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Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell Photo by: Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell

Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce

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."

Cooking Light MARCH 2008

  • Yield: 12 servings (serving size: 2 pot stickers and 1 tablespoon sauce)

Ingredients

  • Pot stickers:
  • 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
  • Sauce:
  • 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
  • Remaining ingredient:
  • Chopped green onions (optional)

Preparation

1. 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.

2. 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.

3. 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 $22. —Karen MacNeil

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 35%
  • Fat: 4.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 7.1g
  • Carbohydrate: 13.6g
  • Fiber: 0.9g
  • Cholesterol: 30mg
  • Iron: 1.1mg
  • Sodium: 484mg
  • Calcium: 25mg
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Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce recipe

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