Whole Shrimp Potstickers Recipes

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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.

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;

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 (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

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