For the longest time I have wanted to make some sort of pot sticker using some traditional flavors of the orient with ingredients I like. It was my first attempt and despite the fact that technically they could have been crimped better, the overall flavor was good.
One of the things I was not able to find was round wonton wrappers so I ended up with square and did the best I could at "crimping" them closed. I'll admit that for me that was the most difficult part of putting these together; the rest was a piece of cake.
What I like about these fried and steamed lovelies is they are something different, they are affordable and you could in fact change out ingredients and make them with flavors from a different culture. Pot stickers are a nice light meal for the warmer months. Instead of serving them with a vegetable or other noodle combination, fresh fruit would be perfect. Fresh cantaloupe or grilled peaches perhaps.
- 16/20 ct shrimp - peeled deveined - diced
- package of wonton wrappers
- 1/3 cup soy sauce
- 2-3 tbsp. scallions - sliced
- 1 1/2 tbsp. garlic - finely minced
- 1/4 tsp. crushed red pepper flakes (or more if you like spicier)
- 1 tbsp. or so of oil - canola or vegetable for browning the bottoms of the stickers
- 1/2 tsp. oil for the marinade
- water - for steaming and for sealing the edges of the wontons.
- Peel and de-vein the shrimp if it is not already done. Save the shrimp shells for stock. Make sure you thoroughly wash the shrimp if you have purchased it frozen.
- Cut the shrimp into very small pieces and place in a glass bowl.
- For the marinade: In a small bowl combine the soy sauce, the 1/2 tsp. of oil and garlic, scallions and crushed red pepper flakes. Stir and add to the shrimp.
- Refrigerate and marinate the shrimp for about 20 minutes to 1/2 hour.
- For each wrapper use about 1 tsp. of the marinated shrimp.
- Using your finger, dip in water so you can make a seal for all sides.
- Fold the wrapper over from edge to edge, or corner to corner. Press to seal and then crimp them together.
- Lightly press the non crimped side so you have a flat edge.
- Over moderately high heat, heat a skillet and add in 1 tbsp. or so of oil - you want the pan screaming hot when you put in the dumplings.
- Cook about 3 minutes until the dumplings are nice and browned on one side. Do this in batches if necessary.
- Add about 1/3 cup of warm water to the pan with the browned stickers. Cover and steam over medium heat for at least 4 minutes to make sure the shrimp cooks all the way. Test one to be sure the shrimp is cooked. Cook longer if necessary.
- For presentation, slice more scallions and sprinkle on top of the dumplings.
A person commented I did not include a dipping sauce so here is one you can use:
- 1/3 cup dark soy sauce + 1 tbsp. soy sauce
- 1/3 cup rice wine vinegar
- 1 tsp. sesame oil
- 1/4 tsp. red pepper flakes
- Place all ingredients in a bowl and whisk together.