makes 2 dozen

6 large peeled and de-veined shrimp

2 large button mushrooms

3 trimmed scallions     

1 t  each minced ginger and garlic

3” piece of carrot

1 T butter

fresh ground black pepper

1 T soy sauce

1/3 cup low sodium chicken stock

1-2 T peanut oil

pot sticker wrappers (gyoza)

dipping sauce*

bibb lettuce cups

small dish of cold water

To make the filling:

Rough cut the shrimp,carrots, scallions, and mushrooms. Saute  for a couple minutes in the butter. Add the ginger and garlic and saute’ another minute or so. Cool a few minutes.

Place the mixture into a food processor fitted with the steel knife. Pulse a few times- it should be a coarse mixture- not pureed.  Remove to a bowl and add the soy and season with lots of black pepper.

Place a potsticker wrapper onto the press and using a demitasse spoon place a heaping teaspoon of the mixture into the center. Dip your finger into the cold water and run it around the outer edge of the wrapper, and then press. Repeat until all the aromatic mixture is used up.

To cook the potstickers:

Heat the peanut oil on med- hi in a wok. When hot,add the potstickers bottom down with a little push- sealed edges should be up- turn the heat down to med- cook uncovered for a couple minutes.

Tilt them to one side add the broth and cover the wok- cook for 4-6 minutes on a low simmer. Remove the lid and cook till all the liquid evaporates.

Gently remove (they will stick) from the wok -to a platter along with the bibb lettuce cups. Serve with your favorite dipping sauce. Dip em, wrap em, and eat em!

To make a simple dipping sauce combine 5 T soy sauce with 1 T balsamic vinegar add a few scallions or red pepper flakes.

Filling variations are endless, chicken, pork, chinese cabbage, spinach but to mention a few.

Potstickers are a putzy thing to make-so it’s a good thing they freeze well. Put them on a sheet pan in the freezer and when they are frozen transfer them to airtight plastic bags and freeze for future use.

Don’t thaw before you cook them- however,they should sit out for a few minutes so they aren’t rock hard.

                                                                                                                                                                                                            back to home