Pork & Shrimp Potstickers Recipe
Garlic Aioli, Lup Cheong, Korean Chili Vinaigrette
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Ingredients
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Dough
Filling
Garlic Aioli
Korean Chili Vinaigrette
Method
Dough Preparation
- 1
Mix and Knead the Dough
In a mixing bowl, combine the flour and salt. Gradually add the boiling water and stir with a fork until the mixture comes together. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a large bowl, combine the ground pork, chopped shrimp, lup cheong, minced garlic, green onions, soy sauce, sesame oil, and black pepper. Mix well until all ingredients are combined.
Assembling and Cooking Potstickers
- 3
Assemble the Potstickers
Divide the dough into small balls (about 1 inch in diameter). Roll each ball into a thin circle. Place about 1 tablespoon of filling in the center, fold the dough over, and pinch the edges to seal.
- 4
Cook the Potstickers
Heat a non-stick skillet over medium heat and add a little oil. Arrange the potstickers in the skillet and cook for about 2-3 minutes until the bottom is golden brown. Add 1/4 cup of water to the skillet, cover, and steam for another 5-7 minutes until cooked through.
Sauce Preparation
- 5
Make the Garlic Aioli
In a bowl, whisk together mayonnaise, minced garlic, lemon juice, and salt to taste. Adjust seasonings as necessary.
- 6
Prepare the Korean Chili Vinaigrette
In a small bowl, mix together rice vinegar, gochujang, sesame oil, honey, and soy sauce until well combined.
