Best Shrimp Potstickers Recipes

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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.

WHOLE SHRIMP POTSTICKERS



Whole Shrimp Potstickers image

There's nothing wrong with the traditional method of making potsticker filling with ground or finely chopped meat, but something wonderful happened when I experimented with whole shrimp. A minimal approach to seasoning the filling enhances the flavor, while allowing the shrimp to be the stars of the show. And my favorite thing about potstickers is the contrast between one browned, crispy side and one softer, chewier, steamed side, which is how I cooked these, although you can crisp both sides if preferred. I just recommend you pick these up and eat them with your hands so you can enjoy every bit of the juicy, delicious filling.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     Food Wishes®

Yield 2

Number Of Ingredients 15

2 ½ cups all-purpose flour, or more as needed
¾ teaspoon kosher salt
1 cup hot water
12 each large shrimp, peeled and deveined
3 tablespoons finely sliced green onions
2 cloves minced garlic
2 teaspoons soy sauce
½ teaspoon sesame oil
½ teaspoon Sriracha sauce
½ cup seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons sambal chile sauce
2 tablespoons finely sliced green onions
4 teaspoons vegetable oil, divided
4 teaspoons unsalted butter, divided

Steps:

  • Place 2 1/2 cups flour for dough in a bowl. Add salt and hot water and stir with a wooden spoon until it all comes together into a shaggy dough. Transfer to a work surface and knead until dough is very soft but not super sticky. Knead, roll, and stretch dough until smooth and fairly elastic, about 3 more minutes. Wrap dough with plastic wrap and let rest at room temperature for about 1 hour.
  • Meanwhile, combine shrimp, green onions, garlic, soy sauce, sesame oil, and Sriracha in a non-reactive bowl; toss until shrimp are thoroughly and evenly covered. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
  • Combine rice vinegar, soy sauce, chile sauce, and green onions for dipping sauce in a bowl. Stir and set aside until needed.
  • Unwrap dough and cut off a small piece. Roll it into a ball and then press it into a flat disc on a floured surface. Use a rolling pin to roll it into a 3 1/2-inch circle, about 1/8 inch thick. Dip your finger into some cold, fresh water and moisten the edge of the circle. Spoon 1 shrimp into the center, along with a little bit of green onion and marinade. Fold dough around the shrimp and press edges together until perfectly sealed. Trim any excess dough from the ends and either discard or reuse. Crimp the edges a bit with your fingers, if desired. Transfer to a flour-dusted plate and refrigerate while you assemble the remaining potstickers.
  • Brush a 10-inch nonstick pan with 2 teaspoons oil and place over medium-high heat. Once hot, place 6 potstickers in the pan with the flat sides down. Cook for 1 minute, then add 2 teaspoons butter to the pan. Tilt the pan as the butter melts to distribute it evenly and cook until the bottoms of the potstickers are golden brown, about 30 seconds. Add 2 to 3 tablespoons water and quickly cover with the lid. Steam dumplings until cooked through and most of the water has evaporated, 2 to 3 minutes. Remove from the heat and repeat to cook the remaining 6 potstickers with remaining oil and butter.
  • Serve immediately with dipping sauce on the side.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 124.1 g, Cholesterol 211.3 mg, Fat 20.5 g, Fiber 4.7 g, Protein 37.7 g, SaturatedFat 7 g, Sodium 1647.2 mg, Sugar 2 g

SHRIMP POTSTICKERS



Shrimp Potstickers image

The first potsticker was created accidentally when the water boiled away from a pot of dumplings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes about 30

Number Of Ingredients 19

2 tablespoons cilantro leaves
1/2 pound large shrimp, shelled and deveined
1 large egg white
1 1/2 teaspoons chile oil, or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
1 1/2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1 medium carrot, grated
3/4 cup finely chopped (about 2 ounces) Napa cabbage
1/2 teaspoon freshly grated ginger
2 small scallions, finely chopped
1 tablespoon minced (about 1 small) shallot
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 package 3-inch round Chinese dumpling wrappers, available at large supermarkets
3 tablespoons vegetable oil
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice-wine vinegar
1 scallion, sliced

