Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce

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.

Delicious! I made the sauce according to directions and like others I thought it needed some help. I added Thai Chili Sauce instead of paste and a lot of Sriracha hot sauce. It was a huge hit.

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

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!!

It was alright. I didn't really like it and was disappointed in it after all that work preparing it.

a little too labor intensive for me to make on a regular basis, but this is a great recipe and i will continue to make it for parties... i've gotten great reviews so far!

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.

Made these for a party yesterday and they went over great! I would make them again in a second. We didn't love the sauce however, next time I would skip it and just serve with a little hoisin sauce.

I really liked this meal! I used raw shrimp (they had plenty of time to cook using the cooking times given). I also used the slaw mix of cabbage and carrots. They were easy and tasty. The sauce was really quite good, but I luckily read from someone else to make it ahead of time to allow the ingredients to really incorporate. The peanut butter doesn't mix great at the beginning. Would be good with just a chilli garlic sauce or soy dipping sauce too. Yum!

Delicious! Make these and enjoy! I love that you can make them ahead to serve the next day. We would probably eat these as a meal with sides as well.

Excellent appetizer that was well worth the preparation time. It kept well in the warming oven though the evening. Be sure to make the sauce enough ahead to let the flavors blend. Fresh ginger is key. I took this dish to a wine tasting, and it was a hit.

I loved the pot stickers! Used raw shrimp because that's what I had (and the amount of time to cook the pot stickers is plenty of time to cook the shrimp as well) and I used the cole slaw mix with shredded carrots and cabbage. Also, I made some immediately and froze some for later. Previous reviewer who gave that suggestion, THANK YOU! They do cook exactly the same from frozen. Only reason I am giving this recipe 4 stars instead of 5 is the sauce, which was horrible and I threw it out. We ate them with a "sauce" made from the garlic chile sauce and soy sauce.

Much easier to make than I expected, especially using the cole slaw/carrot mix. I think it would have been just as easy to steam them over an aromatic liquid or boil them in broth, which would not require oil. I have some frozen, so I'll try that next. Trick to freezing them is to spread them out on a plate in the freezer, then when they're just a little bit frozen, throw them in a bag - that way they don't stick. The sauce was OK in small amounts, I might try something different next time.

Used 1 c. of shredded coleslaw mix with carrots in place of the shredded cabbage and carrots to save time. I sauteed the shrimp with chunks of fresh ginger and garlic for more flavor and used 2 tsp. of chili-garlic sauce for the hot sauce. We made 4 large postickers with egg roll wrappers and they turned out great!

this was awesome! I would add more hot sauce to the mix first. I agree it is time consuming. I made 48 of them and we actually ate them all! for the sauce, I mixed it with soy sauce and I liked that much better than the peanut sauce, so did the rest of the gang. I will probably double it again and then freeze the rest.

Everyone loved these! The prep wasn't too bad. My only suggestion is to either spray the skillet with PAM before adding the canola oil, or don't let the water evaporate completely, otherwise they may stick to the pan. I wasted half of my first batch! Also, I used chunky peanut butter in the sauce so it had peanuts in it. I garnished with sliver sliced green onions and crushed peanuts. I will definitely make this again!

This was a great dish. Low sodium soy is the way to go. I may just buy pnut sauce next time - I ended up ad-libbing that recipe to get it hot enough for me. Egg roll wrappers is a good idea if it's a meal vs app.

I loved this recipe although I did not make dumplings from it. I stir-fried the filling ingredients, added rice noodles and tosed it in the peanut sauce. Delicious and it was done in 20 minutes!