Shrimp And Vegetable Potstickers
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 cup
White Onion (chopped)1 cup
Green Cabbage (chopped)2 tbsps
Sesame Oil1 tbsp
Soy Sauce (low sodium)2 tbsps
Rice Wine Vinegar3 tbsps
Sugar1
Salt1 cup
Water1 cup
Honey1 cup
Hot MustardDirections:
1
In large skillet or a wok heat the vegetable oil until hot
2
Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients
3
Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool
4
When the mixture is cool, begin making the potstickers
5
Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton
6
Fold the edge over on the diagonal to form a packet
7
Trim the edges to eliminate any square corners
8
Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking
9
Potstickers may be frozen at this point
10
Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil
11
Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes
12
Remove from the basket and proceed to the skillet cooking process
13
Heat a non-stick skillet with 3 tablespoons vegetable oil
14
When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them
15
Cook both sides until well browned and crisp
16
Continue in this manner until all of the potstickers are cooked
17
Keep them warm in a low oven while finishing the last batches
18
Serve with sweet mustard dip
19
Sweet mustard dip: Combine water, honey, vinegar, soy and mustard in a saucepan over low heat
20
Cook for 3 to 4 minutes to blend the flavors
21
Remove from the heat, let cool for several minutes until just warm and serve with potstickers