Shrimp Potstickers Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Asian · Cooking Club · Main Dishes

Shrimp Potstickers

From Dorothy McNett's recipes at Use any seafood, but cooked baby shrimp are most traditional in Hong Kong. Diced crab or diced large prawns, etc.are wonderful as well! this makes about 30-40 potstickers. Usually 4-6 are served per person along with rice or other stir-fried dishes.

1 bunch bok choy (about 4-5 cups before cooking)
1/2 pound cooked baby shrimp, diced
2 green onions, finely sliced
1-2 teaspoons minced ginger root
1 1/2 teaspoons sherry, or apple juice or water
1 teaspoon soy sauce
2 teaspoons sesame oil
1 egg, whisked
1 tablespoon hoisin sauce
2 teaspoons raw sugar
2 tablespoons cornstarch
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

1/2 package round potsticker wrappers (about 30 needed)
2 tablespoons grapeseed oil or other high heat oil
about 1 cup water

Chop the bok choy and then steam it for several minutes. I put it in a glass or ceramic batter bowl, cover with a glass or ceramic plate and cook in microwave 3 minutes, no water necessary. Allow to cool a bit and then add the shrimp, green onions, ginger, sherry, soy sauce, sesame oil, whisked egg, hoisin sauce, sugar, cornstarch, salt and pepper.
Now place the potsticker wrappers in a kitchen towel to keep them from drying out as you work. Work with 6-8 wrappers at a time, placing them out flat on a cutting board or platter. Spread about 2 - 3 teaspoons of the filling into the center of wrapper. Using your fingers, or a small pastry brush, wet the edge of the wrapper with water. Fold into half moon shape, pleating as you seal, pinching it to stay. Press the bottom of the dumpling against the cutting board to flatten it slightly to create the classic potsticker shape. Repeat with remaining wrappers in bunches of 6-8 at a time until all are filled and shaped. Using a large frying or saute pan heat about 1 tablespoon of the grapeseed oil on high heat. Arrange 15 or so of the dumplings in the skillet with flat side down. Reduce heat to medium. Cook 3 minutes. The bottoms will be browning nicely. Carefully pour 1/2 cup of water into skillet, and cook over medium until all water has evaporated, about 4 minutes or so. Cover, reduce to low and cook until dumplings are golden brown on bottom and shiny and cooked on top, about 2 minutes. Repeat with remaining dumplings. They may stick to the bottom of the pan a bit, thus they are known as pot-stickers! Use a thin spatula to remove them gently. Serve warm with dipping sauces and soy sauce, etc.

Recipe created 2014-09-30.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.