I love my original recipe for pot stickers from Food.com, but I looked at a different recipe when making pot stickers this time. I never added shrimp before, but this time I used 1/2 lb shrimp and 1/2 lb pork. I loved the addition of the shrimp, it adds a lot to the mixture. I added some salted cabbage instead of the bamboo shoots. I used rice wine vinegar instead of white wine because I didn’t want to open a bottle. I loved the blogger’s pictures and how she shaped the pot stickers. I’ve only used won ton wrappers for pot stickers in the past, but I found the circular pot sticker wrappers this time and I really liked them. It took about 8-10 minutes (covered) for mine to cook all of the way. Here is the recipe from Steamy Kitchen, as she wrote it.
pan fried shrimp and pork potsticker recipe
1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)
3/4 pound raw shrimp, shelled and deveined
3 stalks green onions, cut into 2 inch sections
1/2 cup canned bamboo shoots
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
1 teaspoon Asian chili sauce
1/4 cup soy sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon rice wine vinegar
Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well.
Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry
all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out.
When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3minutes. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.
I made my favorite dipping sauce from Food.com, originally from Cook’s Illustrated.
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 1/2 teaspoons sugar
- 1/2 medium scallion, minced
- 2 teaspoons minced fresh gingerroot
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon hot red pepper flakes
Total Time: 7 mins
- Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
- Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
- Makes about one cup.