Steps:

  • Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside.
  • In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste. Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper, and mix well.
  • Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring the edges together, forming a taco shape, and pinch them together only in the top center to seal. Pinch 6 small pleats (3 on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.
  • In a small serving bowl, whisk together ingredients for dipping sauce.
  • Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes. Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven. Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with 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;

SHRIMP AND VEGETABLE POTSTICKERS



Shrimp and Vegetable Potstickers image

Provided by Food Network

Time 25m

Yield 40 to 50 potstickers

Number Of Ingredients 18

2 tablespoons vegetable oil
1/2 pound raw shrimp, peeled, deveined and roughly chopped
1/2 cup chopped white onion
1 large carrot, finely chopped (about 1/3 cup)
1 cup chopped green cabbage
1/2 cup shiitake mushroom caps, thinly sliced and chopped
1/2 teaspoon dry chili pepper flakes
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons sugar
Salt and pepper to taste
1 package wonton wrappers, preferably round
1/4 cup water
1/2 cup honey
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce
1/4 cup hot mustard

Steps:

  • In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool, begin making the potstickers. Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton. Fold the edge over on the diagonal to form a packet. Trim the edges to eliminate any square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking. Potstickers may be frozen at this point.
  • Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil. Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes. Remove from the basket and proceed to the skillet cooking process.
  • Heat a non-stick skillet with 3 tablespoons vegetable oil. When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them. Cook both sides until well browned and crisp. Continue in this manner until all of the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip.
  • Sweet mustard dip:
  • Combine water, honey, vinegar, soy and mustard in a saucepan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve with potstickers.

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.

SHRIMP SCAMPI POTSTICKERS



Shrimp Scampi Potstickers image

Make and share this Shrimp Scampi Potstickers recipe from Food.com.

Provided by Food.com

Categories     Asian

Time 45m

Yield 25-30 dumplings

Number Of Ingredients 15

1/2 lb raw shrimp, peeled and deveined
1 tablespoon white wine
1 teaspoon lemon juice
2 tablespoons fresh parsley, finely chopped
1 teaspoon olive oil
1 1/2 teaspoons cornstarch
1 teaspoon garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons parmesan cheese, finely grated
25 -30 wonton wrappers (if using frozen, defrosted)
2 -3 tablespoons olive oil
3 tablespoons salted butter
2 -3 garlic cloves, minced
1 pinch ground black pepper

Steps:

  • Dumplings:.
  • Take the peeled, deveined shrimp and roughly chop half of them then add to a medium bowl. Finely chop the rest of the shrimp and add to the bowl too.
  • Add the white wine, lemon juice, chopped parsley, olive oil, cornstarch, garlic, salt, pepper and parmesan to the bowl. Mix well to combine.
  • Take one dumpling wrapper and hold it in the palm of one hand. Scoop a scant tablespoon of the shrimp mixture up, placing it in the centre of the wrapper.
  • Using your free hand, dip your fingertip into a small bowl of cold water. Use the wet fingertip to wet the edge of the dumpling wrapper all the way around. Fold the wrapper in half and crimp the edge of one side while pinching both edges together to seal the dumpling shut (see video for the technique used).
  • Repeat with all the filling to make your dumplings.
  • Place a large, non-stick skillet over a medium heat. Pour in 1 tablespoon of olive oil and let that heat up. Once hot, turn the heat down to medium-low and arrange 10 to 15 dumplings in the skillet.
  • Cook until the undersides are golden, about 4 to 5 minutes. Then pour in enough water to come 1/3 of the way up the dumplings. Cover with a lid, turn the heat down to low, and let steam for 5 to 6 minutes, until the water has been completely absorbed.
  • Remove from the skillet and repeat with the rest of the dumplings to cook them all.
  • For the sauce:.
  • Melt the butter in a small skillet or pot over a medium-low heat. Once melted, stir in the garlic and let cook for 1 minute. Remove from the heat and season with the black pepper.
  • Serve warm with the hot dumplings.

