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Receta Shrimp And Vegetable Potstickers
by Global Cookbook

Shrimp And Vegetable Potstickers
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  Raciónes: 12

Ingredientes

  • 2 Tbsp. Vegetable oil
  • 1/2 lb Raw shrimp peeled, deveined,
  •     and roughly minced
  • 1/2 c. Minced white onion
  • 1/3 c. Finely-minced carrot
  • 1 c. Minced green cabbage
  • 1/2 c. Thinly-sliced and minced shiitake
  •     mushroom caps
  • 1/2 tsp Dry chili pepper flakes
  • 2 Tbsp. Sesame oil
  • 1/4 c. Low sodium soy sauce
  • 3 Tbsp. Rice wine vinegar
  • 3 Tbsp. Sugar
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 pkt Wonton wrappers, preferably round
  • 1/4 c. Water
  • 1/2 c. Honey
  • 2 Tbsp. Rice wine vinegar
  • 1 Tbsp. Low sodium soy sauce
  • 1/4 c. Warm mustard

Direcciones

  1. In large skillet or possibly a wok heat the vegetable oil till warm. Add in the shrimp, onion, carrot, cabbage and mushrooms and quickly stir-fry while combining the ingredients. Add in the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cold. When the mix is cold, begin making the potstickers.
  2. Lay out one wonton, brush the edge with water and put 1 tsp. of the filling into the middle of the wonton. Fold the edge over on the diagonal to create a packet. Trim the edges to eliminate any square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking. Potstickers may be frzn at this point.
  3. Using a bamboo steamer over a wok or possibly pot, heat 1 c. of water to a boil. Place the potstickers in the oiled steamer basket and steam them till the dough becomes translucent/soft, about 3 min. Remove from the basket and proceed to the skillet cooking process.
  4. Heat a non-stick skillet with 3 Tbsp. vegetable oil. When the pan is warm, add in sufficient potstickers to cover the bottom of the pan, but don't crowd them. Cook both sides till well browned and crisp. Continue in this manner till all of the potstickers are cooked. Keep them hot in a low oven while finishing the last batches. Serve with sweet mustard dip.
  5. Sweet mustard dip: Combine water, honey, vinegar, soy and mustard in a saucepan over low heat. Cook for 3 to 4 min to blend the flavors. Remove from the heat, let cold for several min till just hot and serve with potstickers.
  6. This recipe yields 40 to 50 potstickers.