Recipe courtesy of Ching-He Huang
Prawn and Water Chestnut Potstickers ("Guo tieh")
- Level: Intermediate
- Total: 1 hr
- Prep: 35 min
- Cook: 25 min
- Yield: 6 servings
Ingredients
8 ounces shrimp (16/20 or bay shrimp), peeled, deveined and minced
2 tablespoons minced Chinese chives
1 tablespoon oyster sauce
1 tablespoon Shaohsing rice wine
4 canned water chestnuts, drained and minced
1 stalk celery, minced
1 fresh shiitake mushroom, minced
Salt and freshly ground white pepper
30 dumpling skins
Peanut oil, for frying
Directions
- Mix the shrimp, chives, oyster sauce, rice wine, water chestunts, celery, shiitake and some salt and pepper into a bowl and knead the filling with your hand so that all the flavors are combined well. Wash your hands and dry well.
- Place a dumpling skin in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim. Fold into a half-moon, pressing down on the edges to make sure the edges of the dumpling skin stick together well. Make two pleats along the edges on either side of the half-moon shape. Set aside on a plate with the pleated edges up while you finish the remaining dumplings.
- Heat a wok or pan over medium heat. Add a tablespoon of peanut oil. Place some of the dumplings in base-side down and cook for a few minutes. Sprinkle the wok or pan with some water and cover to create steam to help cook the dumplings. Cook until the dumplings are opaque, about 5 minutes. Repeat with the remaining dumplings.
- Once cooked, transfer to a serving plate and serve immediately.
