Ingredients with Measurements:
- 1 lb. raw shrimp, peeled and deveined
- 1 cup chopped fresh chives
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 package of round potsticker wrappers (about 30 wrappers)
- 1/4 cup vegetable oil
- 1 cup water
Special equipment needed:
- Large non-stick skillet with lid
- Small bowl for dipping sauce
Step-by-step instructions:
1. In a food processor, pulse the shrimp until finely chopped.
2. In a large mixing bowl, combine the chopped shrimp, chives, garlic, soy sauce, sesame oil, sugar, salt, and black pepper. Mix well.
3. To assemble the potstickers, place a small spoonful of the shrimp mixture in the center of a potsticker wrapper. Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half and pinch the edges together to seal. Repeat with remaining wrappers and filling.
4. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the potstickers, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
5. Add 1 cup of water to the skillet and immediately cover with a lid. Cook for 5-6 minutes until the potstickers are cooked through and the water has evaporated.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 240
Fat: 14g
Carbohydrates: 20g
Protein: 8g
Sodium: 570mg
Sugar: 2g
Substitutions for ingredients:
- Shrimp can be substituted with ground pork or chicken
- Chives can be substituted with green onions or scallions
- Soy sauce can be substituted with tamari or coconut aminos
- Sesame oil can be substituted with vegetable oil or canola oil
Variations:
- Add chopped shiitake mushrooms to the filling for extra flavor and texture
- Make a vegetarian version by using chopped tofu or mushrooms instead of shrimp
- Add a teaspoon of grated ginger to the filling for a spicy kick
Tips and tricks:
- Make sure to seal the potstickers tightly to prevent the filling from leaking out during cooking
- Use a non-stick skillet to prevent the potstickers from sticking to the pan
- Serve the potstickers immediately after cooking for the best texture and flavor
Storage instructions:
Leftover potstickers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the potstickers in a non-stick skillet with a tablespoon of water. Cover with a lid and cook over medium heat for 2-3 minutes until heated through.
Presentation ideas:
Arrange the potstickers on a platter and garnish with chopped chives or sesame seeds.
Garnishes:
Chopped chives, sesame seeds, or sliced green onions
Pairings:
Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a side salad
Troubleshooting advice:
- If the potstickers are sticking to the pan, add more oil to the skillet before cooking.
- If the potstickers are not cooked through after adding the water, add more water and cook for an additional 1-2 minutes.
Food safety advice:
Make sure to cook the potstickers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Potstickers are a popular Chinese dumpling that originated in the northern regions of China. They are typically filled with pork and vegetables and are pan-fried on one side before being steamed.
Flavor profiles:
The shrimp and chive potstickers are savory and slightly sweet with a hint of garlic and sesame oil.
Serving suggestions:
Serve the potstickers as an appetizer or as a main dish with a side of rice and vegetables.
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Region: Chinese