Pork, Shrimp and Walnut Pot Stickers

By: The California Walnut Commission

Pork, Shrimp and Walnut Pot Stickers Recipe

By: The California Walnut Commission

Pot stickers are a classic appetizer found at most takeout Chinese food restaurants. This Pork, Shrimp and Walnut Pot Stickers recipe from the California Walnut Commission shows you how to make an update version of the classic Chinese dumplings recipe. Walnuts may seem like an unusual addition here, but they add flavor, crunch and nutrition to this pork pot stickers recipe.

Notes

Recipe Courtesy of the California Walnut Commission

Tip: Freeze uncooked pot stickers on a baking sheet and cover with plastic wrap; transfer to a freezer bag once completely frozen. Pot stickers can be cooked from frozen, simply increase cooking time by about 5 minutes.

Ingredients

1 tablespoon canola oil
2 green onions, thinly sliced
2 tablespoons minced gingerroot
1 garlic clove, minced
1 teaspoon garlic chili sauce
1/2 pound extra lean ground pork
1/2 pound peeled and de-veined raw shrimp, chopped
1 cup chopped California Walnuts
2 tablespoons soy sauce
2 teaspoons sesame oil
1 package of dumpling wrappers, or enough to make 48 dumplings
1 cup water

Instructions

In large skillet, heat canola oil over medium-high heat. Cook green onions, ginger, garlic and chili sauce about 2 minutes, or until fragrant but not browned. Let cool. In large bowl, combine pork, shrimp, walnuts, soy sauce, sesame oil and onion mixture until well blended.
Working with one dumpling wrapper at a time, place rounded tablespoon of pork and walnut mixture in center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together in small pleats to seal.
Place finished dumplings on parchment-lined baking sheet; cover with plastic wrap to prevent drying. Spray skillet with cooking spray; heat over medium-high heat. Arrange as many dumplings as will fit in a single layer in bottom of pan. Cook about 4 to 5 minutes, or until undersides are deep golden. Add 1/2 cup of water to pan; partially cover and cook until bottoms are crisp and water is evaporated.
Gently transfer to platter. Repeat with remaining dumplings. Serve with your favorite Asian dipping sauce.