4Stems of Green Onion8 if not connected to a base with two stems on one stalk ( 3 Tbsps )
1TbspsMinced Carrot plus one additional Tsp
4Tspof Soy Sause
1Tspof Rice Wine Vinegar
The Dipping sauce
1 1/2Cupsof good Soy Sauce
1/4Cupof Rice Wine Vinegar
Tbspsof grated Ginger
Tbspsof Minced Garlic
Stems of Green Onion thinly sliced
2Stems of Green Onion sliced on the bias45-degree cut ( Presentation )
1/2of One Lime Squeezed
1TspHot Chili PasteOptional
Making the Filling
Using a food processor
I suggest cutting everything up before adding to the food processor. The overall texture will be much better.
Chop, shallot, garlic, carrot, red bell pepper, cilantro, green onion, sugar, soy sauce, rice wine vinegar and shrimp and pulse together. Just enough to bring everything together.
Next add in the pork, baking soda, and corn starch. Pulse again till combined.
Refrigerate for a minimum of one hour.
Folding The Potstickers
I suggest watching the video above
Start by taking a small enough portion of filling as to not overall fill the potsticker wrapper.
Cover the outer ring of the wrapper with water, the water acts as the glue.
On one side make 4 pinches. Start by folding over on top of the same side making a z shape pattern. PInch down the crease.
After all 4 Z creases are made, pull the front middle over on top to the side with the Z pattern and pinch in the middle. Working your way down one side pinch together matching up the seams, then repeat on the other side and place on a floured cookie sheet.
Cooking the potstickers
In a skillet, add 3 tbsps of peanut oil. or whichever oil you like.
Bring to medium heat then adding the potstickers. Cook till the bottoms brown nicely. About 2 minutes. Using a cover, shield yourself and add in enough water to cover by 1/3 of the way up the potstickers. Cook for around 6 to 7 minutes and then serve with dipping sauce.