Best Ginger Shrimp Pot Stickers With Spicy Peanut Dipping Sauce Wine Tasting Night Recipes

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GINGER SHRIMP POTSTICKERS



Ginger Shrimp Potstickers image

BIG flavor packed into these little savory bundles! I'm trying to find the words to describe just how good these little ginger shrimp potstickers really are. They are lightly fried on one side to give a nice crispy bottom and than steamed to complete the cooking. Although this recipe has alot of ingredients, these are very easy to make and well worth the extra effort. I guess the best way to describe how good these are is to tell you, they instantly dissapeared as fast as I was making them. They are especially good dipped in the peanut sauce!

Provided by Everything Tasty Ki

Categories     Asian

Time 30m

Yield 36 potstickers

Number Of Ingredients 20

3/4 cup green cabbage, shredded
1/3 cup green onion, chopped
1/4 cup shoestring carrots
2 tablespoons fresh cilantro, chopped
1 tablespoon low sodium soy sauce (Tamari)
1 teaspoon ground ginger
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 lb cooked shrimp, peeled
1 dash hot sauce
24 wonton wrappers
2 tablespoons cornstarch
1 tablespoon canola oil, divided
1 cup water, divided
1/4 cup water
1/4 cup peanut butter
2 tablespoons low sodium soy sauce (Tamari)
1 1/2 tablespoons seasoned rice vinegar
1 teaspoon red pepper flakes
1/2 teaspoon sugar

Steps:

  • To prepare potstickers, combine first 10 filling ingredients in a food processor; pulse 4-5 times or until coarsely chopped.
  • Working with a few wonton wrappers at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place potstickers on a large baking sheet sprinkled with cornstarch.
  • Heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add about 12 potstickers to pan; cook 2 minutes or until bottoms are golden brown. Shake the pan occasionally to prevent sticking. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat steps until all are cooked.
  • To prepare sauce, combine all sauce ingredients in a small bowl, stirring with a whisk. Serve sauce with potstickers.
  • Serve immediately or keep warm in a low oven under tinfoil. Good served at room temperature too.

EASY SHRIMP POTSTICKERS



Easy Shrimp Potstickers image

Provided by Sunny Anderson

Time 55m

Yield 40 potstickers

Number Of Ingredients 12

1 pound large shrimp, peeled and deveined
3 cloves garlic, roughly chopped
3 scallions, chopped
2 tablespoons soy sauce
1 egg
40 round wonton or gyoza wrappers
3 tablespoons peanut oil
1/3 cup ponzu
1 scallion, minced
1 teaspoon chili sauce (recommended: Sriracha)
1/2 teaspoon minced ginger
1/2 teaspoon sugar

Steps:

  • Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way.
  • To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag.
  • Dipping sauce: Stir all the ingredients together in a small serving bowl.
  • When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce.

HOMEMADE POTSTICKER SAUCE WITH GARLIC AND GINGER



Homemade Potsticker Sauce with Garlic and Ginger image

I threw this together when I had a bunch of leftover chopped ginger - it was a hit!

Provided by Jonathan

Time 10m

Yield 6

Number Of Ingredients 9

½ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 tablespoon finely grated ginger, or more to taste
1 clove garlic, minced
2 teaspoons white sugar
1 teaspoon toasted sesame oil
1 teaspoon gochujang (Korean hot sauce)
½ teaspoon thinly sliced green onion
⅛ teaspoon toasted sesame seeds

Steps:

  • Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar with a lid. Shake until sugar has dissolved.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 746.3 mg, Sugar 1.8 g

POTSTICKERS WITH SPICY DIPPING SAUCE



Potstickers with Spicy Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 24 dumplings

Number Of Ingredients 18

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
1/4 pound ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnuts
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaves
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
Dash ground white pepper
24 potsticker wrappers
3 tablespoons cooking oil
2/3 cup chicken broth or water

Steps:

  • To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
  • To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
  • To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
  • To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
  • Serve the potstickers warm accompanied by the dipping sauce.

POT STICKERS WITH SPICY DIPPING SAUCE



Pot Stickers With Spicy Dipping Sauce image

I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!

Provided by cookiedog

Categories     Lunch/Snacks

Time 35m

Yield 24 dumplings

Number Of Ingredients 18

1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
1/4 lb ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnut
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaf
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
1 dash white pepper
24 dumpling wrappers (potsticker)
3 tablespoons cooking oil
1/2-2/3 cup chicken broth or 1/2-2/3 cup water

Steps:

  • To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
  • To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
  • To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
  • To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
  • Serve the potstickers warm accompanied by the dipping sauce.

SHRIMP POTSTICKERS



Shrimp Potstickers image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 26m

Yield 12 potstickers

Number Of Ingredients 19

2 egg whites
1 tablespoon cornstarch
1/2 pound rock shrimp, drained and chopped
2 cloves garlic, minced
1 shallot, minced
1 tablespoon cornstarch
2 tablespoons chopped parsley leaves
1/2 cup chopped napa cabbage
2 tablespoons mascarpone cheese
1 lemon, juiced
1 teaspoon ground black pepper
12 potsticker skins or won ton wrappers
2 tablespoons peanut oil
Ponzu Dipping Sauce
1/3 cup soy sauce
2 oranges, juiced (about 1/4 cup)
1 tablespoon rice wine vinegar
Pinch red pepper flakes
2 tablespoons sliced scallions

Steps:

  • Whip the egg whites and cornstarch together in a small bowl.;
  • In a large bowl, mix all filling ingredients together.
  • Lay 12 wrappers on flat surface. Place approximately 1 tablespoon of filling in center of each. Wet edges with egg wash, bring all sides to the center and pinch together.
  • Steam potstickers in a steaming pan for 6 to 8 minutes. Do not stack. Handle carefully when ready to remove from the pan.
  • In a large skillet heat peanut oil and sear potstickers until golden and crisp.
  • Mix all ingredients in a small bowl and serve with potstickers;

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