1-2tablespoonvegetable or peanut oilfor pan frying
THE POT STICKER DOUGH:
In a large mixing bowl (of stand mixer) combine flour with water.
Mix with dough hook until smooth and elastic, about 5-7 minutes. If dough is too soft, add some flour. Alternately, knead by hand.
Cut dough in half.
Wrap each half in saran wrap and let it rest for at least 30 minutes.
While the dough is resting, make the filling.
Add salt to shredded cabbage. Toss to combine and set aside for 5 minutes.
In a large bowl, combine shrimp, pork and seasonings. Mix well to combine.
Squeeze out the liquid from the cabbage. Add to meat mixture and mix well.
With a small ice cream scooper portion the mixture (about 1 tablespoon) and place on a baking sheet. Continue to portion all the mixture. If desired, with slightly damp hands, roll into balls.
Refrigerate until ready to combine with the pot sticker.
MAKING THE POT STICKERS:
When ready to make the pot stickers, roll each half of dough into a 12-inch log.
Each log should make 24 pot stickers.
So, start by cutting in half.
Cut each half again in half.
Cut in quarter evenly in 6 pieces. You should have 24 pieces.
Repeat with other half of dough to make 48 pieces.
Roll each piece of dough in a 3-4 inch circle.
Keep them covered with saran so that they do not dry out.
THE ASSEMBLY AND COOKING:
Once the pot stickers have been rolled out, place the filling on the wrapper.
Brush water on half of the outer edge of the pot sticker skin.
Seal while pressing out the air.
Pinch and pleat.
Repeat until all combined.
Drop a few pot stickers at a time in boiling water and cook for about 5-7 minutes or until cooked.
If desired, can be pan fried in oil until crisp.
Serve with dipping sauce.
I substituted the minced pork and shrimp with Italian sausage with amazing results. These pot stickers are handy to have in the freezer, just make sure you freeze them individually ( on a sheet pan) before placing them in a bag as the dough is very soft. For the dipping sauce, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1/2 teaspoon of sesame oil and about 1 teaspoon of minced scallion. Adjust the quantity for larger crowds.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.