Photo: Roberto Caruso
What's a party without potstickers? Lay out these onion- and shrimp-filled ones and watch them disappear.
1 cup chopped cilantro, (leaves and stems)
4 green onions, coarsely chopped
400 g frozen shrimp, thawed, peeled and patted dry
4 tsp minced ginger
1 tsp sesame oil
400-g pkg dumpling wrappers
¼ cup canola oil, divided
Pulse cilantro and green onions in a food processor until chopped. Add shrimp, ginger, soy sauce and sesame oil. Pulse until shrimp is coarsely chopped, about 10 pulses. Line a baking sheet with parchment. Fill a small bowl of water and set aside.
Place 2 tsp of filling in the centre of 1 dumpling wrapper. Lightly brush edge with water. Fold edge over filling to form a half moon, pressing to seal. Crimp edge, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling.
Heat 1½ tbsp of the canola oil in a large non-stick frying pan over medium. Add ⅓ of the potstickers, bottom-side down, and cook until browned, about 3 min. Add ⅔ cup water and increase heat to medium-high. Cover and cook until potstickers are cooked through, about 8 min. Uncover and cook, swirling the pan until water evaporates and bottoms are crispy. Transfer to a serving plate, wipe pan clean and repeat with remaining potstickers.
Protein 3g, Carbohydrates 16g, Fat 3g, Sodium 160mg.
Whisk together 2 tbsp soy sauce, 2 tbsp water, 1 tbsp rice vinegar and ½ tsp sesame oil.
Originally published in the November + December 2017 issue. Photo by Roberto Caruso.