Out of round wonton wrappers? Cut square wonton wrappers into a circular
¼ pound (4 ounces) fresh shrimp
½ cup canned bamboo shoots, shredded
3 medium dried mushrooms
1 cup ground pork
1½ green onions, thinly sliced
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 package round wonton (gyoza) wrappers
½ cup water for boiling potstickers
Oil for frying as needed
- Wash and devein the shrimp, and chop finely. Shred the bamboo shoots.
Soak the dried mushrooms in hot water for at least 20 minutes to soften.
Drain, remove the stems, and slice finely.
- Combine the ground pork, shrimp, bamboo shoots, green onions, dried
mushrooms, Worcestershire sauce, soy sauce, sugar, and sesame oil.
- To make the potstickers: Place 1 teaspoon of filling in the middle of the
wrapper. Wet the edges, fold the wrapper over the filling and seal, crimping
the edges. Continue with the remainder of the wontons. Cover the
completed wontons with a damp towel to prevent drying.
- Add 2 tablespoons oil to a preheated wok or skillet (1 tablespoon if using a
nonstick pan). When oil is hot, add a few of the potstickers, smooth side
down. Do not stir-fry, but let cook for about 1 minute. Add ½ cup of water.
Do not turn the dumplings over.
- Cook, covered, until most of the liquid is absorbed. Uncover, and cook until
the liquid has evaporated. Loosen the potstickers with a spatula and serve
with the burnt side facing up. Serve with Potsticker Dipping Sauce (page