Crispy Ginger Shrimp & Veggie Potstickers
Embark on a culinary journey with these Crispy Ginger Shrimp & Veggie Potstickers! These delightful bundles are bursting with bold flavors, combining the sweetness of succulent shrimp with the freshness of vibrant veggies like green cabbage, carrots, and bright cilantro. The potstickers are pan-fried to achieve a perfectly golden, crispy bottom, followed by steaming that locks in moisture and flavor. Each bite is a wonderful balance of textures—crispy, tender, and juicy. Easy to make, these potstickers are destined to become your new favorite appetizer or snack, especially when paired with a creamy and zesty peanut dipping sauce. Your guests won't be able to resist these little packs of goodness as they disappear almost instantly from the plate!
36
Servings
50
Calories
19
Ingredients
Ingredients
green cabbage
3/4 cup (shredded)
green onion
1/3 cup (chopped)
shoestring carrots
1/4 cup (uncooked)
fresh cilantro
2 tablespoons (chopped)
low sodium soy sauce (Tamari)
1 tablespoon (liquid)
ground ginger
1 teaspoon (spice)
sesame oil
1 teaspoon (liquid)
salt
1/2 teaspoon (seasoning)
cooked shrimp
1/2 lb (peeled)
hot sauce
1 dash (to taste)
wonton wrappers
24 (uncooked)
cornstarch
2 tablespoons (for dusting)
canola oil
1 tablespoon (divided, for frying)
water
1 cup (divided for steaming)
peanut butter
1/4 cup (smooth)
low sodium soy sauce (Tamari)
2 tablespoons (liquid for sauce)
seasoned rice vinegar
1 1/2 tablespoons (liquid)
red pepper flakes
1 teaspoon (for spice)
sugar
1/2 teaspoon (for sauce)
Instructions
1
In a food processor, combine the shredded cabbage, green onions, shoestring carrots, cilantro, soy sauce, ground ginger, sesame oil, salt, and cooked shrimp. Pulse until the mixture is coarsely chopped, ensuring not to over-process it.
2
On a clean surface, work with a few wonton wrappers at a time, keeping the remaining wrappers covered with a damp towel to prevent drying out. Spoon approximately 1 1/2 teaspoons of the shrimp and veggie mixture into the center of each wrapper. Moisten the edges of the wrapper with water. Fold two opposite corners to the center, pinching to seal. Then, bring the remaining two corners to the center, pinching to ensure they are tightly sealed. Press all edges to create a secure seal.
3
Place the prepared potstickers on a large baking sheet dusted with cornstarch to prevent sticking.
4
Heat 1 1/2 teaspoons of canola oil in a large nonstick skillet over medium-high heat. Add about 12 potstickers at a time, cooking for 2 minutes, or until the bottoms are golden brown. Shake the pan gently to prevent sticking.
5
Once golden, carefully add 1/2 cup of water to the skillet, cover with a lid, and steam for 4 minutes. After steaming, uncover the pan and cook for an additional 3 minutes, or until all the liquid has evaporated and the potstickers are crisp.
6
Repeat the cooking process with the remaining potstickers, adding more oil and water as needed.
7
For the dipping sauce, whisk together the peanut butter, soy sauce, seasoned rice vinegar, red pepper flakes, and sugar in a small bowl.
8
Serve the potstickers hot, accompanied by the peanut dipping sauce. They can also be kept warm in a low oven covered with tinfoil or enjoyed at room temperature.
Nutrition Information
2
Fat
5
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Ginger Shrimp & Veggie Potstickers?
They are savory bundles filled with shrimp, cabbage, carrots, and cilantro, which are pan-fried for a crispy bottom and then steamed for a tender finish.
What is the main protein in this recipe?
The main protein is 1/2 lb of cooked, peeled shrimp.
Which vegetables are used in the filling?
The filling uses shredded green cabbage, chopped green onions, shoestring carrots, and fresh cilantro.
What type of wrappers are required?
The recipe requires 24 wonton wrappers.
How many servings does this recipe provide?
This recipe makes approximately 36 potstickers.
What is the calorie count per serving?
Each serving contains approximately 50 calories.
How should the filling be prepared?
Pulse the cabbage, onions, carrots, cilantro, soy sauce, ginger, sesame oil, salt, and cooked shrimp in a food processor until coarsely chopped.
Should the shrimp be raw or cooked before starting?
The recipe specifically calls for 1/2 lb of cooked shrimp.
How do I keep wonton wrappers from drying out during assembly?
Keep the wrappers covered with a damp towel while you work on the others.
How much filling goes into each potsticker?
Spoon approximately 1 1/2 teaspoons of the shrimp and veggie mixture into the center of each wrapper.
How do you seal the potstickers?
Moisten the edges with water, fold opposite corners to the center to seal, then bring the remaining corners to the center and press all edges securely.
Why is cornstarch used on the baking sheet?
Cornstarch is used to dust the baking sheet to prevent the prepared potstickers from sticking.
What oil is best for frying these potstickers?
The recipe recommends using canola oil for frying.
How long do you pan-fry the potstickers?
Pan-fry them for about 2 minutes or until the bottoms reach a golden brown color.
What is the steaming process?
Add 1/2 cup of water to the skillet, cover with a lid, and steam for 4 minutes.
What do I do after the 4-minute steaming period?
Uncover the pan and cook for an additional 3 minutes until the liquid has evaporated and the potstickers are crisp.
What are the ingredients for the dipping sauce?
The sauce consists of peanut butter, soy sauce, seasoned rice vinegar, red pepper flakes, and sugar.
How is the peanut dipping sauce prepared?
Whisk the peanut butter, soy sauce, vinegar, red pepper flakes, and sugar together in a small bowl.
Is the dipping sauce spicy?
Yes, it contains red pepper flakes for a zesty kick.
How should I serve the potstickers?
Serve them hot alongside the prepared peanut dipping sauce.
Can these be kept warm for a party?
Yes, they can be kept warm in a low oven covered with tinfoil.
What is the texture of the finished dish?
The texture is a balance of crispy on the bottom and tender and juicy on the inside.
How much sesame oil is in the filling?
The filling includes 1 teaspoon of sesame oil.
What type of ginger is used?
The recipe uses 1 teaspoon of ground ginger spice.
Can I use Tamari instead of soy sauce?
Yes, the recipe suggests low sodium soy sauce or Tamari.
How much rice vinegar is needed for the sauce?
The dipping sauce requires 1 1/2 tablespoons of seasoned rice vinegar.
What is the protein content per serving?
Each serving contains 4 grams of protein.
How many grams of fat are in one serving?
There are 2 grams of fat per serving.
What prevents the potstickers from sticking during frying?
Gently shaking the pan during the initial frying phase helps prevent sticking.
Are these suitable as an appetizer?
Yes, they are described as a perfect appetizer or snack for guests.