Ingredients

• Ground beef - 4 pounds.
• Raw shrimp - 1 pound. (It should be peeled and deveined).
• Minced fresh ginger root - 1 tablespoon.
• Shallot - 1no. (It should be minced).
• Salt- to taste.
• Pepper - to taste.
• Green onions - a bunch.

• Napa cabbage - 3 leaves (they should be chopped).
• Vegetable oil - as needed.
• Round potsticker/gyoza wrappers - 1 no. (10-ounce package)
• Soy sauce - 2 tablespoons.
• White sugar - 1 pinch.
• Asian (toasted) sesame oil - 1 teaspoon.
• Water - 1/4 cup.

Cooking guidelines

It should be processed until shrimp becomes finely ground.

Set aside in a bowl.

The ground beef must be processed to a fine grind.

Set aside with the shrimp

The ground beef and shrimp must be combined with white sugar, ginger, Napa cabbage, shallot, soy sauce, green onions, sesame oil, pepper and salt.

All ingredients must be thoroughly combined.

For filling pot stickers, a wrapped must be placed on a work surface.

A scant teaspoon of filling should be placed in the center and the edges of the wrapper need to be dampened using a wet finger.

The dough has to be folded into a half-moon shape by covering the filling and it should be pressed and sealed to eliminate extra air.

The edges have to be tightly sealed.

The filled wrappers should be refrigerated on a parchment-lined baking sheet.

Pot stickers have to be placed into the hot oil and the flat sides must be down.

Allow to fry for 2 minutes until the bottom side turns golden brown.

Dumplings must be turned over and water must be poured over them.

The pan must be covered and fried with a lid for 5 to 7 minutes and allow the dumplings steam (You need to stop when the water evaporates).

The skillet needs to be uncovered and allow the pot stickers cook for 2 to 3 minutes. (You have to make sure that the water is evaporated and the wrapper fits well with the filling).