Shrimp Pot Stickers Dumplings Recipes

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WHOLE SHRIMP POTSTICKERS



Whole Shrimp Potstickers image

There's nothing wrong with the traditional method of making potsticker filling with ground or finely chopped meat, but something wonderful happened when I experimented with whole shrimp. A minimal approach to seasoning the filling enhances the flavor, while allowing the shrimp to be the stars of the show. And my favorite thing about potstickers is the contrast between one browned, crispy side and one softer, chewier, steamed side, which is how I cooked these, although you can crisp both sides if preferred. I just recommend you pick these up and eat them with your hands so you can enjoy every bit of the juicy, delicious filling.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     Food Wishes®

Yield 2

Number Of Ingredients 15

2 ½ cups all-purpose flour, or more as needed
¾ teaspoon kosher salt
1 cup hot water
12 each large shrimp, peeled and deveined
3 tablespoons finely sliced green onions
2 cloves minced garlic
2 teaspoons soy sauce
½ teaspoon sesame oil
½ teaspoon Sriracha sauce
½ cup seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons sambal chile sauce
2 tablespoons finely sliced green onions
4 teaspoons vegetable oil, divided
4 teaspoons unsalted butter, divided

Steps:

  • Place 2 1/2 cups flour for dough in a bowl. Add salt and hot water and stir with a wooden spoon until it all comes together into a shaggy dough. Transfer to a work surface and knead until dough is very soft but not super sticky. Knead, roll, and stretch dough until smooth and fairly elastic, about 3 more minutes. Wrap dough with plastic wrap and let rest at room temperature for about 1 hour.
  • Meanwhile, combine shrimp, green onions, garlic, soy sauce, sesame oil, and Sriracha in a non-reactive bowl; toss until shrimp are thoroughly and evenly covered. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
  • Combine rice vinegar, soy sauce, chile sauce, and green onions for dipping sauce in a bowl. Stir and set aside until needed.
  • Unwrap dough and cut off a small piece. Roll it into a ball and then press it into a flat disc on a floured surface. Use a rolling pin to roll it into a 3 1/2-inch circle, about 1/8 inch thick. Dip your finger into some cold, fresh water and moisten the edge of the circle. Spoon 1 shrimp into the center, along with a little bit of green onion and marinade. Fold dough around the shrimp and press edges together until perfectly sealed. Trim any excess dough from the ends and either discard or reuse. Crimp the edges a bit with your fingers, if desired. Transfer to a flour-dusted plate and refrigerate while you assemble the remaining potstickers.
  • Brush a 10-inch nonstick pan with 2 teaspoons oil and place over medium-high heat. Once hot, place 6 potstickers in the pan with the flat sides down. Cook for 1 minute, then add 2 teaspoons butter to the pan. Tilt the pan as the butter melts to distribute it evenly and cook until the bottoms of the potstickers are golden brown, about 30 seconds. Add 2 to 3 tablespoons water and quickly cover with the lid. Steam dumplings until cooked through and most of the water has evaporated, 2 to 3 minutes. Remove from the heat and repeat to cook the remaining 6 potstickers with remaining oil and butter.
  • Serve immediately with dipping sauce on the side.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 124.1 g, Cholesterol 211.3 mg, Fat 20.5 g, Fiber 4.7 g, Protein 37.7 g, SaturatedFat 7 g, Sodium 1647.2 mg, Sugar 2 g

SHRIMP POT STICKERS (DUMPLINGS)



Shrimp Pot Stickers (Dumplings) image

I found this recipe to be comparable to PF CHANG's!!!! I make these steamed shrimp wonton wraps as appetizers, served with a soy sauce and they disappear fast. Really easy to make, throw everyting in a food processer makes them come together in no time. You'll want to double this recipe, your guest will want more than one ;)

Provided by Vseward Chef-V

Categories     Sauces

Time 25m

Yield 2 dumplings, 5 serving(s)

Number Of Ingredients 15

1/2 lb raw shrimp, peeled and deveined
1 tablespoon finely minced carrot
1 tablespoon finely minced green onion
1/2 teaspoon finely minced garlic
1/2 teaspoon fresh ginger, grated
1/4 teaspoon salt
1/4 teaspoon sugar
10 wonton wrappers
1 egg, beaten
1/2 cup water
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon rice vinegar
1 tablespoon green onion, chopped (green part only)
1/2 teaspoon chili oil (or mix olive and hot sauce)

