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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Mike Lane



    • 8 oz. duck meat, minced or ground
    • 2 oz. ground pork
    • 2 tbsp. chopped shiitake mushrooms
    • 2 tbsp. chopped bamboo shoots
    • 1 egg
    • 1 tsp. salt
    • 1 tsp. rice wine
    • 1/2 tsp. sugar
    • 1 tsp. cayenne
    • 1/2 tsp. sesame oil
    • 1 tbsp.cornstarch
    • 1 (10 oz.) pkg. dumpling wrappers
    • Oil
    • 1/2 cup water or broth


Combine duck meat with pork, mushrooms, bamboo shoots, egg, salt, wine, sugar, cayenne, sesame oil, and cornstarch in a large bowl and mix well. Chill for 1 hour.

Spread chilled filling over center of each wrapper, bring up all edges to the middle, and "pleat" to create small dumpling-like purses or bags, making sure each wrapper is completely closed over the filling at the top.

Fry in a lightly oiled skillet until bottoms are brown. Pour in water or broth, cover skillet, and steam until water evaporates. (You may have to do this in batches in order to cook all the pot stickers.) Serve with soy sauce or a dipping sauce made of soy sauce, sesame oil, grated fresh ginger, and garlic.

Personal Notes: This recipe is dedicated to my business partner, Helmut. Helmut loves these pot stickers.


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