Nutrition Facts : Calories 56.6, Fat 3, SaturatedFat 1.1, Cholesterol 16.2, Sodium 127.5, Carbohydrate 5, Fiber 0.2, Protein 2.2

SHRIMP POTSTICKERS (DUMPLINGS) WITH SESAME DIPPING SAUCE



Shrimp Potstickers (Dumplings) With Sesame Dipping Sauce image

This is my favorite potsticker recipe to make! I found this recipe in a Weight Watchers cookbook but I made a few modifications to it.

Provided by Chef Capani

Categories     Lunch/Snacks

Time 25m

Yield 3 potstickers and 2 teaspoon sauce, 12 serving(s)

Number Of Ingredients 17

1/4 cup reduced sodium soy sauce
1/4 cup seasoned rice vinegar
1 scallion, finely chopped
1 teaspoon toasted sesame seeds
1 teaspoon minced garlic
1 pinch red pepper flakes
1/2 lb shrimp, peeled and deveined
4 scallions, coarsely chopped
2 tablespoons water chestnuts, coarsely chopped
1 tablespoon minced peeled fresh ginger
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 teaspoon dark sesame oil
1 teaspoon minced garlic
1/2 teaspoon garlic and red chile paste
1 egg white
36 wonton wrappers

Steps:

  • To make the dipping sauce, whisk the soy sauce, vinegar, scallions, sesame seeds, garlic, and red pepper flakes in a bowl; set aside in the refrigerator until ready to use.
  • To make the filling, process the shrimp scallions, water chestnuts, ginger, sherry, oyster sauce, sesame oil, garlic, chili paste, and egg white in a food processor until smooth.
  • Arrange wonton wrappers on a work surface. Place 1 teaspoon of filling in the center of each wrapper. Brush the edges of each wonton with water, then fold in half, pressing the edges to seal. Repeat with the remaining filling and wrappers, to make 36 dumplings.
  • From here you can either freeze them or immediately cook them.
  • To cook them: place about 8 (do not over crowd the pan) in a non stick skillet. Pour water in the bottom of the pan just enough to cover it. Bring to a boil, cover, and reduce to a simmer. Cook potstickers for about 5 minutes. Drain any excess water and add 1 teaspoon of vegetable oil to the pan. Cook on medium heat for 2 minutes on each side until golden brown.

Nutrition Facts : Calories 108.7, Fat 1.2, SaturatedFat 0.2, Cholesterol 39, Sodium 403.9, Carbohydrate 15.8, Fiber 0.8, Sugar 0.4, Protein 7.1

PORK & SHRIMP POTSTICKERS (GYOZA)



Pork & Shrimp Potstickers (Gyoza) image

I can seriously say that Potstickers are probably my favorite food. I can eat them everyday, morning, noon and night. I seriously think I have an addiction to these moist crisp little pockets of Heaven. Asian cuisine is one of my favorite type of foods. I have a favorite Chinese restaurant that make the best potstickers, but I've decided to make them myself in large batches to save money. This is a potsticker not only using pork but also shrimp. I have also included the dumpling dough recipe. You can use store bought dumpling wrappers if you'd like from the grocery store or your local Asian food market. It's always fun to go to the Asian food mart with my Cambodian friend who's husband is Chinese. I remember as a child going with her dad to the Asian food mart and just experience such an opposite of foods from my Italian culture. Her mom and my mom worked together as seamstresses and that's how we met. (Not also forgetting her mom makes the world's best egg rolls, that are sooooo much work, but sooooo yummy) We are still close like family to this day and I still love getting spoiled by their family's home cooking!

