shrimp potstickers

shrimp potstickers

You can use either square or round wrappers for these, pleating them if you prefer, or simply making into triangles. The wrappers, when fried, get a nice crunchy bottom texture that pairs well with the creamy shrimp, sesame, and ginger filling.

  • Dipping sauce

  • 1/4 cup low-sodium soy sauce

  • 1 tablespoon toasted sesame oil

  • 1 teaspoon rice wine vinegar

  • 1 teaspoon grated fresh ginger

  • 1 scallion, white and light green parts, diced

  • 1/2 pound large shrimp, peeled and deveined

  • 1 large egg white

  • 1 1/2 teaspoons sesame oil

  • 1 1/2 teaspoons vegetable oil, plus extra for cooking

  • 2 teaspoons low-sodium soy sauce

  • 3/4 cup finely chopped Napa cabbage

  • 2 scallions, white and light green parts, diced

  • 1 small shallot, minced

  • 1/2 teaspoon grated fresh ginger

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 package wonton wrappers

  • 2 cups low-sodium (or homemade) chicken stock

  1. Make dipping sauce. In a small bowl, add ingredients and stir to combine. Taste and adjust as desired.

  2. Coarsely chop half of shrimp and set aside. In bowl of a food processor, add remaining shrimp, egg white, sesame oil, vegetable oil, and soy sauce, and pulse until mixture forms a paste. Transfer mixture to a medium bowl and add chopped shrimp, cabbage, scallions, shallots, ginger, and season with salt, and pepper. Mix to combine.

  3. Make potstickers. Place a small bowl of water on counter near you, and line a baking sheet with parchment paper. Set aside.

  4. Place about 1 teaspoon of filling in center of a wonton wrapper, and moisten 2 sides of square with water. Fold dry side of wrapper over and press together with moistened edges until tightly closed. Place on prepared baking sheet, cover with plastic wrap, and continue until all of wontons are made.

  5. Heat a thin layer of oil in a nonstick pan over medium-high heat for 1-2 minutes. Add potstickers in a single layer, and cook until bottoms are deep golden brown, 1-2 minutes. Slowly add enough stock to cover bottom of pan by about 1 inch (take care as it will splatter), cover, and continue to cook potstickers for 4-5 minutes until cooked through. Carefully wash and wipe out pan and repeat process, until all of potstickers are cooked. Serve immediately with dipping sauce.

Makes approximately 30.

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