11
Mar
12

Recipe: Shrimp and Veggie Pot Stickers

Pot Stickers

Pot Stickers

Ingredients

  • 3 tablespoons vegetable oil
  • 1 leek, cleaned and thinly sliced
  • 1 clove garlic, pressed
  • 1 head Napa cabbage, finely shredded
  • ½ pound of cleaned shrimp diced in a medium dice
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons soy sauce
  • 1-inch piece fresh ginger, peeled and grated
  • 1 medium carrot, grated on finest holes of a box grater
  • 24 wonton wrappers
  • Asian Dipping Sauce, recipe follows

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ASIAN DIPPING SAUCE:

  • 1/4 cup light soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2-inch piece fresh ginger, peeled and finely grated
  • 1 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/2 lemon, zested

Directions

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot and shrimp. Allow the filling to cool.

Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with the dipping sauce.

Stir all ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve.

Yield: about 1/3 cup

 

For your wine pairings, this recipe is fairly soft on the palate and a softer wine is recommended typically. Should you opt to add a bit more ginger and a pinch of white pepper, I would recommend pairing a dry Riesling from the white wines. If you’re more like most of my friends and really want a red wine that will pair well, I recommend finding a well balanced Petite Sirah.

 

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