Chinese Potstickers & Chili Pepper Dipping Sauce

Chinese Potstickers & Chili Pepper Dipping Sauce

Serves 4
3 Water chestnuts, minced
1/2 lb Shrimp, peeled, deveined and coarsely chopped
1/4 lb Pork, lean ground
3/4 cup Green onion, minced
1/3 cup soy sauce, reduced sodium, divided
1 tbsp Parsley Cold Blended Paste
1 tbsp Ginger Cold Blended Paste
1 tsp Garlic Cold Blended Paste
24 Dumpling or wonton wrappers
2 tbsp canola oil
2 tbsp Rice wine vinegar or red wine vinegar
1 tsp Cold Blended Paste Chili Pepper

In bowl combine water chestnuts, shrimp, pork, green onion, 1 Tbsp soy sauce, Gourmet Garden Parsley, Ginger and Garlic until thoroughly mixed.


Place about 1 tsp. of the mixture in the center of a dumpling wrapper. Fold in half to make a semicircle. Using moistened fingers, fold pleats along the edge to secure filling. Arrange dumplings on a platter, cover with a damp towel as you work. Repeat to make 24 dumplings.


In a large non-stick skillet, heat oil over medium high heat. Arrange half of the dumplings in the pan and fry until pale golden, about 2 to 3 minutes. Add 1/4 cup of water, cover and cook until liquid is gone and dumplings are crisp, about 7 to 10 minutes. Do not stir. Transfer to platter and repeat with remaining dumplings.


In small bowl, whisk together soy sauce, vinegar and Gourmet Garden Chili Pepper. Serve with warm dumplings.

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