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Shrimp Potstickers Recipe

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This recipe for Shrimp Potstickers is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. peeled and deveined shrimp
1 tablespoon chopped scallion
2 teaspoons grated ginger
2 teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon Chinese rice wine
1 teaspoon sesame oil
1 teaspoon corn starch
3 dashes ground white pepper
1 pack store-bought potstickers wrappers
2 tablespoons oil for pan-frying
1 cup water
4 tablespoons Chinese black vinegar for dipping
Directions:
Directions:
1. Cut the shrimp into small pieces. Combine the shrimp, scallion, grated ginger, garlic, salt, rice wine, sesame oil, corn starch and ground white pepper in a bowl; stir and mix well to form a sticky filling.
 Refrigerate until ready to fill.
2. 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. 

3. Fold the potsticker over to form a half moon shape and pleat and pinch the folds. 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.

4. 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.

5. Cook the remaining half of the potstickers by repeating the steps above. Serve the potstickers warm with Chinese black vinegar. Serves 6.
Personal Notes:
Personal Notes:
These were actually very good, and will be in my appetizer rotation. Balsamic vinegar is a good substitute for the black vinegar, which is difficult to find.

 

 

 

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