ASIAN POTSTICKERS RECIPES

Steps:

• Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
• To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
• Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Steps:

• Preheat oven to 425°F. For potstickers, finely chop water chestnuts using Food Chopper. Thinly slice green onions using Chef's Knife. Grate carrot using Rotary Grater. Finely grate gingerroot using Microplane® Adjustable Fine Grater. In Stainless (2-qt.) Mixing Bowl, combine water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise and garlic pressed with Garlic Press; mix well using Classic Scraper.To assemble potstickers, place 12 wonton wrappers onto smooth side of Large Grooved Cutting Board. Lightly brush edges of each wonton with water using Chef's Silicone Basting Brush. Using Small Scoop, place a mounded scoop of filling onto center of each wonton. Shape and seal wontons as desired. Place potstickers on Large Round Stone with Handles; lightly spray with canola oil using Kitchen Spritzer. Repeat with remaining wontons. Bake 12-15 minutes or until edges of potstickers are golden brown. Remove from oven to Stackable Cooling Rack.Meanwhile, for dipping sauce, place jelly in Small Batter Bowl. Microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended using Stainless Mini Whisk. Transfer potstickers to Simple Additions® Large Rectangle Platter with Handles using Chef's Tongs; serve with dipping sauce.