Mama Tang's Delicious Dumplings / Potstickers

A perfect pairing of Mama Tang's sauce with her friends recipe for Delicious Dumplings!

Ingredients:

• 12 oz. ground pork
• 1 tablespoon soy sauce
• 2 teaspoons of Kosher salt
• 3 large cloves of garlic, minced
• 1/2 teaspoon granulated sugar
• 3 medium scallions, thinly sliced
• 2 tablespoons olive or canola oil
• 2 cups finely chopped napa cabbage
• 1-1/2 tablespoons of freshly grated ginger
• 8 oz. peeled, raw shrimp, coarsely chopped
• 1/4 teaspoon of fresh ground black pepper
• 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
• 36 very thin, 3-inch circular, of your favorite pot sticker wrappers
• 1 bottle of Classic Original or Spicy Flavor Mama Tang's Sweet Asian Vinaigrette!

Directions:

Prepare the Dumpling Filling:

1. In a medium bowl, toss the cabbage with 2 teaspoon of salt and set aside for 30 minutes to shed moisture. Wring out in a clean kitchen towel to extract as much liquid as possible.
2. In a large bowl, combine the cabbage with the pork, shrimp, scallions, garlic, Shaoxing, ginger, soy sauce, seasame oil, sugar, and 1/4 teaspoon pepper. Stir until well mixed. Refrigerate for at least 20 minutes.

Fill the Dumplings:

1. Spoon 1 to 2 teaspoons of the filling into a dough wrapper. Fold it in half, then pinch at the center of the curved edge and pleat towards the center on both sides to create a round belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.
2. Arrange the dumpling in a single layer onto a plate; slightly spacing them apart, so they do not stick together.

Pan-Fry the Dumplings:

1. Heat 2 tablespoons of oil in a heavy-duty 10- or 12-inch skillet over medium heat until shimmering.
2. Quickly arrange the dumplings belly side down in concentric circles starting from the outer edge.
3. Cook 1 to 2 minutes, or until golden brown on the bottom.
4. Add 1/2 cup of water to cover about 1/3 of the dumplings and bring to a boil. Cover and cook for 2-3 minutes until all the water is absorbed.
5. Remove lid, reduce heat to medium and continue to cook for 2-3 minutes until the dumplings are dry and crisp on the bottom. Loosen the dumplings from the pan with a spatula.
6. Invert the pan over and flip the dumplings (brown side up) onto a plate.
7. Serve immediately with Mama Tang's Original or Spicy!

Makes 36 Dumplings / Potstickers!

Option: purchase Wei Chuan Chicken, Vegetable or Pork Poststickers at Hong Kong Market or Viet Hoa!