Shrimp Potstickers
Widely believed to have originated in northern China in the 2nd Century BC, the name refers to the manner in which the dumpling is cooked, called "Guotie" in Mandarin Chinese, meaning "pot stick." The term "potsticker" became popular in the 20th Century among English speaking countries enjoying the delicacy.
Almost all Asian countries have dumplings like these; in Japan, they’re called, Gyoza; in Korea, Mandu; in Thailand, Khanom Jeeb. But the Chinese were the first ones to present them to the Eastern culinary world in the 2nd Century BC, and it took centuries for the West to learn about them. Steamed, usually in a bamboo basket above a wok of boiling water, these dumplings are delicious. But fried, with a crispy, dark brown bottom, they become known as potstickers and they are something different and quite sublime.
For commercial aesthetics, these dumplings are usually made with round won ton skins, folded over to create a half-moon shape and can be filled with any number of ingredients including pork, beef, chicken, vegetables and seafood.
Won Ton Wrappers, A Necessary Ingredient
Beyond aesthetics, however, commercially preparing the dumplings with round won ton skins costs less to make, and the pennies add up when you’re supplying a few hundred thousand of these in a typical Chinese restaurant every year. But originally, these dumplings looked a little more rustic because they were made with square won ton wrappers which is generally what I’m able to obtain from my neighborhood grocer. They’re usually refrigerated with a long shelf-life and are square-cut dough made with flour, water, egg and salt, plus shelf-stabilizers and something to keep the sheets from sticking together, like corn or potato starch. I can’t imagine making these from scratch.
Potstickers take a little time to make, but the technique isn’t difficult and they fry up quickly. The recipe here is presented with a classic soy and vinegar dipping sauce. Generally, these are meant to be served in dim sum or as appetizers, but there is no rule that says you can’t have them as an entree, perhaps with a bowl of fried rice on the side.
Shrimp Potstickers
Ingredients
- 1/3 cup light soy sauce (like, Kikkoman Less Sodium)
- 1/3 cup rice wine vinegar
- 1 tsp minced ginger
- 1 tsp Sriracha sauce (like, Huy Fong)
- 1 green onion, very finely minced
- 1/2 lb cooked shrimp, peel, de-veined and tails removed
- 2 tsp minced garlic
- 2 green onions, finely chopped
- 1 tbsp soy sauce
- 1 egg yolk
- 1 tbsp cream cheese
- 24 won-ton wrappers (like, Dynasty)
- 4 tbsp peanut oil
Instructions
- Put all the ingredients for the dipping sauce in a bowl and whisk well to combine. Set aside until the potstickers are ready to serve.
- Put all the ingredients for the potstickers except the won-ton skins and peanut oil in a food processor. Pulse the processor until the ingredients are combined, but still a bit chunky. If your mixture is too soupy, just dab with paper towels. You want it moist, but not runny.
- Keep the won ton wrappers under a damp paper towel once opened to keep them from drying out while you make the potstickers.
- Lay out one won ton wrapper on a flat work surface. Take about half a teaspoon of the mixture and place it in the center of the won-ton skin.
- Dip your finger in a bit of water, and rub it on the outside border of the won-ton skin. Fold over one corner to the other to make a triangle.
- Press down on the edge of the folded potsticker with the tips of the tines of a fork, sealing the won-ton shut. Proceed in this fashion with the rest of the won ton wrappers.
- In a large skillet, heat the peanut oil over medium high heat until shimmering.
- In batches, begin careful not to over-crowd the pan, fry the potstickers 2-3 minutes per side and drain on paper towels.
- Serve with a ramekin of the dipping sauce on the side.
Notes
- Frozen shrimp thaw very quickly in a colander under cold running water, turning and tossing the shrimp frequently to get its cold water shower.
- Do this about 30 minutes prior to cooking, then dry the shrimp well and roll up into paper towels. Allow them to rest in the fridge until ready to use.
