Wednesday, January 26, 2011

Ginger Shrimp Potstickers

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!    

Makes approximately 36 Potstickers


  • 3/4 cup shredded green cabbage
  • 1/3 cup chopped green onions
  • 1/4 cup matchstick-cut carrots
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon low-sodium soy sauce (Tamari)
  • 1 teaspoons ground ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 pound cooked shrimp, peeled
  • Dash of hot sauce
  • 24 wonton wrappers
  • 2 tablespoons cornstarch
  • 1 tablespoon canola oil, divided
  • 1 cup water, divided
Peanut Sauce:
  • 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 of red pepper flakes
  • 1/2 teaspoon sugar 

1. To prepare potstickers, combine first 10 filling ingredients in a food processor; pulse 4-5 times or until coarsely chopped. 

2. 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.

3. 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.

4. To prepare sauce, combine all sauce ingredients in a small bowl, stirring with a whisk. Serve sauce with potstickers. 

5. Serve immediately or keep warm in a low oven under tinfoil. Good served at room temperature too. 

Tip: Buy the pre-shredded packages of cabbage (coleslaw mix) and matchbox carrots to save time. Substitute chicken or pork for shrimp if you prefer, or do 1/2 shrimp & 1/2 pork.

1 comment:

  1. Always tried this recipe but never got the perfect taste. Your dish looks delicious.