FAB RECIPE: SHRIMP POTSTICKERS

Make this quick and easy shrimp potsticker recipe any night of the week for a fabulous appetizer or entree. www.eatingfabulously.com


Whenever I dine out, if there are potstickers or dumplings on a menu, Im pretty much ordering it. I love dumplings no matter where I am, and I remembered I had this shrimp potsticker recipe in my archives from a party I catered a few years back. 


In my new updated version, I decided to have 2 textures of shrimp for a better bite. Making the raw shrimp into a paste removes the need to add gummy flour to the mixture and adding in roughly chopped shrimp makes the saying "shrimp in every bite" reign true. 


Make this quick and easy shrimp potsticker recipe any night of the week for a fabulous appetizer or entree. www.eatingfabulously.com


Potstickers are amazingly easy to make and there's no need to be a dumpling master. Don't stress yourself out about all of your dumplings being uniform, as long as the ends are sealed and the filling is enclosed in its wrapper, your on your way to a fabulous appetizer. Hey, I had several of these for dinner, so I wont judge if they are too delicious to eat just one... or five. 


Shrimp Dumplings 

1 pack dumpling wrappers 

1lb. raw white shrimp, peeled and cleaned, divided into 2 bowls 
1/2 can water chestnuts, minced  
1T. fresh ginger, peeled and minced 
1 scallion finely chopped
salt and pepper to taste 
ground ginger, to taste 
2T. chicken stock or water 
small bowl of water 

Chop 1/2 of raw shrimp into bite size pieces. Mince the other half of the shrimp into a paste like consistency. Mix all ingredients in a large bowl and season with salt and pepper. Mixture should come together. If the mixture is too loose, add a few more pinches of cornstarch. Place 1 dumpling wrapper on a dry flat surface, spoon 1/2 a teaspoon of shrimp filling into the center of the wrapper. Dip finger in the bowl of water, and run along the edges of the dumpling wrapper  to moisten. Bring all the edges together and seal. Heat a large skillet with oil. When hot, add wontons making sure they don't stick to each other and cook until browned on the bottom. Add about 1/4 cup of water to the pan, cover and let steam until dumplings are cooked all the way through. Serve hot with ginger soy sauce ginger. 



*** all ingredients can be combined and minced in a food processor for a smoother paste like consistency***

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