Shrimp Potstickers Recipes

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SHRIMP POTSTICKERS



Shrimp Potstickers image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 26m

Yield 12 potstickers

Number Of Ingredients 19

2 egg whites
1 tablespoon cornstarch
1/2 pound rock shrimp, drained and chopped
2 cloves garlic, minced
1 shallot, minced
1 tablespoon cornstarch
2 tablespoons chopped parsley leaves
1/2 cup chopped napa cabbage
2 tablespoons mascarpone cheese
1 lemon, juiced
1 teaspoon ground black pepper
12 potsticker skins or won ton wrappers
2 tablespoons peanut oil
Ponzu Dipping Sauce
1/3 cup soy sauce
2 oranges, juiced (about 1/4 cup)
1 tablespoon rice wine vinegar
Pinch red pepper flakes
2 tablespoons sliced scallions

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



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

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 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 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 (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

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.

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.

SHRIMP SCAMPI POTSTICKERS



Shrimp Scampi Potstickers image

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

1/2 lb raw shrimp, peeled and deveined
1 tablespoon white wine
1 teaspoon lemon juice
2 tablespoons fresh parsley, finely chopped
1 teaspoon olive oil
1 1/2 teaspoons cornstarch
1 teaspoon garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons parmesan cheese, finely grated
25 -30 wonton wrappers (if using frozen, defrosted)
2 -3 tablespoons olive oil
3 tablespoons salted butter
2 -3 garlic cloves, minced
1 pinch ground black pepper

