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Posting my potsticker recipe that I created for a friend on Plurk. This recipe makes enough for 2 batches (packs) of wonton skins
nappa cabbage -A very good amount..say about 15 leaves or so (more or less on size of cabbage head)
can of bamboo shoots
can of water chestnuts
frozen cooked shrimp (or fresh quick cooked) I use the medium size usually and about 20 or more
dash of wine (optional)
kosher salt / garlic salt (I put a small amount)
dried bonito flakes (optional)
I use a large cutting board, one side I prepare all the ingredients on, and the other side I use to make the potstickers. Keep washing hands and a towel nearby to dry your cutting board or counter when making the potstickers.
Drain cans of bamboo shoots and water chestnuts
Thinly slice and dice nappa cabbage, bamboo shoots, water chestnuts and mix in a large bowl. Thaw frozen shrimp if necessary
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