Thursday Night Dinner. Part One. Potstickers With Three Dipping Sauces.

I am so very happy to indoctrinate you
 into the intricacies of potstickers.
Potstickers.
A delicious little treat.

One of the many ingredients of potstickers is SHRIMP. 
Here's a tip: 
Take a pair of scissors and cut down the back of the shrimp. 
All in one, you shell the shrimp and de-vein the shrimp,
 in one fell swoop. 

Lookie here.
The shell is off and the vein is coming out.

Once again, cut the shell down the back,
cutting into the flesh.
And peel the shell off,
pulling the vein along with it.
 Easy-peasy.

And here are my lovely little shrimpies.

Here's my mise en place for the potstickers:
 1/2 pound ground pork
1/2 cup chopped shrimp
2 tablespoons Tamari sauce
2 tablespoons Mirin (sweetened sake)
 2 teaspoons Sesame oil
2 green onions
 big plop of ginger
 salt and pepper
 egg roll wrappers
(I found no wonton wrappers at the grocery store
 so I subbed egg rolls and cut the sheets into fourths.)
And just imagine cabbage up there in the picture, because I forgot to put it in.

My chopped 1/2 cup shrimp goes into 1/2 pound pork.

I chopped/shredded about 1 cup of cabbage.

Cabbage goes into boiling water to be blanched for one minute. 

Add in the cabbage. 

Add in chopped green onions.
 

2 tablespoons Tamari (dark aged soy sauce)

2 tablespoons Mirin

About 2 teaspoons sesame oil.

Here's my chunk of thawed out and nuked ginger.

I squeezed out as much juice as I could.

Then I put the rest of the ginger in my garlic press.

Salt and pepper and mix well.

I took the egg roll sheets and quartered them.

Added a spoonful of pork/shrimp mixture to each sheet.

Brush edges with water.

And press to seal.

And here are my pretty little potstickers, ready for the pot.
 I only cooked nine potstickers for tonight and for leftovers tomorrow. 
The rest went into the freezer. 
These freeze very well.
 Next up, some dipping sauces. 

4 tablespoons tamari sauce
2 teaspoons hot sweet mustard
 3 teaspoons rice wine

4 tablespoons chili sauce
1 tablespoon Dijon mustard

And my last sauce:
 1/4 cup soy sauce
 2 tablespoons honey
chunk of ginger
1/2 teaspoon sesame oil
 1 teaspoon red pepper flakes
 1 heaping tablespoon toasted sesame seeds

And here are the three sauces:
 soy/mustard at top
 chili-garlic/mustard at right
 soy/honey/sesame at bottom

Now, it's time for the potstickers.
 

Coat the pan with oil, then add in the potstickers. 

I like to brown them on both sides. 

Then add in water, cover, and cook for about 5-6 minutes. 

And the potstickers are done. 

Potsticker with three dipping sauces.

It needed a bit of greenery
, so I added some chopped green onions and celery leaves. 

I loves me some potstickers. 
 And stay tuned for part two.