Are you a potsticker fan? Potstickers (or pot stickers) are delicious dumplings that are easier to make than you might guess! These dumplings are pan fried and steamed and can be filled with any number and combination of fillings~ shrimp, pork, mushrooms and /or veggies. Pan frying them gives the dumplings their crispy texture and crust, and lending them the name ‘potstickers’.
You can find a dumpling dough recipe in Chinese Soul Food, or use store-bought wonton, goyza or egg roll wrappers.
You can find wrappers in the refrigerated section with the produce in the grocery store. The egg roll wrappers I used were large, so I trimmed them using a 4-inch bowl as a template.
There are a number of dumpling recipes in Chinese Soul Food to satisfy your potsticker cravings: Pork and Chinese Cabbage; Spinach, Egg and Shitake; Pork, Shrimp and Chinese Chives; Beef with Chinese Mustard Greens; and Basil, Chicken and Shrimp. Let your taste buds be your guide to your fillings!
We used a favorite combination for these potstickers that my husband created~ Shrimp with Broccoli Slaw and Cashews. Broccoli Slaw is a combination of broccoli, carrots and red cabbage. You can find it next to the prepackaged cole slaw mixes. The chopped cashews lend the potstickers some texture and a satisfying crunch!
Make 12 pot stickers
12 Raw shrimp, (size 16 – 20 count) peeled, deveined and chopped
Chopped cashews or peanuts (about 1/2 cup)
Broccoli slaw (1 cup) chopped (or use cabbage/slaw)
1 tablespoon minced ginger
1 large egg, lightly beaten
2 teaspoons toasted sesame oil
1 teaspoon Sriracha, or more to taste
Wonton, goyza, or egg roll wrappers
3 to 4 tablespoons oil for frying (vegetable, peanut, or grapeseed oil)
Mix all ingredients through Sriracha in a small bowl. Add a heaping tablespoon of filling to wrapper, lightly brush water along the edges of wrapper with your finger and pinch wrapper together, pleating to seal. Repeat with remaining filling and wrappers.
Working in batches, heat vegetable oil in a large nonstick skillet over medium heat. When oil is hot and shimmering, add potstickers to pan so they don’t touch and cook until golden and crisp, about 2-3 minutes per side.
Add about 3 tablespoons of water to pan and cover with lid immediately. Allow water to cook off and let potstickers steam to finish cooking, about 3- 4 minutes. Remove from pan, keep warm and cook next batch.
Soy-Ginger Dipping Sauce, recipe from Chinese Soul Food
Makes About 1/2 cup
1/3 cup soy sauce
2 tablespoons rice vinegar
1 stalk green onion, finely chopped
2 large cloves garlic, finely chopped or crushed
1 tablespoon chopped fresh cilantro
1 teaspoon minced ginger
1 teaspoon Sriracha (optional)
In small bowl, combine all ingredients. Set aside at room temperature for at least 30 minutes to let flavors meld. The longer the mixture rests, the more intense the flavors will become.
The winner of a copy of
Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More, by Hsiao-Ching Chou
is Gayle Dodson!
Thank you to Sasquatch Books for providing a copy of Chinese Soul Food.