At this point, the pot stickers can be frozen between sheets of parchment or wax paper for later use, if desired.

Fry pot-stickers in a skillet over med heat in 1 tbsp of oil until golden on one side. (Will likely need to work in batches.) Add 1/4 cup of stock to the pan, cover and cook 7 minutes without turning until translucent and most of the liquid has evaporated. Uncover and cook on slightly higher heat 5-7 minutes. Drain any liquid that remains and serve with dipping sauce.

(Shared on Raising Homemakers Link-up)