Shrimp Potstickers
User Reviews
5
Shrimp Potstickers
Description
Shrimp Potstickers combine diced shrimp with sautéed shiitake mushrooms and shallots, fresh cilantro, garlic, and grated ginger, seasoned with soy sauce, rice wine vinegar, sesame oil, salt, and pepper. The uncooked filling is spooned into wonton wrappers, sealed, and cooked in a skillet by frying the bottoms until crisp, followed by adding water and covering to steam the potstickers until the liquid evaporates. This method creates dumplings that are crispy on their bottoms while the tops remain tender and slightly chewy.
The mixture of fresh shrimp and mushrooms balanced with aromatic spices and tangy vinegar provides a flavorful filling. These potstickers can be served as appetizers or part of a meal. They can be frozen uncooked in a single layer before transferring to freezer bags for storage.
The shrimp filling does not require pre-cooking before assembly, simplifying preparation.To freeze, lay uncooked potstickers flat on a baking sheet overnight, then transfer to freezer bags to prevent sticking.
Ingredients
- 3 tablespoons vegetable oil divided
- ¾ cup shiitake mushroom diced
- 2 shallot minced
- 1 pound Shrimp peeled and deveined, diced, medium
- ¼ cup cilantro fresh, chopped leaves
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 24 wonton wrappers 4 1/2-inch round
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 shrimp filling does not require pre-cooking before assembly, simplifying preparation.
- To freeze, lay uncooked potstickers flat on a baking sheet overnight, then transfer to freezer bags to prevent sticking.
User Reviews
Overall Rating
5
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