Hey guys and dolls, these are going to be the hit at any event, and the dipping sauce’s are awesome, this is one of my all time party tricks, they’re small but mighty, so flavorful! For everyday I use ground chicken, or turkey, but pork, or tofu, works well too. But for a party I do them with shrimp meat, and they will “WOW” a crowd! I have a feeling there is one or two members of my family in California, I might have to make these for next time I’m there….oh ya… you know who you are! The recipe can be doubled easily, for large groups, but you might want to recruit some family members for an assembly line type of deal.  I’m just saying……you’re going to need several stations to work in, and as one batch is simmering, you’re putting together the next, and so on.
Have ready several cookie sheets, wax paper, a slotted spoon, a large pot of simmering water with a tsp of oil, at a slow rolling boil. A damp cloth towel. Large Freezer bags.(Unless your planning on using all of them, freeze in batches.) About a 1/2 cup Sesame Seeds Toasted and 1 minced green onion for the finishing touch, set aside.
In a large bowl mix well:

2 TBLS. Fresh Ginger finely grated
4 Cloves Garlic grated or pressed
2 minced Green Onions
1 finely shredded carrot
1/2 cup finely chopped cabbage
1/2 tsp. Fish Sauce (available in the Asian section of grocery store)
2 TBLS. Soy Sauce
1 tsp. Rooster Sauce (Thai hot sauce)
1 tsp. Sugar
1 TBLS. Cornstarch
1 TBLS. Toasted Sesame Oil (not plain sesame oil)
1 TBLS.  Rice Vinager
1 tsp. White Pepper
1 tsp. ground Ginger
1 lb Meat of choice, Ground, Chicken, Turkey, Pork, Shrimp, or Tofu
Mix all ingredients well, cover, set in fridge.

In a small bowl mix 1 egg w/ 1 TBLS. water, have a small pastry brush ready.
 1-2 packages Wonton or Potsticker Wrappers, separate, 8-10 at a time, as they dry out easily. Keep the rest in the packaging or wrapped in a moist kitchen towel
Line a cookie sheet with wax paper and in batches lay out wrappers, place a small spoonful in middle of wrapper , brush edges with egg mixture, fold over and seal edges*. Repeat, until you have about 8, and drop into simmering pot of water, give them a gentle push around the pot so they don’t stick to the bottom, they will float to the top when they are done, about 5-7 minutes. Scoop out with slotted spoon into a oiled colander, set on a plate, then to another cookie sheet lined with wax paper, use spray oil on wax paper so they don’t stick together. Repeat all steps until all of mixture is gone.
Heat in a small pan Sesame seeds, (to be fancy use Black and White) till lightly toasted. Set aside
Heat in a wide large skillet 1 TBLS. Oil, Peanut works well
Sear the Potstickers in batches until browned, adding oil as needed for more batches.
Put on a platter sprinkle with a few drops Toasted Sesame Oil, Sesame Seeds, and Green Onion, and serve with Dipping Sauce’s.

Dipping Sauce’s:
Equal parts Soy Sauce and Rice Vinager, several drops Rooster sauce.

Peachy Hot Sauce:
3 TBLS. Peach Preserves
1 TBLS. Rice Vinager
1 tsp Rooster Sauce

You may also want to serve some Chinese Hot Mustard , and by all means Chopsticks!!!!

*I make them long ways to give a little different presentation!

To freeze put small uncovered batches in freezer, once frozen transfer to a large Ziploc Bag, repeat until all are frozen. Freezing them separately keeps them from sticking together in bag.

© Jennifer Green Alger 2009