Shrimp Pot Stickers

Delicious and perfect for a Dim Sung get together!

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  • Makes: 32 servings
  • Makes: 32 pot stickers
  • Prep: 45 mins
  • Chill: 1 hr
  • Cook: 11 mins per batch

Shrimp Pot Stickers

Directions

  1. For filling, in a bowl combine the first thirteen ingredients (through black pepper). Transfer mixture to a food processor. Cover and process until well mixed but still slightly chunky. Return to the bowl. Cover and chill at least 1 hour.
  2. Lightly flour a baking sheet. For each pot sticker, place about 2 teaspoons of the filling in the center of a gyoza wrapper. Moisten edge of wrapper with a little water. Fold wrapper in half over filling; pinch edges together to seal. Set pot sticker with sealed edge upright and press gently to slightly flatten the bottom. Transfer to the prepared baking sheet. Cover pot stickers with a clean kitchen towel.
  3. In an extra-large skillet heat 2 tablespoons of the oil over medium-high heat 1 minute or until very hot. Carefully place half of the pot stickers upright in skillet (make sure pot stickers do not touch). Cook about 1 minute or until bottoms are lightly browned. Reduce heat.
  4. Carefully add 2/3 cup of the water to skillet. Cover and cook 5 minutes. Cook, uncovered, 3 to 4 minutes or until all of the water is evaporated. Cook, uncovered, 2 to 3 minutes more or until bottoms are browned and slightly crisp. Using a wide metal spatula, gently remove pot stickers from skillet. Carefully wipe any remaining moisture from skillet.
  5. Keep pot stickers warm while cooking the remaining pot stickers, using the remaining 2 tablespoons oil and the remaining 2/3 cup water. If desired, sprinkle pot stickers with additional crushed red pepper and serve with Asian Slaw.
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Nutrition Facts (Shrimp Pot Stickers)

  • Per serving:
  • 40 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 8 mg chol. ,
  • 109 mg sodium ,
  • 4 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 2 g pro.
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