Shrimp Pot Stickers (Dim Sum)
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
18 dumplings
- Serves:
- 2-4
ingredients
-
Wrapper
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 3 tablespoons vegetable oil
- boiling water
-
Filling
- 250 ml shrimp (1 cup)
- 250 ml bamboo shoots or 250 ml hearts of palm
- 2 tablespoons chopped chives
- 2 tablespoons lemon zest
- 2 tablespoons soya sauce
- 1 teaspoon sesame oil
- 1 pinch salt
- 1 pinch pepper
-
Sauce
- 5 tablespoons soya sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- lemon zest (optional)
directions
- Chop the shrimp; combine all the ingredients for the filling.
- Lay out 6 dough circles, place a spoonful of filling on each side, lightly moisten the edges; fold in half, pinch the edges together well to seal securely.
- Place onto a plate. Cover with a cloth (the dough dries out quickly) and repeat the procedure with the remaining dough circles.
- Heat 2 tablespoons oil in a skillet over high heat; reduce the heat to medium and add the dumplings.
- Pan fry until the bottoms become crisp and brown. Add 125 ml (1/2 cup) water. cover and let simmer about 6 minutes, until the liquid has completely evaporated.
- transfer to a plate with the "stuck" side showing. Serve warm with the sauce on the side.
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Reviews
-
These were very good, if a bit labour intensive. I really like the combination of things in the filling. Very yummy. I guessed at how much boiling water to use for the dough and ended up using about 5 kitchen spoons full. There was a fair bit too much filling, next time I would use maybe half the amount of bamboo shoots. Thanks for posting this, we enjoyed it very much.
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Wow, these were so good and really easy to make also. I 'll be making these often, they were a huge hit with the dh and I. He's asked to have them again tonight. I did freeze a few so we will be enjoying them again tonight, no big hardship let me tell you. They were tender, flavorful, had great textures and were full of shrimp and bamboo shoots, what's not to like. I used store bought wontons but did make the sauce... which was a perfect pairing with the potstickers. Yum can't wait for tonight. Made for Culinary Quest 2014 - Suitcase Gourmets.
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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