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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

I’m far from being unassuming until it comes to making Asian Potstickers and Dumplings. It is and always has been my challenge. Though every supermarket now has a self-service dumpling center, for some unexplainable reason I opt to make my own. The results are generally spotty, the satisfaction always gratifying. And evidently that’s what keeps dragging me back.


1/2 lb of ground Pork
1/4 lb of large cooked Shrimp
4 Scallions (2 for garnish + 2 for the sauce)
1/4 cup of Cilantro
2 tsp of Soy Sauce
1/2 tsp of Sesame Oil
2 tsp of Rice Wine or dry Sherry
1 tsp of peeled Ginger
Gyoza wrappers
1 TB of Peanut Oil


1. In a food processor, add the first 8 ingredients.
Process until lightly mixed & remove to a bowl.

2. With your fingers, wet all sides of the Gyoza wrapper.
Place a teaspoon of the mixture in the center of the wrapper & fold over to seal. Repeat until the quantity you require is achieved. Freeze the rest.

3. Boil a large pot of water. Add 1 TB of Peanut Oil & reduce to a simmer for about 5 minutes or until the potstickers rise to the surface. Drain on paper towels & repeat with as many as desired.

4. In a non-stick fry pan, heat 1 TB of oil & carefully fry the potstickers until browned to your preference.


Stir together:

2 TB of Soy Sauce
1-1/2 TB of Rice Vinegar
1 tsp of minced Ginger
1 tsp of Sugar
1 tsp of Sesame Oil.
2 Scallions (finely diced)

Garnish the plate with slices of Scallions

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