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from the kitchen of Kaila Chan


1/2 lb prawns, finely chopped
1/2 lb ground pork
3 slices fresh ginger, finely chopped
3  large Chinese black mushrooms
2 stalks green onion, finely chopped
1 tbsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil
1/4 tsp sugar
1/2 tsp salt
Potsticker wrappers (or won ton skins)
1/2 cup vegetable oil
1 cup chicken broth or water

Soak black mushrooms in hot water.  Drain, remove stems and mince.  In large bowl, mix mushrooms, prawns, pork, ginger, onions, soy sauce, cornstarch, sesame oil, sugar and salt.  Add approximately one tablespoon of the filling mixture to center of a wrapper.  Pinch sides firmly together, forming a half circle.  Set upright on a platter, creating a flat base.

Heat oil in large skillet.  Fry potstickers until bottoms turns light brown.  Pour broth over potstickers, cover and cook over moderate heat for 6-7 minutes, until the broth evaporates.  Turn each potsticker over, brown side up, and place on a serving platter.

Serves 8-10.

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