Shrimp Potstickers
User Reviews
5.0
24 reviews
Excellent
Shrimp Potstickers
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Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!
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Ingredients
- 3 tablespoons vegetable oil divided
- ¾ cup diced shiitake mushrooms
- 2 shallots minced
- 1 pound medium shrimp peeled and deveined, diced
- ¼ cup chopped fresh cilantro leaves
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- Kosher salt and freshly ground black pepper to taste
- 24 4 1/2-inch round wonton wrappers
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Instructions
- Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Let cool completely.
- In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
- To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
- Serve immediately.
Notes
- *The filling in the potstickers does not have to be cooked prior to wrapping.
- *To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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