Tuesday, October 19, 2010

Shrimp Potstickers

Serves: 30 potstickers

Prep Time: 30 minutes

Cook Time: 10 minutes/batch

These were amazing and SO easy. The hardest part is having the patients to fill and fold them. Worth EVERY minute. If you don't use them all, you can freeze them to have for later! I'll tell you how at the end.

What it takes:

1 c peeled and deveined, precooked shrimp, chopped
1 c carrot, shredded (I used my box/cheese grater)
1 c cabbage, shredded
2 cloves garlic, minced
2 green onions, divided (some of the green part will be used as garnish but also in the dipping sauce)
2 teaspoons ginger, grated and divided
2 dashes hot chili sesame oil (you don't have to use it if you don't have it on hand)
1 package won ton wrappers
1/4 teaspoon pepper
1 teaspoon vegetable oil
1/2 c soy sauce
1 teaspoon sriracha sauce (red stuff with the rooster on the bottle in Asian food isle)

Heat oil in a medium skillet over medium-high heat. Add the garlic, carrots and cabbage. Season vegetables with pepper and sesame oil. Cook until soft. When soft, add the green onion whites and some of the greens, shrimp and ginger and heat through.

When mixture is done being heated, place in a fine sieve (over a bowl) and push the excess liquid out. When drained, take a teaspoon full of mixture and place it in the middle of the wrapper. Dip your finger in a bowl of water to wet the edges. Fold into a triangle and press edges to seal. Do that until all of your filling is gone.

Two cooking options:
1) place a 2 teaspoons of vegetable oil in a skillet, that has a lid, over medium-high heat. Place potstickers in skillet and brown for 2-3 minutes. Add 1/3 cup water and cover with lid. Let them steam for 3-4 minutes.
2) boil water in a double boiler. Spray the steaming basket with cooking spray and line with a thing layer of cabbage. Place a single layer of potstickers over the cabbage (I could only cook 5 at a time) and steam for 10 minutes.

While the cooking is going on, make the dipping sauce. Place the soy sauce, sriracha sauce, ginger and green onions in a bowl. Stir to combine.


For any potstickers that do not get cooked, place them on a baking sheet lined with wax paper and sprayed with cooking spray. Place in the freezer for 1-2 hours. Then place the potstickers in a plastic bag for later use. When ready to use, let them defrost a little and them cook them with whatever cooking method you prefer.