Steps:

  • Filling Prep:.
  • Puree raw shrimp in food processor until a smooth paste forms.
  • Add carrot, green onion, ginger, garlic, salt, sugar and pulse a couple of times.
  • Measure a heaping Tbls of filling into the center of wonton wrapper, brush beaten egg on top of the four edges and bring corners together and press to seal. Let sit in refrigerator for 10 min so that the egg glue sets.
  • Prepare a steamer with hot water. Once steaming drop a couple dumplings in and steam for 15 minutes -- remove.
  • Serve with Sauce:.
  • Make sauce by simmering ingredients over medium heat for 1-2 minutes, remove from heat and set aside.
  • Delicious served hot or cold.

Nutrition Facts : Calories 140.4, Fat 2, SaturatedFat 0.5, Cholesterol 112.9, Sodium 1095.5, Carbohydrate 16.3, Fiber 0.5, Sugar 5.7, Protein 13.7

EASY SHRIMP POTSTICKERS



Easy Shrimp Potstickers image

Provided by Sunny Anderson

Time 55m

Yield 40 potstickers

Number Of Ingredients 12

1 pound large shrimp, peeled and deveined
3 cloves garlic, roughly chopped
3 scallions, chopped
2 tablespoons soy sauce
1 egg
40 round wonton or gyoza wrappers
3 tablespoons peanut oil
1/3 cup ponzu
1 scallion, minced
1 teaspoon chili sauce (recommended: Sriracha)
1/2 teaspoon minced ginger
1/2 teaspoon sugar

Steps:

  • Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. 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.
  • 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.
  • Dipping sauce: Stir all the ingredients together in a small serving 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. Remove to a large platter and serve with dipping sauce.

SHRIMP SHUMAI AND PORK POT STICKERS WITH DIPPING SAUCE



Shrimp Shumai and Pork Pot Stickers with Dipping Sauce image

Provided by Anne Burrell

Time 45m

Yield 6 servings

Number Of Ingredients 28

2 large egg whites
1 tablespoon cornstarch
2 pounds large shrimp, peeled, deveined and coarsely chopped
2 large cloves garlic, smashed and finely chopped
2 scallions, chopped
1 lemon, zested and juiced
1 1/2 tablespoons peeled and grated fresh ginger
1 tablespoon soy sauce, plus more if needed
1 teaspoon toasted sesame oil
1 tablespoon canola oil
1 pound ground pork
3 tablespoons soy sauce, plus more if needed
1 1/2 tablespoons peeled and grated fresh ginger
1 teaspoon sambal oelek
4 cloves garlic, smashed and finely chopped
4 scallions, chopped
2 large egg whites
One 4-ounce can water chestnuts, drained and minced
1/2 orange bell pepper, finely diced
1/2 bunch fresh cilantro, chopped
1 tablespoon canola oil
1/2 cup rice wine vinegar
1/4 cup fish sauce
1 tablespoon sugar
1 teaspoon sambal oelek
One 10-ounce package round wonton wrappers
4 large napa cabbage leaves, optional
2 tablespoons canola oil, or more as needed

Steps:

  • For the shrimp shumai filling: Whisk to combine the egg whites and cornstarch in a medium bowl and set aside.
  • Add the shrimp to a food processor and pulse into a chunky paste. Transfer the shrimp to a medium bowl and stir in the cornstarch and egg white mixture.
  • Stir in the garlic, scallions, lemon zest, lemon juice, ginger, soy sauce and toasted sesame oil.
  • To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
  • For the pork pot sticker filling: Mix to combine the pork, soy sauce, ginger, sambal, garlic, scallions, egg whites, water chestnuts, bell pepper and cilantro in a large bowl.
  • To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
  • To make the dipping sauce: Combine the rice wine vinegar, fish sauce, sugar and sambal in a container, then cover and shake to combine. Set the dipping sauce aside while you assemble the dumplings.
  • To cook: Place half of the wonton wrappers on a clean surface and add about 2 teaspoons of the shrimp filling to the center of each wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shumai on your work surface, flattening the bottom and allowing it to stand upright, and form into a basket shape.
  • Place the remaining half of the wonton wrappers on a clean work surface and add about 2 teaspoons of the pork filling to the center of each wrapper. Working one at a time, brush the edges of the wrapper with water and fold over to make a half-moon. Pinch the edges to pleat and close the filling into the center.
  • Line each tray of a bamboo steamer with a round of perforated steamer parchment paper or the cabbage leaves, if using, and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
  • Working in batches, place the shrimp shumai in the steamer and cover with the lid. Steam the shumai until cooked through, 6 to 7 minutes.
  • Heat the canola oil in a large nonstick skillet over medium-high heat. Working in batches, add the pork pot stickers and pour in 1/4 cup water. Cover the skillet and cook for about 5 minutes, then remove the cover and cook until the remaining water has evaporated and the bottom of the pot stickers are golden and crisp.
  • Serve the shrimp shumai and the pork pot stickers with the dipping sauce.

