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Ingredients

• For Dough:
• 2 cups all-purpose flour
• 3/4 teaspoon salt
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• For Filling:
• 2 teaspoons dried shrimp (in the freezer section of my Asian market - but you can use chopped fresh shrimp in place of the dried shrimp and it will taste just great)
• 2 teaspoons chinese rice wine, such as Shaoxing, or medium-dry sherry
• 6 ounces cabbage (1/4 medium head), roughly chopped
• 1/2 teaspoon kosher salt
• 1 pound ground pork
• 1 bunch golden or green garlic chives, finely chopped (1/2 cup)
• 2 scallions (green parts only), thinly sliced on the diagonal
• 1 clove garlic, finely chopped
• 1 tsp. teaspoon fresh ginger, finely grated
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1/2 teaspoon Asian sesame oil
• 1 large egg, beaten
• 1/4 teaspoon freshly ground black pepper
• 1 heaping tablespoon cornstarch
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• For Frying:
• 4 1/2 tablespoons vegetable oil
• 1 1/2 cups chicken broth (or water...but I like using broth)
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• For Dipping Sauce:
• 1/4 cup soy sauce
• 1/3 cup unseasoned rice vinegar
• 1 teaspoon Sriracha (Southeast Asian chile sauce)
• 1 scallion (green part only), thinly sliced on the diagonal
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• Needed: 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)

Description

These Classic Pleated Chinese Dumplings Are Delicious Either Steamed Or Fried. When Fried, They're Called "pot Stickers." Though The Dough Is Easy To Make, If You're Short On Time You Can Use Premade Round Gyoza Wrappers (also Called Dumpling Or

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