- Prep Time 0:25
- Cook Time 0:15
- Estimated Cost $16.75
- 4 Comments
I had some shrimp left over from last night’s enchiladas, so I decided to make shrimp potstickers. The key with these is to use just a few simple, fresh ingredients so that the flavors really burst when you bite into them.They’re also fantastic for entertaining because people are always impressed by how elegant they look and how delicious they taste…I think people imagine potstickers to be some sort of mystical, magical, unattainable entity—the unicorn of Chinese cooking. If only they knew that little more is needed to make fresh potstickers than simple ingredients, a frying pan with a fitted lid, and minimal small-motor skills…
*Note: If you keep Kosher, use chicken instead of the shrimp. Veggie? Use crumbled tofu or extra vegetables.
- 1 12-oz. package of "potsticker wrappers" $2
- 1/4 lb medium-sized raw shrimp, shelled, deveined, and chopped $4
- 1 carrot, shredded $0.50
- 1/2 red bell pepper, finely chopped $1
- 3 cloves garlic, minced Pantry
- 1 small 2" piece of ginger, peeled and minced $1
- 1/3 cup frozen green peas $1.50
- 6 tbsp soy sauce, divided $1.50 for 12 oz.
- 2 scallions, sliced $0.75
- 2 tbsp rice vinegar $2.00 for 12 oz
- Asian chili sauce to taste $2.50 for 12 oz
- 2 tbsp vegetable oil Pantry
- Heat the oil over medium-high heat in a large frying pan (be sure it has a fitted lid). Add the garlic and ginger and cook, stirring frequently for about a minute. Add the shrimp, carrot, bell pepper, and green peas and cook for another 2-3 minutes or until the shrimp become firm. Half-way through cooking, pour 2 tbsp of the soy sauce over the shrimp-veggie mixture and stir well. When the shrimp have finished cooking, remove from heat and pour contents into a large bowl. Clean any leftover debris from pan and return to the stove for later use.
- To assemble the potstickers, lay one potsticker on a clean, flat surface and put about 1 1/2 tablespoons of the filling in the center. Dip a clean finger or pastry brush into a small bowl of water and gently wet the edges, as with "homemade ravioli." Gently pinch the corners together to form a point and seal the edges to seal in the filling. Set the assembled potstickers on a clean plate.
- To cook, heat the remaining oil in the previously used frying pan over medium-high heat. Place as many potstickers as will fit into the pan and cook for 2-3 minutes, allowing the potstickers to develop a crisp crust on the bottom. Once crust has formed, pour 3 tbsp water over the potstickers and immediately cover with the fitted lid. Allow to steam, covered for 2 minutes.
- Carefully remove the lid and allow any excess water to cook away.
- To make the sauce, combine the remaining soy sauce, the rice vinegar, chili sauce to taste, and scallions and pour into little dipping bowls.
- To serve, arrange on a plate with a little dipping bowl of the sauce. Chopsticks optional.