Recipe: Pork and Shrimp Potstickers for Fifty

Pork & Shrimp Potstickers
Recipe By : Cole Publishing Group Recipe Collection
Serving Size : 50

4 2/3 pounds ground pork
1 1/2 pounds shrimp
peeled and chopped finely
1 1/2 pints green onions -- finely minced
3 1/8 pounds water-chestnuts
peeled and cut into very fine pieces
1 1/8 cups light soy sauce
1 1/8 cups Shaoxing wine
2 1/8 tablespoons minced fresh ginger
3/8 cup cornstarch
2 1/8 tablespoons sugar
1/4 cup dark sesame oil
3 7/8 pounds wonton skins
peanut oil for filming skillet
1 1/2 cups water
vinegar, soy sauce, and
Chinese-style hot chile oil -- for dipping

In a large bowl mix pork, shrimp, green onions, water chestnuts, light soy sauce,
wine, ginger, cornstarch, sugar, and sesame oil. Have a small bowl of cold water
handy. Place about 2 teaspoons filling in middle of each wonton skin. Dip finger
in water and moisten edge of wonton skin, fold in half over filling to form a
crescent shape, and pinch edges together to seal. As potstickers are completed,
lay in 1 layer on a sheet of waxed paper. Film a large, heavy skillet with peanut
oil and heat over burner set to medium until oil is fragrant. Place 1 layer of
potstickers in pan, seam side up, and fry gently until bottoms are golden brown
(about 6 minutes). Pour in the 1/4 cup water, immediately cover pan and reduce
heat to low, and cook 10 minutes. With a slotted spatula place potstickers on
serving platter and keep warm. Repeat until all potstickers have been cooked.
Place vinegar, soy sauce, and hot chile oil on table.

Serve potstickers, letting each person mix dipping sauce on his or her plate.