Shrimp Potstickers
Ingredients
- 3 tablespoons vegetable oil, divided
- ¾ cup diced shiitake mushrooms
- 2 shallots, minced
- 1 pound medium shrimp, peeled and deveined, diced
- ¼ cup chopped fresh cilantro leaves
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 24 4 1/2-inch round wonton wrappers
Instructions
- 1
Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Let cool completely.
- 2
In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
- 3
To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- 4
Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
- 5
Serve immediately.
