Shrimp Potsticker

Dry Filling Ingredients:

2 TBSP cilantro

2 TBSP ginger

3 oz shiitake mushrooms

2 carrots

3 green onions

2 Serrano peppers

1 C cabbage

1 TBSP garlic

15 raw shrimp

Wet Filling Ingredients:

2 TBSP soy

1 TBSP rice wine vinegar

1 TBSP hoisin

1 TBSP sesame oil

2 TBSP chili crisp oil

Juice of 1 lime

Sauce:

1 TBSP soy sauce

2 TBSP chili crisp oil

2 TBSP sweet chili sauce

1 TBSP sesame oil

Dough:

(Makes 32)

300g flour

200ml of hot water

3/4 tsp of salt

Instructions:

1. If you really want to impress your guests you can make your own dough! It’s a lot easier than it sounds, and can be made the day before and stored in the fridge. You can also find premade wrappers at most stores! Just make sure to find the circular dumpling wrappers, sometimes in the frozen section of the grocery store.
2. To make the dough start by mixing your flour & salt in a stand mixer. Once mixed, slowly add your hot water until all combined. Knead by machine or by hand for 10-15 minutes until it’s a smooth and supple dough. Divide into 4 equal parts and cover in plastic wrap to let rest for at least 30 minutes. Once rested, flour a surface and a rolling pin to roll out your dough. Take one portion and roll into a log shape until the width is about 1 1/2 inches. Cut into 8 equal parts. Roll out each piece into 3-4inch wide circles with your rolling pin. Make sure they are lightly floured on each side and stack up on a plate until ready to use.
3. Start your filling. Finely chop up all your dry filling ingredients and mix well in a large bowl. Pour your wet filling ingredients into your dry filling and mix until fully combined.
4. Assemble your pot stickers! Scoop 1-1/2 TBSP of your filling into each wrapper and pleat into shape. I highly recommend a quick google search of “How to Wrap Potstickers”, because watching a video is the quickest way to learn! Once you’ve assembled them, place on a baking sheet until you’re ready to cook. If you end up with leftover filling, I like to cook it up the next day and serve in lettuce wraps!
5. Heat 2 TBSP of sesame oil to medium high in a sauté pan. Add your potstickers and cook on the bottom side for 2 minutes. Add 1/4 C of water, put a lid on the pan, and let cook for 5-10 minutes. You want them to steam through without burning the bottom, so add more water if needed. Once the water has cooked out, remove the lid and cook for another few minutes, until the bottom is crisp & golden brown. Set on a serving platter and allow to cool.
6. While the potstickers cool, mix up your sauce ingredients in a small bowl.
7. Serve up your lovely potstickers with sauce on the side & watch your guests devour them!