These shrimp pot stickers won the "Starters and Beverages" category in the Cooking Light Ultimate Reader Recipe Contest. Recipe author Lindsay Weiss of Overland Park, KS, remarks, "I love the huge flavor packed into these tiny packages, especially when they're dipped in the peanut sauce. These are best served immediately, but they can be made in advance, refrigerated, and then served at room temperature."
3/4 cup shredded green cabbage
1/3 cup chopped green onions
1/4 cup matchstick-cut carrots
2 tablespoons chopped fresh cilantro
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 pound cooked peeled small shrimp
Dash of hot sauce
24 wonton wrappers
2 tablespoons cornstarch
1 tablespoon canola oil, divided
1 cup water, divided
1/4 cup water
1/4 cup peanut butter
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons seasoned rice vinegar
1 1/2 tablespoons chile paste with garlic (such as sambal oelek)
1/2 teaspoon sugar
Chopped green onions (optional)
How to Make It
To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water.
To prepare sauce, combine 1/4 cup water and next 5 ingredients (through sugar) in a small bowl, stirring with a whisk. Serve sauce with pot stickers. Garnish with chopped green onions, if desired.
Wine note: These exotically flavored pot stickers call for a wine that won't be a wallflower next to them. The sweet ginger spice and richness of the peanuts will be enhanced by the heady aromatics and lush mouthfeel of an Alsatian Gewürztraminer. Try one of the best producers from the world's best region for this grape varietal: Zind-Humbrecht 2005 Gewürztraminer Alsace, about $ —Karen MacNeil
Holy pot sticker success! these were delicious! I reduced the salt in the filling to 1/4 teaspoon and bet you could completely omit it. For the dipping sauce I made half without peanut butter for my husband - delicious both ways.
Voted excellent by both my husband and I; very tasty! Spicy peanut sauce gives good balance to strong ginger flavor without being overpowering. Low WWers Pts plus per serving (3pts) but will want at least 2-3 servings for a meal.
This is delish! I made this as an appetizer tonite and my husband proclaimed it 5 stars! I also used the coleslaw mix but did add in more matchstick carrots since the ready made doesn't have much carrot. SUPERB!!!!!
Love these! A little tedious, so I makes double batch and freeze half. They pop out of the freezer and cook perfectly! Added water chestnuts, but that's all. Didn't care for the sauce. I liked the soy sauce for dipping, my husband liked the hoisin sauce. Always a favorite!!
Loved, loved this recipe. Absolutely delish! The wontons by themselves have a ton of flavor so I opted not to make the sauce and instead mixed soy sauce with chile paste to taste and used that as my dipping sauce. Easy to make. It has a WOW factor for great presentation. Will definitely make this recipe over and over again.