Shrimp And Vegetable Potstickers

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1/2 lb	227g / 8oz	Raw shrimp - peeled, deveined,
		And roughly chopped
1/2 cup	31g / 1.1oz	Chopped white onion
1/3 cup	36g / 1.3oz	Finely-chopped carrot
1 cup	146g / 5.1oz	Chopped green cabbage
1/2 cup	73g / 2.6oz	Thinly-sliced and chopped shiitake
		Mushroom caps
1/2 teaspoon	2.5ml	Dry chili pepper flakes
2 tablespoons	30ml	Sesame oil
1/4 cup	59ml	Low sodium soy sauce
3 tablespoons	45ml	Rice wine vinegar
3 tablespoons	45ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Wonton wrappers, preferably round
		Sweet Mustard Dip
1/4 cup	59ml	Water
1/2 cup	118ml	Honey
2 tablespoons	30ml	Rice wine vinegar
1 tablespoon	15ml	Low sodium soy sauce
1/4 cup	59ml	Hot mustard

Recipe Instructions

In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir-fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool, begin making the potstickers.

Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton. Fold the edge over on the diagonal to form a packet. Trim the edges to eliminate any square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking. Potstickers may be frozen at this point.

Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil. Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes. Remove from the basket and proceed to the skillet cooking process.

Heat a non-stick skillet with 3 tablespoons vegetable oil. When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them. Cook both sides until well browned and crisp. Continue in this manner until all of the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip.

Sweet mustard dip: Combine water, honey, vinegar, soy and mustard in a saucepan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve with potstickers.

This recipe yields 40 to 50 potstickers.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C42)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.