Shrimp potstickers
After a cooking class in Hong Kong, I decided to start cooking Chinese dumplings at home. They are not difficult to make, but it does take some practice. Be patient, eat your mistakes, and prepare to make another batch because they are so good. There are cookbooks devoted to dumplings. I have be inspired by many recipes in Andra Nguyen’s Asian Dumplings cookbook, which includes excellent drawings on how to shape the wrappers into many different forms. It’s a book worth perusing. This particular recipe talks about pan-frying then steaming the dumplings, but some recipe just steam them. Please read my Shrimp potstickers blog for more detailed instructions for this particular recipe.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large skillet with a lid |
| Baking sheet |
| Ingredients |
|---|
| 1 tablespoon finely minced ginger |
| 1 teaspoon finely chopped garlic |
| 1 tablespoon chopped chives or green onions |
| 1 tablespoon chopped cilantro |
| 2 teaspoons cornstarch mixed with 1 tablespoon water |
| 1 teaspoon sesame oil |
| 1 teaspoon Thai chili garlic paste |
| 2 teaspoons dry sherry or wine |
| 2 teaspoons oyster sauce |
| 1 teaspoon soy sauce |
| 1 pound raw shrimp, peeled, deveined, and finely chopped |
| 1 - 3 tablespoons vegetable or peanut oil |
| 32 wonton or gyoza wrappers |
| cornstarch, for sprinkling the platter |
| Sauce ingredients |
|---|
| 1/4 cup soy sauce |
| 3 tablespoons rice vinegar |
| 1 tablespoon water |
| 1 teaspoon Thai chili sauce paste |
| 1 teaspoon sesame oil, spicy or regular |
| 1 teaspoon sesame seeds, toasted |
| 2 teaspoons chopped cilantro |
| Instructions |
|---|
| • Since this recipe requires quickness to prevent the wrappers from drying out, it is important to have everything mise en place before starting. Wet two kitchen towels with water. Get a small bowl of water and a pastry brush. Lightly sprinkle cornstarch on a platter. Once the dumplings are formed you will put them here and cover them with a wet towel to keep them moist. Have a baking sheet ready to put the cooked dumplings on. |
| • Preheat oven to 200º. Put the baking sheet in the oven. |
| • Make the sauce: Combine all the ingredients. Cover and refrigerate if the sauce will not be used within an hour or so. |
| • Make the shrimp filling: Combine the ginger, garlic, chives, cornstarch mixture, sesame oil, chili garlic paste, sherry, oyster sauce, soy sauce, and shrimp. Combine thoroughly. Set aside. Refrigerate if not using immediately. |
| • Fill the wrappers: Work with only a few wrappers at a time. Cover the others with a wet towel to keep them from drying out. Lay 5 - 8 wrappers on the counter in a grid pattern. Working quickly, spoon about 1 1/2 - 2 teaspoons of filling into the center of each wrapper. |
| • Dip the pastry brush in the water and brush the four sides of each of the wrappers. This will make the sides stick together when you form the dumplings. |
| • Form the dumplings: Bring two of the opposite sides together and pinch them; this will form a triangle. Pinch closed both of the sides. Take the other two corners, not the one that you just pinched together, and now pinch them together in front of the wrapper. Put the formed dumplings on the prepared platter. Repeat for the remaining dumplings until all are formed. |
| • Cook the dumplings: Heat 1 tablespoon of vegetable or peanut oil in the large frying pan over medium-high heat. Place only enough dumplings in the pan that will comfortably fit. Do not crowd the pan. Cook until the bottoms are brown, about 2 minutes. Pour 1/2 - 3/4 cup water in the pan and cover. Cook about 5 minutes. Most of the liquid will evaporate. Transfer the dumplings to the baking sheet in the oven. Repeat with the remaining dumplings, adding more oil as necessary. |
| Variations |
|---|
| • Substitute ground pork for the chopped shrimp. |
| • Add chopped peanuts to the sauce. |
| • Serve two or three different sauces with different textures and colors. |
| Storage |
|---|
| • These are best eaten immediately, but any remaining can be covered and stored in the refrigerator. They may be eaten cold or warmed in a pan with a little water in the bottom over low heat. Cover and cook for 3 - 5 minutes. |
Comments on this recipe?