Potsticker Dumplings

• 5 1/2 ounces ground pork
• 5 1/2 ounces ground chicken
• 2 teaspoons ginger grated
• 1 tablespoon cilantro chopped
• 1 clove garlic finely chopped
• 1 shallot finely sliced
• 3 shiitake mushrooms caps only, finely chopped
• 1 ounce water chestnuts chopped
• 1 teaspoon oil seasame
• 1 tablespoon soy sauce
• 28 gow gee wrappers
• 2 tablespoons vegetable oil
• dipping sauce
• 3 tablespoons light soy sauce
• 1/2 tablespoon balsamic vinegar
• 1 teaspoon sesame oil
• 1 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 grated, cilantro, garlic, shallot, shiitake mushrooms, water, oil seasame, soy sauce, gow gee wrappers, vegetable oil, dipping sauce, soy sauce, balsamic vinegar, sesame oil, red chili

Taken from www.yummly.com/recipe/Potsticker-Dumplings-1404631 (may not work)