Making homemade pot stickers is much easier than it sounds, and the little extra effort is well worth it. These pot stickers can be refrigerated or frozen until you are ready to use them. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. —Katie Lee
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup thinly sliced scallions
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 24 to 30 round wonton (or gyoza) wrappers
- 4 tablespoons canola oil
- DIPPING SAUCE:
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon barbecue sauce
- 1 teaspoon fresh grated ginger
- 1 teaspoon toasted sesame oil
- 1 scallion, thinly sliced
- In a food processor, pulse shrimp until ground. Transfer to a mixing
- bowl. Add scallions, egg, salt and pepper.
- Place 1 level teaspoon shrimp mixture onto each wonton wrapper. Brush edge with water and fold into a half moon to seal.
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings seam side up and cook 2 minutes. Add 1/4 cup water, cover and let steam 3 to 4 minutes. Cook the dumplings a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of the dumplings.
- For dipping sauce: Whisk lemon juice, soy sauce, barbecue sauce, ginger and sesame oil. Stir in scallion. Yield: serves 6 to 8.
Originally published as Shrimp Pot Stickers with Ginger-Lemon Sauce in Taste of Home October/November 2009, p33
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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