Are you planning a wine tasting night and want to impress your friends with a delicious and sophisticated dish? Look no further than ginger shrimp pot stickers with a spicy peanut dipping sauce. This culinary masterpiece is a burst of flavors that will tantalize your taste buds and pair perfectly with a variety of wines. So, gather your ingredients, put on your apron, and let's embark on a journey to create these delectable pot stickers that are sure to be the highlight of your wine tasting night.
Check out the recipes below so you can choose the best recipe for yourself!
EASY SHRIMP POTSTICKERS
Provided by Sunny Anderson
Time 55m
Yield 40 potstickers
Number Of Ingredients 12
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.
GINGER-SHRIMP POT STICKERS WITH SPICY PEANUT DIPPING SAUCE-WINE TASTING NIGHT
Steps:
- Preparation 1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper 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 pot stickers on a large baking sheet sprinkled with cornstarch. 2. Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water. 3. To prepare sauce, combine 1/4 cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers. Garnish with chopped green onions, if desired. Wine note: These exotically flavored pot stickers call for a wine that won't be a wallflower next to them. The sweet ginger spice and richness of the peanuts will be enhanced by the heady aromatics and lush mouthfeel of an Alsatian Gewürztraminer. Try one of the best producers from the world's best region for this grape varietal: Zind-Humbrecht 2005 Gewürztraminer Alsace, about $22. -Karen MacNeil Nutritional Information CALORIES 125(35% from fat); FAT 4.9g (sat 0.8g,mono 2.2g,poly 1.5g); PROTEIN 7.1g; CHOLESTEROL 30mg; CALCIUM 25mg; SODIUM 484mg; FIBER 0.9g; IRON 1.1mg; CARBOHYDRATE 13.6g Lindsay Weiss, Overland Park, KS , Cooking Light, MARCH 2008
PORK AND GINGER POT STICKERS
Steps:
- Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
- GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
- In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
- MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
- COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
- Combine all and serve in a small bowl.
- PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
WHOLE SHRIMP POTSTICKERS
There's nothing wrong with the traditional method of making potsticker filling with ground or finely chopped meat, but something wonderful happened when I experimented with whole shrimp. A minimal approach to seasoning the filling enhances the flavor, while allowing the shrimp to be the stars of the show. And my favorite thing about potstickers is the contrast between one browned, crispy side and one softer, chewier, steamed side, which is how I cooked these, although you can crisp both sides if preferred. I just recommend you pick these up and eat them with your hands so you can enjoy every bit of the juicy, delicious filling.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Special Collection Recipes Food Wishes®
Yield 2
Number Of Ingredients 15
Steps:
- Place 2 1/2 cups flour for dough in a bowl. Add salt and hot water and stir with a wooden spoon until it all comes together into a shaggy dough. Transfer to a work surface and knead until dough is very soft but not super sticky. Knead, roll, and stretch dough until smooth and fairly elastic, about 3 more minutes. Wrap dough with plastic wrap and let rest at room temperature for about 1 hour.
- Meanwhile, combine shrimp, green onions, garlic, soy sauce, sesame oil, and Sriracha in a non-reactive bowl; toss until shrimp are thoroughly and evenly covered. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
- Combine rice vinegar, soy sauce, chile sauce, and green onions for dipping sauce in a bowl. Stir and set aside until needed.
- Unwrap dough and cut off a small piece. Roll it into a ball and then press it into a flat disc on a floured surface. Use a rolling pin to roll it into a 3 1/2-inch circle, about 1/8 inch thick. Dip your finger into some cold, fresh water and moisten the edge of the circle. Spoon 1 shrimp into the center, along with a little bit of green onion and marinade. Fold dough around the shrimp and press edges together until perfectly sealed. Trim any excess dough from the ends and either discard or reuse. Crimp the edges a bit with your fingers, if desired. Transfer to a flour-dusted plate and refrigerate while you assemble the remaining potstickers.
- Brush a 10-inch nonstick pan with 2 teaspoons oil and place over medium-high heat. Once hot, place 6 potstickers in the pan with the flat sides down. Cook for 1 minute, then add 2 teaspoons butter to the pan. Tilt the pan as the butter melts to distribute it evenly and cook until the bottoms of the potstickers are golden brown, about 30 seconds. Add 2 to 3 tablespoons water and quickly cover with the lid. Steam dumplings until cooked through and most of the water has evaporated, 2 to 3 minutes. Remove from the heat and repeat to cook the remaining 6 potstickers with remaining oil and butter.
- Serve immediately with dipping sauce on the side.
Nutrition Facts : Calories 846.8 calories, Carbohydrate 124.1 g, Cholesterol 211.3 mg, Fat 20.5 g, Fiber 4.7 g, Protein 37.7 g, SaturatedFat 7 g, Sodium 1647.2 mg, Sugar 2 g
POT STICKERS WITH SPICY SAUCE
This recipe makes a lot of pot sticker filling, so I freeze the extra for later.-Alison Barnett, New York, New York, www.alibabka.com
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4 dozen (1 cup sauce).
Number Of Ingredients 23
Steps:
- In a small bowl, mix the first six ingredients. In a large bowl, combine the first nine pot sticker ingredients. Add chicken; mix lightly but thoroughly. Place 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup water (water may splatter); reduce heat to medium-low. Cook, covered, 4-5 minutes or until water is almost absorbed and filling is cooked through., Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining pot stickers. , Sprinkle with green onions and sesame seeds before serving. Serve with sauce.
Nutrition Facts :
POT STICKERS WITH SPICY DIPPING SAUCE
I just watched Tyler Florence making Dim Sum on the food network and it looked so good. We thought these were da Bomb!
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 24 dumplings
Number Of Ingredients 18
Steps:
- To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
- To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
- To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
- To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
- Serve the potstickers warm accompanied by the dipping sauce.
GINGER SHRIMP POTSTICKERS
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
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 POT STICKERS WITH SRIRACHA-GINGER DIPPING SAUCE
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
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
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
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.
Tips:
- To make the ginger shrimp pot stickers, start by marinating the shrimp in a mixture of soy sauce, rice vinegar, ginger, and garlic. This will help to flavor the shrimp and make them more tender.
- When assembling the pot stickers, be sure to use a wonton wrapper that is large enough to accommodate the filling. You should also seal the edges of the pot stickers tightly to prevent the filling from leaking out.
- Cook the pot stickers in a lightly oiled pan over medium heat. This will help to prevent them from sticking to the pan and will also give them a nice golden brown color.
- To make the spicy peanut dipping sauce, simply combine all of the ingredients in a bowl and whisk until smooth. This sauce is a great way to add a little extra flavor to the pot stickers.
- Serve the pot stickers with the spicy peanut dipping sauce and enjoy!
Conclusion:
Ginger shrimp pot stickers are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. The spicy peanut dipping sauce adds a little extra flavor to the pot stickers and makes them even more enjoyable. So next time you are looking for a new recipe to try, give these ginger shrimp pot stickers a try. You won't be disappointed!
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