SHRIMP POT STICKERS WITH GINGER-LEMON SAUCE



Shrimp Pot Stickers with Ginger-Lemon Sauce image

Making homemade pot stickers is much easier than it sounds, and the little extra effort is well worth it. These pot stickers can be refrigerated or frozen until you are ready to use them. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield serves 6 to 8.

Number Of Ingredients 14

1/2 pound shrimp, peeled and deveined
1/4 cup thinly sliced scallions
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
24 to 30 round wonton (or gyoza) wrappers
4 tablespoons canola oil
DIPPING SAUCE:
3 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
1 tablespoon barbecue sauce
1 teaspoon fresh grated ginger
1 teaspoon toasted sesame oil
1 scallion, thinly sliced

Steps:

  • In a food processor, pulse shrimp until ground. Transfer to a mixing, bowl. Add scallions, egg, salt and pepper., Place 1 level teaspoon shrimp mixture onto each wonton wrapper. Brush edge with water and fold into a half moon to seal., In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings seam side up and cook 2 minutes. Add 1/4 cup water, cover and let steam 3 to 4 minutes. Cook the dumplings a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of the dumplings., For dipping sauce: Whisk lemon juice, soy sauce, barbecue sauce, ginger and sesame oil. Stir in scallion.

Nutrition Facts : Calories 177 calories, Fat 9g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 546mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

PORK AND SHRIMP POT STICKERS



Pork and Shrimp Pot Stickers image

Pot stickersare pan-fried dumplings often served with a savory sauce. Our version is crisped on two sides, making them irresistible.

Provided by Timothy H.

Categories     Pork

Time 1h5m

Yield 10-15 serving(s)

Number Of Ingredients 18

1/4 cup soy sauce
3 tablespoons unseasoned rice vinegar
1 scallion, thinly sliced (white and light green parts only)
1 teaspoon chili-garlic sauce
1 teaspoon freshly grated ginger
1/2 teaspoon toasted sesame oil
1/2 lb napa cabbage, washed, tough stems removed, and finely chopped
1 teaspoon kosher salt
1/2 lb ground pork
1/2 lb shrimp, peeled, deveined, and finely chopped
2 medium scallions, finely chopped (white and light green parts only)
2 tablespoons soy sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
1 teaspoon freshly grated ginger
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper
1 large egg

Steps:

  • For the dipping sauce:.
  • Place all ingredients in a small nonreactive bowl and stir to combine; set aside.For the filling:.
  • Place cabbage and salt in a fine mesh strainer and toss with your hands to coat cabbage with salt. Place strainer over a large bowl and let sit for 10 minutes.
  • After 10 minutes, squeeze any liquid from the cabbage with your hands, discard liquid, and place cabbage in the bowl used for straining.
  • Add remaining ingredients and, using hands, mix thoroughly, pressing mixture against the side of the bowl until it forms a sticky mass.
  • To form and cook:.
  • Fill a small bowl with room-temperature water; set aside. Lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. Dip your finger in the water and trace around the edge of the wrapper to moisten. Fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. To the right of the midpoint, and only on the top side of the wrapper, fold three pleats angling back toward the midpoint. Pinch each pleat to seal.
  • Repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed. Lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you. Gently push down to form a flat bottom.
  • Place on a baking sheet and cover with plastic wrap. Repeat with remaining filling and wrappers. At this point, the pot stickers can be frozen and cooked later.
  • In a large nonstick pan with a tightfitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
  • Reduce heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter).
  • Cover and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. Serve with dipping sauce.

