The addition of fine walnut pieces to this recipe lends it a delicious modern touch.

Pork, Shrimp & Walnut Pot Stickers

1 tablespoon canola oil
2 green onions, thinly sliced
2 tablespoons minced ginger root
1 clove garlic, minced
1 teaspoon garlic chili sauce
1/2 pound extra lean ground pork
1/2 pound peeled, deveined raw shrimp, chopped
1 cup chopped California Walnuts
2 tablespoons soy sauce
2 teaspoons sesame oil
1 (16-ounce) package dumpling wrappers, or enough to make 48 dumplings
1 cup water

1. In large skillet, heat canola oil over medium to high heat. Cook green onions, ginger, garlic and chili sauce about 2 minutes, or until fragrant but not browned. Let cool.
2. In large bowl, combine pork, shrimp, walnuts, soy sauce, sesame oil and onion mixture until well blended.
3. Working with one dumpling wrapper at a time, place rounded tablespoon of pork and walnut mixture in center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together in small pleats to seal. Place finished dumplings on parchment lined baking sheet; cover with plastic wrap to prevent drying.
4. Spray skillet with cooking spray; heat over medium to high heat. Arrange as many dumplings as will fit in a single layer in bottom of pan. Cook about 4 to 5 minutes, or until undersides are deep golden.
5. Add 1/2 cup of water to pan; partially cover and cook until bottoms are crisp and water is evaporated. Gently transfer to platter. Repeat with remaining dumplings. Serve with your favorite Asian dipping sauce.

Makes 48 servings.

Tip: Freeze uncooked pot stickers on a baking sheet and cover with plastic wrap; transfer to a freezer bag once completely frozen. Pot stickers can be cooked from frozen, simply increase cooking time by about 5 minutes.

Nutrients Per Serving: 3.3 g protein, 2.8 g fat, 6.1 g carbohydrates, 0.6 mg iron, 11 mg calcium, 107 mg sodium, 0.4 g fibre, 63 calories.

Recipe and photograph provided courtesy of California Walnuts.