Provided by Annamaria Settanni McDonald @ArtByASM

Categories     Meat Appetizers

Number Of Ingredients 24

DUMPLING DOUGH
2 cup(s) all purpose flour
1 cup(s) boiling water
FILLING
8 ounce(s) napa cabbage chopped
3/4 pound(s) raw shrimp, shelled and deveined
3 - green onion stalks
1 pound(s) ground pork
2 tablespoon(s) soy sauce
1/2 teaspoon(s) salt
2 tablespoon(s) cornstarch
1 - clove of garlic finely chopped
1 teaspoon(s) freshly grated ginger
1 tablespoon(s) rice wine
1 tablespoon(s) sesame oil
SLURRY (MOIST BIND TO LINE THE WRAPPERS BEFORE CLOSING)
1 tablespoon(s) cornstarch
1/4 cup(s) water
DIPPING SAUCE
1 teaspoon(s) asian chili sauce
1/4 cup(s) soy sauce
2 teaspoon(s) sesame oil
1/2 teaspoon(s) sugar
1/2 teaspoon(s) rice wine vinegar

Steps:

  • Preparing Cabbage: Take 8 ounces of Napa Cabbage and salt with 1 teaspoon of salt. Set aside for 15 minutes and then squeeze all the water out of the cabbage.
  • Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, sesame oil, salt, cornstarch, ginger, rice wine. Mix well.
  • In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
  • Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Reshape the dumpling so that it has a flat bottom. Repeat with the remaining slices of dough and filling. Make sure edges are sealed tightly. Cover loosely with plastic wrap so that it doesn't dry out.
  • When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
  • Note: You can buy Dumpling wrappers but they have to be the round ones, not square. You can also freeze dumplings and use as needed.

SHRIMP SCAMPI POTSTICKERS RECIPE - (4.3/5)



Shrimp Scampi Potstickers Recipe - (4.3/5) image

Provided by JimMac

Number Of Ingredients 12

1/2 lb shrimp
1 tablespoon olive oil
1 tablespoon chopped garlic
2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon italian seasoning
1/2 tablespoon butter (at room temp)
1/4 cup chopped parsley
1 teaspoon parmesan cheese
1 tablespoon cornstarch
salt & pepper
20 dumpling wrappers

Steps:

  • Roughly chop 1/2 the shrimp into large pieces; fine chop the other half. Add white wine and corn starch then mix. Add garlic, olive oil, lemon juice, Italian seasoning, parsley, parmesan cheese, salt & pepper, and butter; mix well. Fill one dumpling wrapper with about 1 tbsp of the mixture. Seal with water and wrap. Repeat for remaining wrappers. Oil a pan and place the dumplings, heat for a few minutes. Add 2-3 tbs water; place lid; cook for approx 10 mins. Make a dip of your choice...e.g., a dip made from Thai Sweet Chili Sauce or one made from a mixture of dark Chinese vinegar/soy sauce/toasted sesame oil/chile garlic sauce/finely sliced green onions.

SHRIMP POTSTICKERS



SHRIMP POTSTICKERS image

Categories     Shellfish

Yield 2 1/2 dozen dumplings

Number Of Ingredients 15

2 tsp. Cilantro
8oz. shrimp
1L egg
1 1/2 chille oil (oil w/pinch of cayenne pepper)
1 1/2 sesame oil
2tsp. soy sauce
1 medium carrot,grated
3/4 cup cabbage
2 scallions
1 small shallot
1/2 tsp. ginger
1/8 ground pepper
cornstarch
30 round dumpling wrappers
3 tbsp. canola oil

Steps:

  • 1.Chop cilantro and half shrimp. In food processor, combine rest of shrimp egg white, chille oil, sesame oil and soy sauce unitl paste. Transfer to bowl, add cilantro, shrimp, carrot, cabbage, ginger, scallions, shallot, salt and pepper; mix well. 2. Dust baking sheet tsp. with cornstarch. Place 1 tsp. mix on wrapper; make dumpling. Place on sheet; cover with damp towel. 3. whisk soy sauce sesame oil, vinegar, and oil. 4. Heat 1 1/2 tsp. oil in skillet. Arrange dumplings tightly together in skillet. cook until golden brown. Add 1 cup hot water; partially cover. Steam 4-5 min. 5. Reduce to medium heat. cook until bottems are very crisp and all water has evaporated.

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