ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp, Cabbage, and Carrot Potstickers

Photo: Jennifer Causey; Styling: Claire Spollen

Active time 1 hr, 10 mins
Total time 1 hr, 10 mins
Yield

Serves 8 (serving size: about 5 potstickers and 1 tbsp. sauce)

No need for fancy folds: Just moisten wrapper edges and seal.

Ingredients

  • 2 tablespoons dark sesame oil
  • 1 tablespoon minced fresh garlic
  • 1/2 cup finely grated carrot
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 4 teaspoons chili garlic sauce, divided
  • 5 tablespoons lower-sodium soy sauce, divided
  • 1 1/4 pounds large shrimp, peeled, deveined, and finely chopped
  • 40 gyoza skins or wonton wrappers
  • Cornstarch
  • 1 1/3 cups plus 1 Tbsp. water, divided
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • Cooking spray

Nutrition Information

  • calories 195
  • fat 4.3 g
  • satfat 0.6 g
  • monofat 1.6 g
  • polyfat 1.6 g
  • protein 11 g
  • carbohydrate 25 g
  • fiber 1 g
  • cholesterol 89 mg
  • iron 0.0 mg
  • sodium 606 mg
  • calcium 60 mg
  • sugars 8 g
  • Est. Added Sugars 7 g

How to Make It

  1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 1/2 minutes, stirring constantly. Stir in carrot; cook 1 minute. Stir in cabbage; cook 3 minutes or until wilted. Stir in 1 tablespoon chili garlic sauce; cook 30 seconds. Remove pan from heat; stir in 2 tablespoons soy sauce. Cool; stir in shrimp.

  2. Arrange 8 gyoza skins on a clean work surface. Spoon about 2 rounded teaspoons shrimp mixture in center of each skin. Moisten edges of skins with water. Fold in half; press edges together to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat with remaining gyoza skins and shrimp mixture. Set aside, or follow freezing instructions.

  3. Bring remaining chili garlic sauce, remaining soy sauce, 1 tablespoon water, honey, and vinegar to a boil in a small saucepan. Cook 3 minutes or until thickened, stirring frequently.

  4. Heat a large skillet over medium heat. Coat both sides of potstickers with cooking spray. Arrange 10 potstickers in skillet; cook 2 minutes or until browned. Turn potstickers over. Carefully add 1/3 cup water to skillet; cover and steam 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove potstickers from pan; keep warm. Repeat with remaining potstickers and water. Serve with soy sauce mixture.

  5. How To: Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months. Reheat: Follow step 4 using frozen potstickers, steaming for 7 minutes.