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Apr 25, 2013 06:07 PM

Shrimp potstickers recipe

I need a great recipe. The CI one I tried had little shrimp taste. The addition of pork is fine. I've googled but it made my head spin. This is a favorite dish of my middle-school-age niece and nephew. Please help if you have tried a great recipe!

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  1. For my pescatarian niece I have adapted Ming Tsai's pork potsticker recipe from "Blue Ginger" with good results.

    4 Cup finely chopped Napa Cabbage
    1 Tb salt
    1/2 lb finely chopped raw shrimp (original recipe has fatty ground pork)
    2 Tb finely chopped ginger
    1 1/2 Tb finely chopped garlic
    2 Tb soy sauce
    3 Tb dark sesame oil
    1 lightly beaten egg

    Toss cabbage and half the salt in a bowl and macerate for 30 minutes. Squeeze cabbage as dry as possible. Combine all ingredients and fill potsticker wrappers. It makes around 50 - I freeze the excess on a parchment lined cookie sheet then transfer to a ziplock. They cook up fine right out of the freezer. As you have already made potstickers I won't bother with cooking instructions.

    Ming's dipping sauce is equal parts soy, rice vinegar, and scallion greens with 1/5 volume each of dark sesame oil and sambal oelek.

    Best of luck!

    1. Chopped raw shrimp
      Kabocha squash, blanched and cubed
      Sesame oil
      Soy sauce
      Minced ginger (peeled)
      White Pepper
      *Combine all ingredients and let it sit in the fridge for 2 hours (min).

      Make your own wrappers. Never buy premade; otherwise just buy the entire dumpling premade.

      1. Here is what I use.
        8 ounces raw shrimp roughly chopped (I smash a few to help adhesion)
        1 T of minced or grated pork fat
        2 T finely chopped bamboo shoots
        2 T finely chopped Water chestnuts
        1 tsp chopped green onion, cilantro or garlic chives
        1 tsp Chinese rice wine or dry sherry
        1 tsp Sugar
        1/4 tsp Asian sesame oil
        pinch of white pepper
        1/4 tsp salt, or to taste
        1 egg white, lightly beaten
        2 tsp cornstarch

        Mix everything in one direction till well blended
        Chill for a couple of hours

        2 Replies
        1. re: chefj

          How do you grate pork fat? And why do we need to mix in only one direction? BTW, I've recently started mixing, with advice from Andrea Nguyen, with one chopstick.

          1. re: c oliver

            Freeze fat back and it is grateable.
            Single direction stirring, Because that what Yímā said to do. She said it gives a better texture to the filling but I have never tested it. I probably never will in honor of Auntie.

        2. Thanks, all. I'll try a batch of each of these as my weekend project. The wrappers I bought before were too thick, so I'll make my own, hoping for patience. Thanks again.

          5 Replies
          1. re: KrumTx

            I recently took an Asian dumpling class and discovered that the wrappers are WAY easier to make than I feared. Have fun.

            1. re: KrumTx

              If you have a pasta machine its a great way to get the dough thin enough. I take it all the way down to 7 on the Atlas.

              1. re: ebethsdad

                And I use a tortilla press. Perfect little rounds, generally the right size. If too thick, roll them out with a small dowel. If too thin, reform into a ball, flatten with your hand a bit and repress.

                  1. re: chefj

                    The late CH Sam Fujisaka recommended and then that's what A. Nguyen suggested.