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Shrimp, Cabbage, and Carrot Potstickers

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Rate this recipe 5/5 (4 Votes)

Ingredients

  • 2 tablespoons dark sesame oil
  • 1 tablespoon minced fresh garlic
  • 1/2 cup finely grated carrot
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 4 teaspoons chili garlic sauce, divided
  • 5 tablespoons lower-sodium soy sauce, divided
  • 1 1/4 pounds large shrimp, peeled, deveined, and finely chopped
  • 40 gyoza skins or wonton wrappers
  • Cornstarch
  • 1 1/3 cups plus 1 Tbsp. water, divided
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • Cooking spray

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 1/2 minutes, stirring constantly. Stir in carrot; cook 1 minute. Stir in cabbage; cook 3 minutes or until wilted. Stir in 1 tablespoon chili garlic sauce; cook 30 seconds. Remove pan from heat; stir in 2 tablespoons soy sauce. Cool; stir in shrimp.

2. Arrange 8 gyoza skins on a clean work surface. Spoon about 2 rounded teaspoons shrimp mixture in center of each skin. Moisten edges of skins with water. Fold in half; press edges together to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat with remaining gyoza skins and shrimp mixture. Set aside, or follow freezing instructions.

3. Bring remaining chili garlic sauce, remaining soy sauce, 1 tablespoon water, honey, and vinegar to a boil in a small saucepan. Cook 3 minutes or until thickened, stirring frequently.

4. Heat a large skillet over medium heat. Coat both sides of potstickers with cooking spray. Arrange 10 potstickers in skillet; cook 2 minutes or until browned. Turn potstickers over. Carefully add 1/3 cup water to skillet; cover and steam 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove potstickers from pan; keep warm. Repeat with remaining potstickers and water. Serve with soy sauce mixture.

Assembled potstickers can be frozen and cooked at a later time. To freeze, sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months. Reheat: Follow step 4 using frozen potstickers, steaming for 7 minutes.

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