POTSTICKERS
Potstickers
A classic potsticker recipe made with shrimp and pork. Pan seared for a delicious crispy texture. You can easily make a big batch of these and freeze them for later.
When it comes to homemade, there's nothing like these potstickers. If you already enjoy the pre-made frozen varieties from the store, I'm sure you'll love these homemade ones even more!
Potstickers are specifically a pan-fried variation that involves pan-frying for a bit, adding a small amount of water and a lid to steam them for a bit, and then removing the lid to fry the potstickers until the pan is dry and the potsticker bottoms are crispy.
INGREDIENTS
1 lb. Shrimp, shelled and deveined
1/2 lb. Ground pork
1 Green onion, finely chopped
3 Garlic cloves, minced
1 2-in piece Fresh ginger, grated
2 Egg whites
2 tsp Cornstarch
1/2 Lemon, juiced
1 tbl Soy sauce, low sodium
1 tbl Sesame oil
1/4 tsp Salt
1/4 tsp Pepper
1 10-ounce package Round wonton wrappers
To taste Optional: Sriracha
DIRECTIONS
To make the filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
To make the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of filling in to the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
To freeze for storage – lay dumplings on a baking sheet, uncovered, and freeze. Once frozen, place in a freezer bag for storage.
To cook – heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden brown on one side – about 2-3 minutes. Add 1/2 cup of water and cover the skillet and steam the dumpling for another 10 minutes or so.
Dipping sauce – combine 1/4 cup soy sauce, 2 tbl honey and 1 garlic clove, minced. Sriracha to taste.
