Jiaozi

Ingredients

• Vegetable oil - 2 tablespoons
• Water - 1/4 cup
• Wonton wrappers - 40 wrappers
• Salt and pepper - To taste
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Green onions - 2, finely chopped
• Napa cabbage - 1 cup, finely chopped
• Shrimp - 1/2 pound, peeled and deveined
• Ground pork - 1/2 pound

Instructions

1. In a large bowl, combine the ground pork, shrimp, napa cabbage, green onions, ginger, garlic, soy sauce, sesame oil, salt, and pepper. Mix well.
2. Place a small spoonful of the filling in the center of a wonton wrapper. Moisten the edges of the wrapper with water.
3. Fold the wrapper in half to form a half-moon shape, then pinch the edges together to seal. Repeat with the remaining wrappers and filling.
4. To steam the jiaozi, place them in a steamer basket lined with parchment paper. Steam for 10-12 minutes, or until cooked through.
5. To pan-fry the jiaozi, heat vegetable oil in a large skillet over medium heat. Place the jiaozi in the skillet and cook for 2-3 minutes, or until the bottoms are golden brown.
6. Add water to the skillet, cover, and cook for an additional 5-6 minutes, or until the jiaozi are cooked through and the water has evaporated.
7. Serve the jiaozi hot with soy sauce or your favorite dipping sauce.