Ginger Shrimp Potstickers with Spicy Dipping Sauce
Most food bloggers are
really good about posting recipes for an event or an occasion before hand so
that you can use them for that specific occasion.
Examples include but
are not limited to…
Pumpkin Pie for
Thanksgiving
Dip for the Super Bowl
Burgers for the Fourth
of July.
But not this food
blogger.
I am not that
organized, nor do I have that level of forethought.
Which doesn’t really hurt
me at all, but really sucks for you.
Sorry. That’s what the
labels on the side of this page are for.
Whoops.
Which is why I’m sure
you will not be surprised that I’m giving you a potsticker dish just one week
after Chinese New Year.
Even though this is a
little late, it is delicious any time of year.
Promise.
You will need…
For the Potstickers:
1 pound shrimp, peeled
and deveined with tails removed
4 cloves garlic,
roughly chopped
3 green onions,
chopped
2 tablespoons ginger,
finely chopped
1 teaspoons salt
1 egg
40 round wonton or
gyoza wrappers (in the fresh pasta section of our local grocery store, I know
this because I spent 20 minutes searching and finally had to ask)
3 tablespoons peanut
oil
1 tablespoon sesame
oil
For the Dipping Sauce:
1/3 cup ponzu
2 tablespoons soy
sauce
1 green onion, minced
1 teaspoon chili sauce
(like sriracha)
½ teaspoon minced
ginger
Start by combining the
shrimp, garlic, green onions, 2 tablespoons ginger, salt and egg in a food
processor.
Pulse the processor
until the mixture is combined well and there are no large chunks of shrimp.
Then, on a clean
baking sheet or any other flat surface, lay out the wrappers.
Fill each wrapper with
about 1 teaspoon of the shrimp mixture.
To close the wrappers,
moisten the edge with a little water and fold them over.
Seal them by pressing
he edges together and make sure all the air is out.
To cook the
potstickers, heat both oils in a large sauté pan. When the oil is nice and hot,
add the potstickers to the pan and cook until golden brown on one side. Should
only take about a minute.
Flip the potstickers
and add 3 ice cubes. DO NOT ADD WATER. Water and oil make the oil splatter.
Immediately cover the
pan to let the potstickers steam and cook through. About 3 minutes.
While the potstickers
are cooking, mix together all the ingredients for the dipping sauce. Whisk them
together until completely combined.
When the potstickers
are done, remove them to a large platter and serve with your dipping sauce.
Better late than
never.
Love and Beer Floats
Angela