3 cups flour
¼ teaspoon salt
1 cup warm water
½ pound shrimp, peeled and shelled, chopped fine
½ pound  ground pork
1 cup green cabbage, chopped
3 green onion, minced
¼ cup mushrooms, minced
2 tablespoons soy sauce
1 clove garlic, minced
1 1/3 cups low sodium chicken broth, divided


In large mixing bowl combine flour, salt and warm water and mix well. On an un-floured board, knead dough until very smooth and satiny. Cover and let rest for 30 minutes.  In medium mixing bowl, combine shrimp, pork, cabbage, onions, mushrooms, soy sauce and garlic. Mix well. 

Divide dough into two portions, keeping half covered to keep from drying out. Roll the dough to about one-eighth inch thickness. Cut out 3-inch circles, place the filling in the center of each circle of dough. Fold in half, pinching the edges closed, making a few tucks along the edge. Cover finished pot sticker and complete other half. 

Spray large skillet with cooking spray or lightly oil. Preheat pan over medium heat, place pot stickers in pan, cooking 12 at a time. Cook until bottoms are golden brown.  Pour 1/3 cup chicken stock over pot stickers, reduce heat to low; cover. Cook for 15 minutes. Remove cover and transfer pot stickers to plate. Rinse skillet, wipe dry, and repeat process beginning with cooking spray or oiling the skillet.

Serve with Soy Dipping Sauce.