Sunday has always been a big family cooking day in our home and it’s not uncommon that some sort of home made dumplings are on the menu. Dumplings or ‘Gyoza’ (Japanese potsticker) originated in China and can have many variations for the filling. I’m always making a different filling depending on what I have on hand; chicken, pork, shrimp, carrots, cabbage, etc. These are also great for a party served with various dipping sauces — spicy sauce, sweet & sour sauce or simply soy sauce with fresh chopped scallions (green onions).
1 pound shrimp, peeled and deveined
1 boneless & skinless chicken breast (1/2 pound)
4 shiitake mushrooms, rough chop
1/2 cup chopped fresh carrots, chopped
1 clove garlic, chopped
1/2 inch fresh ginger, peeled and grated
3 green onions, sliced
2 tablespoons low-sodium soy sauce
1 teaspoon rice vinegar
1/2 teaspoon chili sesame oil
Won ton wrappers
For the filling — In a food processor, add the chicken and the shrimp and roughly chop. Next add the mushrooms, carrots, garlic, ginger, green onions, soy sauce, rice vinegar and chili sesame oil.
Place the won ton wrappers on a board and place 2 teaspoons of filling in center and brush a light coat of water or egg wash around the edges and then fold to close.
In a large sauté pan add 1 teaspoon oil and ½ cup water, heat on medium-high heat then add the dumplings and cook covered for 10-12 minutes and add water as needed.
In a wok add an inch of water then place the bamboo steamer on top. Cut out wax paper and place in the steamer and set aside. If you do not have a wok or bamboo steamer – no problem… Just take a medium pot, add 2 inches of water and a steamer or a metal colander and line with wax paper.
Place filled dumplings in prepared steamer and steam for 10-12 minutes.
1/4 cup low-sodium soy sauce
1/2 teaspoon sesame oil
¼ teaspoon rice vinegar
¼ teaspoon sugar
1/2 teaspoon Srirachi (hot chili sauce), more or less to taste
In a small bowl add all the ingredients and whisk together.