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

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CRISPY PAN-FRIED SHRIMP POTSTICKERS COMPOUND · I AM A ALIMENT BLOG
Shrimp Potsickers Recipe makes 16 potstickers prep time: 20 minutes cook time: 10 minutes total time: 30 minutes. 1/2 batter of shrimp, bald and deveined; 1 tablespoon beginning minced ginger; 2 cloves garlic; 1 teaspoon aloof oil; 1 teaspoon broiled sesame oil; 1/4 cup broken blooming onions; salt and afresh arena pepper to taste ; 16 potsticker wrappers; Roughly …
From amsatek.com
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SHRIMP POTSTICKERS RECIPES ALL YOU NEED IS FOOD
Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes. Transfer the potstickers to a serving platter, crispy …
From stevehacks.com
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SHRIMP POTSTICKERS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Shrimp Potstickers Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Recipes For Gastritis Healthy Breakfast Cookie Recipe Healthy And Easy Breakfast ...
From recipeshappy.com
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CRISPY PAN-FRIED SHRIMP POTSTICKERS RECIPE · I AM A FOOD BLOG
Shrimp Potsickers Recipe makes 16 potstickers prep time: 20 minutes cook time: 10 minutes total time: 30 minutes. 1/2 pound of shrimp, peeled and deveined; 1 tablespoon fresh minced ginger; 2 cloves garlic; 1 teaspoon neutral oil; 1 teaspoon toasted sesame oil; 1/4 cup sliced green onions; salt and freshly ground pepper to taste ; 16 potsticker wrappers; Roughly chop the …
From iamafoodblog.com
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CRISPY BOTTOM CHICKEN & SHRIMP POTSTICKERS - EL MUNDO EATS
2022-02-26 Recipe Highlights. Texture and flavour - Soft casings with crispy bottoms potstickers, filled with delicious juicy filling. Size - 32 potstickers. Level - Easy, no fancy devices needed. Occasion - Whenever you want to enjoy real and delicious potstickers. Making them yourself is another level of deliciousness as you know you're using better ...
From elmundoeats.com
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SHRIMP POTSTICKERS RECIPE (EASY, DELICIOUS, NATURALLY DAIRY-FREE)
2021-02-10 Remove the lid and cook until the water has evaporated. In a small bowl, whisk together the soy sauce, remaining 2 tablespoons rice vinegar, sesame oil, and honey (if using). Divide the mixture between small serving bowls, and sprinkle with toasted sesame seeds, if desired. Serve the potstickers with the sauce for dipping.
From godairyfree.org
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SHRIMP POTSTICKERS - DAVESSPICERACKS.COM
2018-07-15 3 tablespoons vegetable oil, divided; 3/4 cup diced shiitake mushrooms; 2 shallots, minced; 1 pound medium shrimp, peeled and deveined, diced; 1/4 …
From davesspiceracks.com
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POTSTICKER SHRIMP AND VEGETABLE STIR FRY | NORINE'S NEST
2018-09-26 Stir well. Cover and remove from heat. In a large 12 inch skillet with a lid, add 1 Tablespoon Vegetable Oil. Coat pan evenly. Place frozen potstickers in a single layer, flat-side down. Add 1 cup water. Bring to boil. Cover and simmer on …
From norinesnest.com
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SHRIMP AND MUSHROOM POTSTICKERS - THE LITTLE KITCHEN
2013-11-08 Add 1/2 Tablespoon oil to a non-stick skillet and turn heat to medium. 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).
From thelittlekitchen.net
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EASY SHRIMP POTSTICKERS FROM THE FOOD NETWORK REVIEWED
Basically, throw the shrimp, soy sauce, egg, scallions, and garlic into a blender. I know the recipe said to make it chunky, but somehow it turned out like mush. I think I know where I went wrong. I cut back on the amount of shrimp so I would make fewer potstickers, but didn't cut back on soy sauce or egg, so there was a lot of extra liquid.
From foodfornet.com
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SHRIMP POTSTICKERS | AMERICA'S TEST KITCHEN
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com
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SHRIMP AND PORK POTSTICKERS RECIPE - ANGEL WONG'S KITCHEN
make about 2 dozen (24 potstickers) Filling: 1/2 lb. ground pork; 6 medium shrimp; 1 cup of napa cabbage (white stems only) 1/2 tsp. salt; 1/2 tsp. rice wine (or dry sherry)
From angelwongskitchen.com
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EASY SHRIMP POTSTICKERS RECIPE WITH EGG | CULINARY BUTTERFLY
2018-03-22 Print RecipeShrimp and Egg Potstickers. In a small bowl, beat eggs and 1/8 teaspoon salt. In a medium-sized skillet, heat oil over medium-high heat. Pour in eggs and scramble lightly. Transfer eggs to a cutting board and chop into small pieces. Place eggs into medium bowl and set aside. In the same bowl, add chives, shrimp, remaining 1/2 ...
From culinarybutterfly.com
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PORK POTSTICKERS - DAMN DELICIOUS
2018-08-14 In a large bowl, combine ground pork, green onions, cilantro, garlic, ginger, soy sauce, rice wine vinegar, chili garlic sauce and sesame oil.*. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water.
From damndelicious.net
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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
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EASY SHRIMP POTSTICKERS | PUNCHFORK
Ingredients. Makes 40 potstickers. 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.
From punchfork.com
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SHRIMP AND CHIVE POTSTICKER DUMPLINGS - DAVID LEBOVITZ
2015-09-24 Dipping Sauce. To make the dumplings, peel and chop the shrimp, either with a chef’s knife or pulsing them in a food processor. In a medium-sized bowl, mix the chopped shrimp with the chives, ginger, egg, soy sauce, Shaoxing, sesame oil, pepper, and salt. Cover and chill the mixture for at least 30 minutes.
From davidlebovitz.com
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SHRIMP POTSTICKERS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
4. 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. 5. 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 ...
From tastykitchen.com
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SHRIMP POTSTICKERS - BROWN SUGAR FOOD BLOG
2012-08-28 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.
From bsugarmama.com
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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
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SHRIMP POTSTICKER SOUP | MCCALLUM'S SHAMROCK PATCH
2020-01-02 Place all the ingredients in a heavy 6-quart stockpot, add 2 quarts of water and bring the water to a full rolling boil over high heat. Skim the top to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 35 minutes, skimming the foam off occasionally.
From themccallumsshamrockpatch.com
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LEEK AND SHRIMP POTSTICKERS - TODAY'S PARENT
Heat 1½ tbsp of the canola oil in a large non-stick frying pan over medium. Add ⅓ of the potstickers, bottom-side down, and cook until browned, about 3 min. Add ⅔ cup water and increase heat to medium-high. Cover and cook until potstickers are cooked through, about 8 min. Uncover and cook, swirling the pan until water evaporates and ...
From todaysparent.com
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Top Asked Questions

How do you make potstickers with shrimp and mushrooms?
In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper.
How do you make potstickers with dipping sauce?
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.
How to cook potstickers in a pan?
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.
What are potstickers made of?
Potstickers or guotie (in Chinese) are pan-fried dumplings with crispy and golden brown bottom. Potstickers are wrapped with dumpling wrappers, filled with all kinds of protein, for example: shrimp, pork, turkey, beef, fish, seafood or vegetables. First, you pan-fry the dumplings, then you steam the dumplings so they are cooked through.

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