Yea man, look at that picture of those delicious and succulent Shrimp Potstickers. Isn’t it pretty? I know it is. You don’t have to admit it. Lately, I have been in this Asian cuisine mood. It could be because I have been really craving sushi a lot lately and it has spiraled to me wanting all food with an Asian influence. Although there is much from that continent that I have not come close to trying , but that is because I believe that bugs, black frogs, and exotic mushrooms shouldn’t be consumed. Therefore, I will just stick to the basics. You know, sushi, egg and spring rolls, noodle dishes, and now potstickers.
Pot stickers is one of those dishes that I have considered from a distance but wasn’t propelled to try. I don’t know if its because the name doesn’t sound particularly appetizing or if I was thinking too much about how something that sticks to a pot can taste good. I think I just answered my question. They are wonderful, nevertheless. They are light, flavorful, and pretty simple to make. The only part to them is getting the edges to seal. However, after plenty of practice, they turned out pretty good. I added shrimp to mine but if you are a vegan or vegetarian, you can totally omit the shrimp and leave everything else the way it is and it will be just as good. I hope that you enjoy them!
Shrimp Potstickers
Ingredients
- 2 Tablespoons Canola Oil, Divided
- ½ cups Green Onion
- ¼ cups Cilantro, Chopped
- ½ cups Green Cabbage Shredded
- ½ cups Carrots, Shredded
- 6 ounces, weight Medium Shrimp, Chopped
- Dash Ginger
- ¼ teaspoons Sesame Oil
- 1 teaspoon Soy Sauce
- 12 whole Wonton Wrappers
- 1 whole Egg Beaten
Instructions
- In a medium saute pan over medium heat, heat 1 tablespoon canola oil. Add the onion, cilantro, cabbage, carrots, and diced shrimp and saute until the vegetables have cooked, about 5-7 minutes. Add the ginger, sesame oil and soy sauce. Cook for about 2-3 minutes and set aside to let cool.
- In a medium stockpot, bring about 2 quarts of water to a boil.
- Place 1 tablespoon of the filling in the middle of a wonton wrapper. Brush the edges of the wrapper with the egg, fold it in half to create a half moon shape, and pinch the edges along the side. Repeat for the remaining wrappers.
- Place the potstickers in the boil water for 1 minute and using a straining spoon, remove the potstickers and place on a cooling rack and allow to completely cool.
- In a medium saute pan, heat the remaining 1 tablespoon canola oil and place the potstickers in the pan. Do not remove until the wrapper turns brown. Serve with sweet chilli sauce or soy sauce.
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