Potsticker Dumplings

• 5.5 oz ground pork
• 5.5 oz ground chicken
• 2 tsp ginger, grated
• 1 tbsp cilantro, chopped
• 1 clove garlic, finely chopped
• 1 None shallot, finely sliced
• 3 None shiitake mushrooms (caps only), finely chopped
• 1 oz water chestnuts, chopped
• 1 tsp seasame oil
• 1 tbsp soy sauce
• 28 None gow gee wrappers
• 2 tbsp vegetable oil
• None None Dipping Sauce
• 3 tbsp light soy sauce
• 1/2 tbsp balsamic vinegar
• 1 tsp sesame oil
• 1 None red chili, finely sliced

1. Place the pork, chicken, ginger, cilantro, garlic, shallot, mushrooms, water chestnuts, sesame oil and soy sauce into a bowl, mixing well to combine.
2. Lay a gow gee wrapper on a clean work surface and place a heaped teaspoon of mixture into the center. Brush the rim with a little water and bring the edges together to form a semicircle, pinching the middle to seal. Then bring the opposite edges together and pinch to seal.
3. Repeat with the remaining wrappers, covering the dumplings with a damp cloth as you go.
4. Heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add half the dumplings and fry for 1 min, or until crisp and golden. Add 1/2 cup water, cover with tight-fitting lid and steam dumplings for 3-4 mins. Repeat with remaining dumplings.
5. To make the dipping sauce, combine the soy sauce, vinegar, sesame oil and chili.
6. Serve the dumplings with the dipping sauce on the side.

ground pork, ground chicken, ginger, cilantro, clove garlic, shallot, shiitake mushrooms, water chestnuts, seasame oil, soy sauce, gow gee wrappers, vegetable oil, dipping sauce, soy sauce, balsamic vinegar, sesame oil, red chili

Taken from recipes-plus.com/api/v2.0/recipes/25170 (may not work)