I love potstickers! They’re easy and fun to make at home. You can make these using ground ground chicken or pork instead of the shrimp. If so, you can skip using the food processor and instead mix the ingredients in a medium bowl.
1/2 lb large shrimp, peeled & deveined
1 teaspoon chili oil
1 teaspoon sesame oil
1 Tablespoon soy sauce
1 large carrot, peeled and grated fine
1 cup cabbage, chopped fine
1 teaspoon ginger, grated
1 shallot, minced
1 Tablespoon cilantro, chopped
black pepper, to taste
1 package of round wonton wrappers
1/3 cup soy sauce
1 tsp sesame oil
1 Tbsp rice wine vinegar
2 scallions, sliced thin
1/4 teaspoon red pepper flakes
Combine all the sauce ingredients in a small bowl. Set aside.
In a food processor, add the shrimp, egg, chili oil, sesame oil and soy sauce. Process into a paste. Transfer to a medium bowl and add the carrot, cabbage, ginger, shallot, cilantro and black pepper. Combine well.
Place a teaspoon of the filling in the center of each wrapper. Moisten the edges with a little bit of water. Seal, making sure the dumplings stand up. Place on a tray with waxed paper and continue filling all the wonton wrappers.
Heat a large skillet coated evenly with vegetable oil. Place the potstickers in the skillet standing and brown the bottoms for about 2 minutes. Add a cup of hot water and continue to cook for about 5 to 7 minutes with the skillet partially covered. Uncover and continue to cook until all the water is evaporated.
Serve with the dipping sauce on the side.