Nutrition Facts : Calories 110.1, Fat 6.3, SaturatedFat 2.1, Cholesterol 81.7, Sodium 851, Carbohydrate 2.4, Fiber 0.5, Sugar 1.1, Protein 10.7

SHRIMP POTSTICKERS



Shrimp Potstickers image

The first potsticker was created accidentally when the water boiled away from a pot of dumplings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes about 30

Number Of Ingredients 19

2 tablespoons cilantro leaves
1/2 pound large shrimp, shelled and deveined
1 large egg white
1 1/2 teaspoons chile oil, or 1 1/2 teaspoons olive oil mixed with a pinch of cayenne
1 1/2 teaspoons sesame oil
2 teaspoons low-sodium soy sauce
1 medium carrot, grated
3/4 cup finely chopped (about 2 ounces) Napa cabbage
1/2 teaspoon freshly grated ginger
2 small scallions, finely chopped
1 tablespoon minced (about 1 small) shallot
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 package 3-inch round Chinese dumpling wrappers, available at large supermarkets
3 tablespoons vegetable oil
1/4 cup low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice-wine vinegar
1 scallion, sliced

Steps:

  • Finely chop 1 tablespoon cilantro leaves. Set aside. Coarsely chop half of the shrimp by hand, and set aside.
  • In the bowl of a food processor, combine remaining shrimp, egg white, chile oil, sesame oil, and soy sauce. Puree into a smooth paste. Transfer to a medium bowl, add chopped cilantro, reserved chopped shrimp, carrot, cabbage, ginger, scallions, shallots, salt, and pepper, and mix well.
  • Place 1 teaspoon of filling toward the front of a dumpling wrapper. There are two methods of sealing dumplings. Pleating one edge of the wrapper gives the dumpling its distinctive curved shape and allows it to stand upright in the pan. Do this by moistening edges with water using your finger. Bring the edges together, forming a taco shape, and pinch them together only in the top center to seal. Pinch 6 small pleats (3 on either side of the sealed center point) along one thickness only of the wrapper. Seal dumpling by pressing pleated and unpleated edges tightly together, enclosing filling. Alternatively, moisten wrapper edges with water, fold in half into a crescent shape around the filling, and pinch edges tightly closed. While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.
  • In a small serving bowl, whisk together ingredients for dipping sauce.
  • Heat 1 1/2 tablespoons oil in a well-seasoned 11-inch cast-iron skillet over medium-high heat for 1 to 2 minutes. Arrange half of the dumplings tightly together in heated skillet, and cook until deep golden brown, shaking the pan one or two times, about 1 to 2 minutes. Add 1 cup hot water, partially cover, and cook for 4 to 5 minutes. Reduce heat to medium, and cook until the bottoms of the dumplings are very crisp and all the water has evaporated, about 4 to 5 more minutes. Slide a spatula under dumplings to loosen them from the pan. Serve this batch of dumplings immediately or place them on a baking sheet, cover loosely with aluminum foil, and keep warm in a low oven. Wash skillet, and repeat process with remaining dumplings. Transfer to a plate, garnish with remaining cilantro leaves, and serve with dipping sauce.

SHRIMP POT STICKERS WITH SRIRACHA-GINGER DIPPING SAUCE



Shrimp Pot Stickers with Sriracha-Ginger Dipping Sauce image

These addictive shrimp pot stickers are the perfect party appetizer. Feel free to double the dipping sauce recipe and use it later as a tangy stir-fry sauce or as a marinade for chicken, pork, or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 13

1/2 cup soy sauce
5 tablespoons white vinegar
4 teaspoons Sriracha sauce
2 tablespoons sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon toasted sesame oil
Scallion greens (optional), for garnish
2 scallions, cut into 1-inch pieces
1 medium carrot, diced medium
1 large egg white
1 pound large shrimp, peeled and deveined
36 wonton wrappers
Nonstick cooking spray

Steps:

  • In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil; set dipping sauce aside.
  • Make pot stickers: In a food processor, process scallions, carrot, egg white, and half the shrimp until a paste forms. Transfer to a medium bowl. Roughly chop remaining shrimp and add to bowl. Stir in 3 tablespoons dipping sauce.
  • Working with one wonton wrapper at a time, place 1 scant tablespoon shrimp mixture in center. With a wet finger, moisten edge of wrapper, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while you work.
  • Lightly coat a large nonstick skillet with cooking spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1 to 2 minutes per side. Carefully add 1/2 cup water to skillet, cover, and cook until water has almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until remaining water evaporates (reduce heat to medium if dumplings are overbrowning). Transfer pot stickers to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce if desired and serve alongside pot stickers.

