Shrimp Potstickers with Soy-Ginger Dipping Sauce

https://homeiswheretheboatis.net/2018/02/23/shrimp-potstickers-with-soy-ginger-dipping-sauce/

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Makes 12 potstickers

Ingredients

12 raw shrimp, (size 16- 20 count) peeled, deveined and chopped

Chopped cashews or peanuts (about 1/2 cup)

Broccoli slaw mixture, (1 cup) chopped (or chopped cabbage)

1 tablespoon minced ginger

1 large egg, lightly beaten

2 teaspoons toasted sesame oil

1 teaspoon Sriracha, or more to taste

Wonton, goyza, or egg roll wrappers, cut into 4-inch circles

3 to 4 tablespoons oil for frying (vegetable, peanut, or grapeseed oil)

Directions

Mix all ingredients through Sriracha in a small bowl. Add a heaping tablespoon of filling to wrapper, lightly brush water along the edges of wrapper with your finger and pinch wrapper together, pleating to seal. Repeat with remaining filling and wrappers.

Working in batches, heat vegetable oil in a large nonstick skillet over medium heat. When oil is hot and shimmering, add potstickers to pan so they don’t touch and cook until golden and crisp, about 2-3 minutes per side.

Add about 3 tablespoons of water to pan and cover with lid immediately. Allow water to cook off and let potstickers steam to finish cooking, about 3- 4 minutes. Remove from pan, keep warm and cook next batch.

Soy-Ginger Dipping Sauce, recipe from Chinese Soul Food

Makes About  1/2 cup

Ingredients

1/3 cup soy sauce

2 tablespoons rice vinegar

1 stalk green onion, finely chopped

2 large cloves garlic, finely chopped or crushed

1 tablespoon chopped fresh cilantro

1 teaspoon minced ginger

1 teaspoon Sriracha (optional)

In small bowl, combine all ingredients. Set aside at room temperature for at least 30 minutes to let flavors meld. The longer the mixture rests, the more intense the flavors will become.

Notes: Work in batches so your pan is not crowded and potstickers don’t touch. Remove wontons to a heatproof platter and place in the warm oven.

While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.

Carefully add water to pan, it can splatter, cover with lid immediately.

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