Nothing exacerbates the urge to cook and nest like exam season. After hiding in library carrels all day, sustained primarily by coffee and diet coke, we rush home with the overwhelming desire to create obscene amounts of comfort food.
Yesterday, we did shrimp potstickers for the semester finale of our ex-DP editors' Gourmet Club. We bought the wrappers in Chinatown, which kind of constitutes cheating, but, again, it's exam season -- slack, please. They turned out so beautifully, and tasted just like the ones we love from Chinese restaurants/Trader Joe's.
For a dipping sauce, combine soy sauce and rice wine vinegar together with a pinch of sugar to taste.
Ingredients:
1 pound shrimp, no shells or tails, chopped finely
1/4 head napa cabbage, shredded
4 carrots, shredded
1 bunch scallions, finely chopped
4 one-inch cubes ginger, shredded
1/4 cup soy sauce
1/8 cup sesame oil
50 wonton wrappers
Instructions:
Combine everything but the wrappers in a large bowl, mix thoroughly through with your hands. If you want, fry up a bit to make sure that you like the seasoning, then adjust. Scoop a tsp-sized ball of filling into the middle of a wrapper. Fold over and press wrapper together. Then, fold the edge of the wrapper back over itself and press down again. Repeat for all of the wrappers. Steam the dumplings for about 10 minutes, cool and serve.
12.10.2007
Shrimp Potstickers
Posted by Alanna at 11:41 AM
Labels: Appetizer, Main Course, Side Dish
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5 comments:
You make it look much too easy! Thanks so much for the step by step.
Sorry for stating the obvious but do you mean raw shrimp or cooked shrimp in the ingredients list?
Excellent point, sorry that we didn't mention it earlier! We used raw shrimp, as it cooks sufficiently when steamed. However, this means that you can't taste as you go along, so we recommend either making a test potsticker or cooking a bit of the filling beforehand so that you can adjust the seasoning to taste.
You're potstickers aren't sticking to the pot. They are more like steamed dumplings.
I saw or heard a potstickers demo in which you lay them flat in a hot oiled pan, and leave them while they cook on the the bottom. You then deglaze the pan with water and cover. It releases them from the bottom and steams them. It may have been on Good Eats. Check out youtube.
wow, great tutorial! thanks for the recipe, i'm going to have to try it. i used to make potstickers with my mom and aunt all the time when i was little (they are japanese). i do remember how they were "put together" that is a bit different from your description.
we had a small bowl of water to the side, before closing the potsticker in half, we'd wet our finger a bit and run it along half the inside edge of the potsticker. after folding in half, we'd pleat the edge firmly.
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