Easy Shrimp Potstickers

Name: Easy Shrimp Potstickers
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 40
Cuisine: Chinese, Asian
Ingredients: 1 teaspoon chili sauce (recommended: Sriracha); 1 egg; 3 cloves garlic, roughly chopped; 1 teaspoons minced ginger; 3 Tbsps peanut oil; 79 milliliters ponzu; 1 scallion, minced; 3 scallions, chopped; 454 grams shrimp, peeled and deveined; 2 Tbsps soy sauce; 1 teaspoons sugar; 40 round wonton or gyoza wrappers

Easy Shrimp Potstickers might be just the Chinese recipe you are searching for. This recipe makes 40 servings with 46 calories, 3g of protein, and 1g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up chili sauce, ginger, scallion, and a few other things to make it today. Only a few people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Watch how to make this recipe.

Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky.

Ingredients you will need

Potstickers

Green Onions

Soy Sauce

Garlic

Shrimp

Egg

Equipment you will use

Food Processor

Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way.

Ingredients you will need

Potstickers

Dough

Water

Equipment you will use

Bowl

To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag.

Equipment you will use

Baking Sheet

Dipping sauce: Stir all the ingredients together in a small serving bowl.

Ingredients you will need

Dipping Sauce

Equipment you will use

Bowl

When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes.

Ingredients you will need

Potstickers

Ice Cubes

Cooking Oil

Equipment you will use

Frying Pan

Remove to a large platter and serve with dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment

Ingredients

Servings:

1teaspoon

chili sauce (recommended: Sriracha)1

egg 3cloves

garlic, roughly chopped 1teaspoons

minced ginger 3Tbsps

peanut oil 79milliliters

ponzu 1

scallion, minced 3

scallions, chopped 454grams

shrimp, peeled and deveined 2Tbsps

soy sauce 1teaspoons

sugar 40

round wonton or gyoza wrappers

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris with a 5 out of 5 star rating seems like a good match. It costs about 99 dollars per bottle.