Nutrition Facts : Calories 198 g, Fat 4 g, Fiber 2 g, Protein 17 g

SHRIMP AND PORK POT STICKERS



Shrimp and Pork Pot Stickers image

Crispy, golden, juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious - they're also a symbol of prosperity for the coming year.

Categories     Pasta     Pork     Shellfish     Appetizer     Fry     Super Bowl     Quick & Easy     Lunar New Year     Vinegar     Shrimp     Poker/Game Night     Chestnut     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     No Sugar Added

Yield Makes 24 dumplings

Number Of Ingredients 18

For dumplings
1 1/2 to 1 3/4 cups all-purpose flour plus additional for dusting
1/2 cup lukewarm water
3 fresh or 4 rinsed canned water chestnuts (3 ounce)
1/2 lb shrimp in shell, peeled, deveined, and coarsely chopped (1 cup)
1/4 lb ground fatty pork (from shoulder)
3/4 cup chopped scallions (from 1 bunch)
1 1/2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon Asian sesame oil
1 tablespoon peanut or vegetable oil
For sauce
1/3 cup soy sauce
2 tablespoons Chinese black vinegar (preferably Chinkiang)
2 tablespoons water
1 teaspoon Asian chile oil, or to taste
Special Equipment
a 3 1/2-inch round biscuit or cookie cutter

Steps:

  • Make dumplings:
  • Stir together 1 1/2 cups flour and lukewarm water (1/2 cup) in a bowl until a shaggy dough forms. Knead on a lightly floured surface, adding more flour as needed if dough is sticky, until smooth, about 1 to 2 minutes. Dust dough lightly with flour and cover with an inverted bowl, then let stand at room temperature at least 10 minutes and up to 1 hour (to let gluten relax).
  • If using fresh water chestnuts, scrub very well, then peel with a sharp paring knife and rinse. Cover fresh water chestnuts with 1 1/2 cups water in a 1-quart saucepan and bring to a boil, then boil until chestnuts are crisp-tender and slightly translucent, about 5 minutes. Drain in a colander and rinse under cold water to cool.
  • Cut fresh or canned water chestnuts into 1/4-inch dice and put in a medium bowl along with shrimp, pork, scallions, soy sauce, ginger, and sesame oil. Knead mixture with your hands until just combined, then chill, covered, 10 minutes.
  • While shrimp mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust work surface with flour. Halve dough and cover 1 half with inverted bowl. Pat remaining half into a flat square, then roll out into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed. Cut out 12 rounds, very close together, using cutter. (If dough sticks to cutter, lightly dip cutter in flour and shake off excess). Reroll scraps if necessary.
  • Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to top layer of paper towels.
  • Line another large baking sheet with paper towels and dust lightly with flour. With your hand palm-up, put 1 dough round on fingers near palm, then put 1 tablespoon pork mixture in center of round and fold it over filling to form an open half-moon shape. With a wet finger, moisten border along lower inner edge of round. Using thumb and forefinger of one hand, form 10 to 12 tiny pleats along unmoistened edge of dumpling skin, pressing pleats against moistened border to enclose filling. The moistened border will stay smooth and will automatically curve in a semicircle. Stand dumpling on a baking sheet and form 23 more dumplings in same manner (you may have some filling left over), arranging them in 1 layer, about 1/2 inch apart. Cover loosely with paper towels.
  • Make sauce:
  • Stir together soy sauce, vinegar, water, and chile oil in a small bowl. Restir just before serving.
  • Cook dumplings:
  • Heat vegetable oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then arrange 7 dumplings, seam sides up, in a tight spiral pattern in center of skillet. Arrange remaining 17 dumplings along outer edge (they should touch one another). Fry dumplings until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with a lid and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Using pot holders and holding plate and skillet tightly together, invert dumplings onto plate. Serve dumplings immediately, with dipping sauce.

