Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!
My mother was obsessed with all kinds of dumplings/potstickers. They could be pan-fried, boiled, steamed – it didn’t matter. She loved them all.
So maybe that’s why I love them too. I mean, I’m basically having a love affair with potstickers right now. My team and I have been recipe testing 2 more potstickers recipes on top of these, and I still have a dozen more ideas.
I’m telling you. I. just. can’t. stop.
But for now, I’ll leave you with these shrimp potstickers. Filled with garlicky-gingery shrimp and sauteed shiitake mushrooms.
I’ve had about 22 of these right now, saving the last 2 for dessert time.
- 3 tablespoons vegetable oil, divided
- 3/4 cup diced shiitake mushrooms
- 2 shallots, minced
- 1 pound medium shrimp, peeled and deveined, diced
- 1/4 cup chopped fresh cilantro leaves
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 24 (4 1/2-inch) round wonton wrappers
- Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Let cool completely.
- In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
- Serve immediately.
*The filling in the potstickers does not have to be cooked prior to wrapping.
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
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