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!
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!
Chopped raw shrimp
Kabocha squash, blanched and cubed
Minced ginger (peeled)
*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.
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