Potsticker Dumplings - cooking recipe

Ingredients

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

Preparation

Place the pork, chicken, ginger, cilantro, garlic, shallot, mushrooms, water chestnuts, sesame oil and soy sauce into a bowl, mixing well to combine.
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.
Repeat with the remaining wrappers, covering the dumplings with a damp cloth as you go.
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.
To make the dipping sauce, combine the soy sauce, vinegar, sesame oil and chili.
Serve the dumplings with the dipping sauce on the side.