Once you get the rhythm down, homemade potstickers are really quite easy. The tricky part is cooking them. Make sure you watch carefully during the browning stage, and don't cut back on the oil. They can easily stick to the pan!
Author: Nakano
Recipe type: Appetiser
Cuisine: Chinese
Serves: 6 servings (4 each)
Ingredients
24 wonton wrappers
8 ounces large raw shrimp, peeled, deveined and chopped
3 tablespoons minced scallions or green onions (white and green parts)
In a large bowl, stir together the shrimp, green onions, water chestnuts, oyster sauce, 1 tablespoon rice vinegar, salt, and pepper.
Add a little water to a small bowl.
Place 1 teaspoon of the shrimp filling in the center of a wonton wrapper. Dip your finger in the water, and run your finger around the edge of the wrapper to dampen it. Fold into a triangle and pinch the edges to seal. Repeat with the remaining filling and wonton wrappers.
Heat the 2 tablespoons oil for frying in a large skillet over medium-high heat. Arrange the potstickers in the skillet and cook until golden on bottoms, about 2 to 3 minutes.
Once browned, add the 2 tablespoons water to skillet. Cover and cook for 4 minutes, or until the wonton wrappers are tender and the filling is cooked through. Remove the lid and cook until the water has evaporated.
In a small bowl, whisk together the soy sauce, remaining 2 tablespoons rice vinegar, sesame oil, and honey (if using). Divide the mixture between small serving bowls, and sprinkle with toasted sesame seeds, if desired.
Serve the potstickers with the sauce for dipping.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chinese-shrimp-potstickers-with-sesame-soy-dipping-sauce