I love these garlicky shrimp potstickers and they are totally worth the effort it takes to assemble them, which really isn’t that much. These little “purses” are packed with tons of flavor and pair wonderfully with a spicy peanut dipping sauce (recipe near the bottom of this post), which is a treat on its own.
These are best when served immediately, so if you can’t use all of them at once, freeze what you want for later, right after you assemble them. Simply place them in a single layer on a baking sheet, freeze and store in freezer bags. Cook as directed below when ready.
Ingredients for Potstickers (makes 20-24)
- ¼ cup plus 1 tablespoon vegetable oil
- 1 cup shiitake mushrooms, diced small
- ½ pound raw medium shrimp, peeled and deveined, diced small
- 1 cup Napa cabbage, shredded
- 1/3 cup green onions, cut small (both green and white parts)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1½ tablespoon cornstarch (not pictured)
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons hot sesame oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 24 (4½ inch) round dumpling skins
- 2/3 cup chicken broth, divided
In a medium skillet, heat to medium high one tablespoon of oil, add mushrooms and stir frequently until they are tender, around 5 minutes. Let cool to room temperature.
In a large bowl, mix together the cooled mushrooms, shrimp, cabbage, onions, garlic, ginger, cornstarch, soy sauce, vinegar, sesame oil, salt and pepper.
Spoon 1 tablespoon of the shrimp filling into the center of each dumpling skin. Rub the edges of the skin with water, fold in half, and pinch the edges of the skin to seal. Repeat until you run out of the filling. Place on a baking sheet and refrigerate for about an hour to let flavors intensify.
Working in two batches, heat 1/8 cup of oil in large skillet, add potstickers in a single layer and brown on both sides. Add 1/3 cup chicken broth and heat until the liquid has evaporated and the bottom of the potstickers are crisp and browned. Drain on paper towels. Repeat with the remaining oil, potstickers and chicken broth.
Spicy Peanut Dipping Sauce (makes ¾ cup)
- ¼ cup water
- ¼ cup creamy peanut butter
- 2 tablespoons light soy sauce
- 1½ tablespoons rice vinegar
- 1½ tablespoons garlic chile paste
- ½ teaspoon sugar
- Green onions, white and green parts, chopped (optional)
- Chopped peanuts (optional)
Whisk together water, peanut butter, soy sauce, vinegar, chile paste and sugar until smooth. Garnish with green onions and peanuts as desired.
Eat, drink and be merry!
Kel, do you use one of the little folding gadgets to fold and seal your potstickers or just a fork?
Sometimes I use a fork, but mostly I just use my thumb and index finger to seal them.
Pingback: Shrimp Potstickers with Spicy Peanut Dipping Sauce — Kel’s Cafe of All Things Food | My Meals are on Wheels