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  • Cut the shrimp into small pieces. Combine the shrimp, scallion, salt, rice wine, sesame oil, corn starch, ground white pepper in a bowl, stir and mix well to form a sticky filling.
  • Place a piece of wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the wrapper. Fold the potsticker over to form a half moon shape and pleat and pinch the folds, as pictured below. Finish by pressing the edges with your thumb and index finger to ensure that the potsticker is sealed tightly and there is no leakage. Place the potsticker on a floured surface or baking sheet. This will avoid the potstickers from sticking to the surface.
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SHRIMP AND MUSHROOM POTSTICKERS - THE LITTLE KITCHEN
2013-11-08 Add dumplings to the skillet and cover. Cook for about 2 to 3 minutes. If frozen, add an extra minute. Uncover and add 1/4 cup of water (1/3 cup if frozen) and recover and allow potstickers to steam for about 3 to 4 minutes (4 to 6 minutes if frozen). Serve with soy sauce.
From thelittlekitchen.net


SHRIMP POT STICKERS (DUMPLINGS) RECIPE - FOOD NEWS
In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water.
From foodnewsnews.com


VIETNAMESE PORK & SHRIMP DUMPLINGS (POT STICKERS) — VICKY PHAM
2015-02-16 Continue to pan-fry just long enough for the residual oil to crisp back up the pot stickers (about 1-2 minutes). Combine all the dipping sauce ingredients in a bowl and serve alongside pot stickers. Add 2 teaspoons of filling to each wrapper. Pinch the top. Pinch the outside corners. Then pinch up to the top.
From vickypham.com


CHINESE CHIVES, PORK, AND SHRIMP DUMPLINGS AND POT STICKERS ...
2020-12-26 Cut the green onions into thin slices. Chop the de-veined shrimp into relatively large pieces (about the size of a finger nail) and put them in a bowl. Add 1 teaspoon of kosher salt or 1/2 of teaspoon table salt and mix well. Add the ground pork to the large mixing bowl with the Chinese chives.
From asiancookingmom.com


INDO-CHINESE SHRIMP POT-STICKERS AND DUMPLINGS
2018-10-02 In a food processor combine your shrimp, carrots, chilies, bell pepper, green onion. Set aside. Finely chop your tindora vegetable. In a small pot/pan, add in some oil on medium-high heat. Cook down your tindora. Once softened, add in your ginger-garlic paste, achaar, and turmeric. Allow it to cool. Once cooled, in a medium-sized bowl - combine ...
From fatimasfabulouskitchen.com


CHINESE PRAWN POTSTICKER DUMPLING RECIPE | TILDA
2 tsp chili oil. For the dough, place the flour into a large bowl and stir in the hot water gradually, mixing all the time, until the water is incorporated. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until smooth—this should take about ...
From tilda.com


CHEF JOHN'S WHOLE SHRIMP POTSTICKERS ARE DELICIOUSLY …
2021-02-26 Normal. 1.25. 1.5. 2. Whole Shrimp Potstickers. . Playing on Chromecast. I love potstickers, both the recipe and the technique. And while I love the traditional pork filling that we featured in our Perfect Pot Stickers video, sometimes you're just in the mood for something different, so I decided to go with a shrimp filling instead.
From allrecipes.com


OVEN BAKED SHRIMP AND CHEESE DUMPLINGS | PICKLED PLUM
2022-03-18 Add a little cheese in the center of each wrapper and top with a shrimp, leaving the tail sticking out. Dip your index finger in water and run it along the edge of a wrapper. Fold in half and gently press until the edges are properly sealed. Baked in the oven for 10 minutes and flip the dumplings over. Bake for an additional 5 to 7 minutes, or ...
From pickledplum.com


PAN FRIED PORK AND SHRIMP POTSTICKERS RECIPE
2008-07-27 In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well. Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry ...
From steamykitchen.com


THE VERY BEST CHINESE POTSTICKER DUMPLINGS RECIPE
PREPARE THE FILLING. In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe. In a separate bowl, mix the ground pork with soy sauce, ground pepper, cornstarch, rice wine (if using) and sesame oil.
From steamykitchen.com


POT STICKERS (CHINESE DUMPLINGS) - YUM TASTE
2015-02-16 An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyozu wrappers and have filling left over for next time around. Original recipe makes 50 pot stickers. Ingredients. 1 pound raw shrimp, peeled and deveined 4 pounds ground beef 1 tablespoon minced fresh ginger root
From yumtaste.com


SHRIMP POT STICKERS (DUMPLINGS) RECIPE - CHINESE.FOOD.COM
Nov 2, 2014 - I found this recipe to be comparable to PF CHANGs!!!! I make these steamed shrimp wonton wraps as appetizers, served with a soy sauce and they disappear fast. Really easy to make, throw everyting in a food processer makes them come together in no time. Youll want to double this recipe, your guest will want more than on…
From pinterest.ca


