Ginger Shrimp Potstickers Recipes

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POTSTICKERS (CHINESE DUMPLINGS)



Potstickers (Chinese Dumplings) image

An authentic potsticker recipe using ground beef and ground shrimp instead of the usual pork filling. You can fill the whole package of gyoza wrappers and have filling left over for next time around.

Provided by Ayeen

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h2m

Yield 12

Number Of Ingredients 13

1 pound raw shrimp, peeled and deveined
4 pounds ground beef
1 tablespoon minced fresh ginger root
1 shallot, minced
1 bunch green onions, chopped
3 leaves napa cabbage, chopped
2 tablespoons soy sauce
1 teaspoon Asian (toasted) sesame oil
salt and white pepper to taste
1 pinch white sugar
1 (10 ounce) package round gyoza/potsticker wrappers
vegetable oil
¼ cup water

Steps:

  • Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
  • To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
  • Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Nutrition Facts : Calories 411.1 calories, Carbohydrate 16.1 g, Cholesterol 151.5 mg, Fat 22.3 g, Fiber 1 g, Protein 34.5 g, SaturatedFat 7.7 g, Sodium 454.2 mg, Sugar 0.8 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

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 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.

HONEY GINGER SHRIMP



Honey Ginger Shrimp image

This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.

Provided by MANDE2509

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼ yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Steps:

  • Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g

JAPANESE SHRIMP GYOZA



Japanese Shrimp Gyoza image

Shrimp gyoza (Japanese dumplings) is a potsticker with a shrimp and vegetable filling that is pan-fried and served with citrus soy sauce.

Provided by Setsuko Yoshizuka

Categories     Appetizer     Dinner     Lunch     Side Dish

Time 1h

Yield 4

Number Of Ingredients 16

For the Filling:
1/4 pound Chinese Napa cabbage (or green cabbage, finely chopped)
2/3 pound medium shrimp (raw, shelled, and deveined)
2 teaspoons fresh ginger (grated)
1 tablespoon green onion (chopped)
2 teaspoon sake
1 teaspoon salt
1 teaspoon sesame oil
2 teaspoons katakuriko (corn or potato starch)
For Assembling:
20 to 24 gyoza wrappers
1 to 2 tablespoons canola oil
For Serving:
Ponzu sauce (or a 1:1 ratio of soy sauce to rice vinegar)
Garnish: Japanese karashi ( hot mustard)
Garnish: Shichimi togarashi (Japanese 7-spice chili powder)

Steps:

  • Gather the ingredients.
  • In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
  • Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
  • Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.
  • Finely chop the clean shrimp into a paste-like texture.
  • Add the shrimp into the cabbage bowl.
  • Add the grated ginger and chopped green onion and mix all ingredients well.
  • Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
  • Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
  • Dip your finger in the water and moisten all around the wrapper edges.
  • Fold the wrapper in half to make a semicircle shape.
  • Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
  • Repeat the process until all of the shrimp filling is used.
  • 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. Once the bottoms are golden, turn down the heat to low.
  • Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
  • Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.
  • Enjoy!

Nutrition Facts : Calories 422 kcal, Carbohydrate 59 g, Cholesterol 160 mg, Fiber 1 g, Protein 22 g, SaturatedFat 1 g, Sodium 1698 mg, Sugar 2 g, Fat 10 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

GINGER SHRIMP POTSTICKERS



Ginger Shrimp Potstickers image

BIG flavor packed into these little savory bundles! I'm trying to find the words to describe just how good these little ginger shrimp potstickers really are. They are lightly fried on one side to give a nice crispy bottom and than steamed to complete the cooking. Although this recipe has alot of ingredients, these are very easy to make and well worth the extra effort. I guess the best way to describe how good these are is to tell you, they instantly dissapeared as fast as I was making them. They are especially good dipped in the peanut sauce!

Provided by Everything Tasty Ki

Categories     Asian

Time 30m

Yield 36 potstickers

Number Of Ingredients 20

3/4 cup green cabbage, shredded
1/3 cup green onion, chopped
1/4 cup shoestring carrots
2 tablespoons fresh cilantro, chopped
1 tablespoon low sodium soy sauce (Tamari)
1 teaspoon ground ginger
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 lb cooked shrimp, peeled
1 dash hot sauce
24 wonton wrappers
2 tablespoons cornstarch
1 tablespoon canola oil, divided
1 cup water, divided
1/4 cup water
1/4 cup peanut butter
2 tablespoons low sodium soy sauce (Tamari)
1 1/2 tablespoons seasoned rice vinegar
1 teaspoon red pepper flakes
1/2 teaspoon sugar

Steps:

  • To prepare potstickers, combine first 10 filling ingredients in a food processor; pulse 4-5 times or until coarsely chopped.
  • Working with a few wonton wrappers 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. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place potstickers on a large baking sheet sprinkled with cornstarch.
  • Heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add about 12 potstickers to pan; cook 2 minutes or until bottoms are golden brown. Shake the pan occasionally to prevent sticking. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat steps until all are cooked.
  • To prepare sauce, combine all sauce ingredients in a small bowl, stirring with a whisk. Serve sauce with potstickers.
  • Serve immediately or keep warm in a low oven under tinfoil. Good served at room temperature too.

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.

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