In celebration of the Chinese new year, I decided to make pot stickers on Ivys Kitchen .  I love these little packets of meat because you can serve this as an appetizer or eat it as a meal.  These dumplings are steamed and then pan fried… I LOVE FRIED FOOD =)

Ingredients:
2 green onion stalks
3 shitake mushroom caps
2 garlic cloves
1 tsp grated fresh ginger
1/4 cup of chopped canned water chestnuts
1 small shallot grated or minced
1/2 lb of ground pork
1/4 lb of shrimp
2 tsp shaoxing wine
1 tsp sesame oil
2 tbsp low sodium soy sauce
pinch of salt
1 tsp. of sugar
1/4 tsp of white ground pepper
1 tsp. corn starch
1 egg
Circular wonton wrappers or gyoza wrappers
water to seal wonton wrappers
Chicken broth
Vegetable oil

1. Clean shrimp, devine, and chop into small pieces.
2. Boil water and let shitake mushrooms steep in water to rehydrate.
2. Mince onions, water chestnuts, and shallots
3. Grate ginger and garlic.
4. Once mushrooms are rehydrated, squeeze off excess liquid and finely chop.
5. Mix ground pork, shrimp, onions, water chestnuts, shallots, mushrooms, garlic, ginger, shaoxing wine, sesame oil, soy sauce, salt, sugar, pepper, cornstarch, and egg.  Let mixture marinade for an hour or more in the fridge.
6. Set water aside in a bowl.
7. Put a heaping teaspoon of mixture in the center of the wonton wrapper. Using your finger, seal edges with water and fold wonton over (half moon shape).
8. Crimp the edges of the wonton and flatten bottom of wonton.  Repeat until all wontons are made.
9. Place wontons on pan.
10. Fill pan with chicken broth – about half way from filling. Cover and let wonton’s steam for 3-5 minutes.
11. Remove cover and let chicken broth dissolve.
12. Once chicken broth has dissolved, add oil to bottom of pan.  Once wontons turn golden brown on the bottom, remove from pan and serve.
13. Eat with your preferred dipping sauce.