SHRIMP POTSTICKERS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 26m
Yield 12 potstickers
Number Of Ingredients 19
Steps:
- Whip the egg whites and cornstarch together in a small bowl.;
- In a large bowl, mix all filling ingredients together.
- Lay 12 wrappers on flat surface. Place approximately 1 tablespoon of filling in center of each. Wet edges with egg wash, bring all sides to the center and pinch together.
- Steam potstickers in a steaming pan for 6 to 8 minutes. Do not stack. Handle carefully when ready to remove from the pan.
- In a large skillet heat peanut oil and sear potstickers until golden and crisp.
- Mix all ingredients in a small bowl and serve with potstickers;
WHOLE SHRIMP POTSTICKERS
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
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
EASY SHRIMP POTSTICKERS
Provided by Sunny Anderson
Time 55m
Yield 40 potstickers
Number Of Ingredients 12
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 POT STICKERS WITH SRIRACHA-GINGER DIPPING SAUCE
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
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 POTSTICKERS
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
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 (DUMPLINGS)
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
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
SHRIMP AND PORK POT STICKERS
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
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.
SHRIMP POT STICKERS WITH GINGER-LEMON SAUCE
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
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.
SHRIMP SCAMPI POTSTICKERS
Make and share this Shrimp Scampi Potstickers recipe from Food.com.
Provided by Food.com
Categories Asian
Time 45m
Yield 25-30 dumplings
Number Of Ingredients 15
Steps:
- Dumplings:.
- Take the peeled, deveined shrimp and roughly chop half of them then add to a medium bowl. Finely chop the rest of the shrimp and add to the bowl too.
- Add the white wine, lemon juice, chopped parsley, olive oil, cornstarch, garlic, salt, pepper and parmesan to the bowl. Mix well to combine.
- Take one dumpling wrapper and hold it in the palm of one hand. Scoop a scant tablespoon of the shrimp mixture up, placing it in the centre of the wrapper.
- Using your free hand, dip your fingertip into a small bowl of cold water. Use the wet fingertip to wet the edge of the dumpling wrapper all the way around. Fold the wrapper in half and crimp the edge of one side while pinching both edges together to seal the dumpling shut (see video for the technique used).
- Repeat with all the filling to make your dumplings.
- Place a large, non-stick skillet over a medium heat. Pour in 1 tablespoon of olive oil and let that heat up. Once hot, turn the heat down to medium-low and arrange 10 to 15 dumplings in the skillet.
- Cook until the undersides are golden, about 4 to 5 minutes. Then pour in enough water to come 1/3 of the way up the dumplings. Cover with a lid, turn the heat down to low, and let steam for 5 to 6 minutes, until the water has been completely absorbed.
- Remove from the skillet and repeat with the rest of the dumplings to cook them all.
- For the sauce:.
- Melt the butter in a small skillet or pot over a medium-low heat. Once melted, stir in the garlic and let cook for 1 minute. Remove from the heat and season with the black pepper.
- Serve warm with the hot dumplings.
Nutrition Facts : Calories 56.6, Fat 3, SaturatedFat 1.1, Cholesterol 16.2, Sodium 127.5, Carbohydrate 5, Fiber 0.2, Protein 2.2
More about "shrimp potstickers recipes"
SHRIMP POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
5/5 (3)Category Asian InspiredServings 24Estimated Reading Time 2 mins
SHRIMP POTSTICKERS (BEST HOMEMADE RECIPE) - RASA …
From rasamalaysia.com
4.6/5 (10)Total Time 40 minsCategory Chinese RecipesCalories 347 per serving
- 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.
- Using a non-stick skillet (preferred) to pan-fry the shrimp potstickers. Add 1 tablespoon of oil on medium-low heat, then arrange half of the potstickers on the skillet. Pan fry the potstickers until the bottom turns golden brown and crispy. Add 1/2 cup of water and cover it with the lid. Steam the potstickers until the water completely evaporates.
- Cook the remaining half of the potstickers by repeating the steps above. Serve the potstickers warm with Chinese rice vinegar.
SHRIMP POTSTICKERS | COOK SMARTS
From mealplans.cooksmarts.com
SHRIMP, CABBAGE, AND CARROT POTSTICKERS RECIPE | MYRECIPES
From myrecipes.com
PAN FRIED PORK AND SHRIMP POTSTICKERS RECIPE
From steamykitchen.com
SHRIMP POT STICKERS (DUMPLINGS) RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP POTSTICKERS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THAI CURRY SHRIMP POTSTICKERS RECIPE | DELICIOUS RECIPES
From recipes-delicious.com
CHEF JOHN'S WHOLE SHRIMP POTSTICKERS ARE DELICIOUSLY DIFFERENT
From allrecipes.com
SHRIMP POTSTICKERS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
RECIPE FOR SHRIMP GYOZA (JAPANESE POTSTICKERS) - THE …
From thespruceeats.com
SHRIMP POTSTICKERS | COOK SMARTS
From mealplans.cooksmarts.com
SHRIMP POT STICKERS RECIPE - EL MUNDO EATS
From elmundoeats.com
HOW TO MAKE SHRIMP CURRY POTSTICKERS - BEST SHRIMP CURRY …
From goodhousekeeping.com
WHOLE SHRIMP POTSTICKER WITH FLUFFY EGG SKIRT (VIRAL!)
From tiffycooks.com
GINGER-SHRIMP POT STICKERS & SPICY PEANUT DIPPING SAUCE RECIPE
From myrecipes.com
CRISPY PAN-FRIED SHRIMP POTSTICKERS COMPOUND · I AM A ALIMENT BLOG
From amsatek.com
SHRIMP POTSTICKERS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP POTSTICKERS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRISPY PAN-FRIED SHRIMP POTSTICKERS RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
CRISPY BOTTOM CHICKEN & SHRIMP POTSTICKERS - EL MUNDO EATS
From elmundoeats.com
SHRIMP POTSTICKERS RECIPE (EASY, DELICIOUS, NATURALLY DAIRY-FREE)
From godairyfree.org
SHRIMP POTSTICKERS - DAVESSPICERACKS.COM
From davesspiceracks.com
POTSTICKER SHRIMP AND VEGETABLE STIR FRY | NORINE'S NEST
From norinesnest.com
SHRIMP AND MUSHROOM POTSTICKERS - THE LITTLE KITCHEN
From thelittlekitchen.net
EASY SHRIMP POTSTICKERS FROM THE FOOD NETWORK REVIEWED
From foodfornet.com
SHRIMP POTSTICKERS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
SHRIMP AND PORK POTSTICKERS RECIPE - ANGEL WONG'S KITCHEN
From angelwongskitchen.com
EASY SHRIMP POTSTICKERS RECIPE WITH EGG | CULINARY BUTTERFLY
From culinarybutterfly.com
PORK POTSTICKERS - DAMN DELICIOUS
From damndelicious.net
PORK AND SHRIMP POT STICKERS RECIPE - MING TSAI | FOOD & WINE
From foodandwine.com
EASY SHRIMP POTSTICKERS | PUNCHFORK
From punchfork.com
SHRIMP AND CHIVE POTSTICKER DUMPLINGS - DAVID LEBOVITZ
From davidlebovitz.com
SHRIMP POTSTICKERS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
SHRIMP POTSTICKERS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
SHRIMP POT STICKERS RECIPE - YOUTUBE
From youtube.com
SHRIMP POTSTICKER SOUP | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
LEEK AND SHRIMP POTSTICKERS - TODAY'S PARENT
From todaysparent.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love