SHRIMP AND WATER CHESTNUT POT-STICKER DUMPLINGS
Mix the shrimp paste with the remaining chopped shrimp, diced water chestnuts, chopped scallions and sesame oil. Place some filling into the middle of a wrapper, fold the wrapper over the filling and crimp the edges closed to make crescent/half-moon shaped dumplings.
From dumplinghunter.net


SHRIMP AND WATER CHESTNUT POT-STICKER DUMPLINGS RECIPE
2013-05-22 This is a recipe I have worked on and tweaked for a couple of years. The diced water chestnuts give the dumplings a nice crunch texture and mouth feel. I use some of the shrimp and water chestnut to make a shrimp/water chestnut paste so the mixed ingredients stick together and are easier to handle…
From dumplinghunter.net


GINGER-SHRIMP POT STICKERS & SPICY PEANUT DIPPING SAUCE RECIPE
Instructions Checklist. Step 1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper.
From myrecipes.com


SHRIMP POT STICKERS RECIPE - YOUTUBE
These shrimp pot stickers are definitely better than store bought ones. Crunchy bottom and juicy filling. They're easy to make with only a few basic ingredie...
From youtube.com


DAMN DELICIOUS POT STICKERS - THERESCIPES.INFO
Pork Potstickers - Damn Delicious trend damndelicious.net. https://damndelicious.net › 2018 › 08 › 14 › pork-potstickers
From therecipes.info


WHOLE SHRIMP POTSTICKER WITH FLUFFY EGG SKIRT (VIRAL!)
2021-07-21 Add a piece of a peeled prawn in the middle of the wrapper and add water around the edges. In a pan, add in oil, and turn the heat to medium. Add in the potstickers, and let it pan fry for 1-2 minutes. Add in enough water so ¼ of the potsticker is covered, and put the lid on to cook for 3-4 minutes.
From tiffycooks.com


SHRIMP POT STICKERS RECIPE - EL MUNDO EATS
2019-05-23 Once hot, place the raw pot stickers in. Continue cooking for a few minutes until the bottom of pot stickers start to turn golden brown. Add the hot water and immediately cover the pan with a lid. Leave to cook until the water evaporates and …
From elmundoeats.com


RECIPE FOR SHRIMP GYOZA (JAPANESE POTSTICKERS) - THE …
2021-07-23 Cook the Gyoza. In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons. Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed.
From thespruceeats.com


DUMPLINGS & POT STICKERS - PINTEREST.CA
Jun 24, 2020 - Explore Marjorie Mccormack's board "dumplings & pot stickers", followed by 763 people on Pinterest. See more ideas about cooking, asian recipes, food. See more ideas about cooking, asian recipes, food.
From pinterest.ca


POTSTICKERS (CHINESE PAN FRIED DUMPLINGS!) | RECIPETIN EATS
2018-03-23 Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
From recipetineats.com


SHRIMP DUMPLINGS - DAMN DELICIOUS
2013-02-20 In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water.
From damndelicious.net


DELICIOUS DUMPLINGS! SHRIMP, CABBAGE & CARROT POTSTICKERS
2016-10-07 Shrimp, Cabbage & Carrot Potstickers (adapted from cookinglight.com) Time required: 1 hour 10 minutes, Makes about 60 potstickers. Ingredients: 2 tablespoons sesame oil; 1 tablespoon minced or crushed garlic; 1/2 cup finely grated carrot; 2 cups thinly sliced napa cabbage; 4 teaspoons chili garlic sauce, divided; 5 tablespoons soy sauce, divided
From whygoouttoeat.com


PORK AND SHRIMP POT STICKERS RECIPE - MING TSAI | FOOD & WINE
Instructions Checklist. Step 1. In a large bowl set in a larger bowl of ice, combine the pork, shrimp, scallions, ginger, soy sauce and sesame oil. …
From foodandwine.com


SHRIMP POTSTICKERS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


POT STICKERS (CHINESE DUMPLINGS) - CHINESE RECIPES
Pot Stickers (Chinese Dumplings) requires around 1 hour and 2 minutes from start to finish. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 240 calories, 9g of protein, and 22g of fat. This recipe serves 50. If you have salt and pepper, soy sauce, ground beef, and a few other ingredients on hand ...
From fooddiez.com


SHRIMP POT STICKERS (DUMPLINGS) RECIPE - CHINESE.FOOD.COM
Pak Choi. These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds. taz1958.
From pinterest.com


ASIAN POT STICKERS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


POTSTICKERS / DUMPLINGS RECIPE - FOOD NEWS
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil.
From foodnewsnews.com


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