Savory Shrimp Potstickers with Zesty Sesame Dipping Sauce
These delightful shrimp potstickers are a perfect blend of tender shrimp, crunchy water chestnuts, and aromatic ginger, all encased in chewy wonton wrappers. The dish is elevated by a zesty dipping sauce that combines soy sauce, seasoned rice vinegar, and a hint of heat from red pepper flakes. A favorite in many kitchens, these potstickers make for a satisfying lunch or snack that can be easily frozen for later enjoyment. With my unique spin on a Weight Watchers classic, you can indulge without the guilt!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Reduced sodium soy sauce
1/4 cup (Whisked into the dipping sauce)
Seasoned rice vinegar
1/4 cup (Whisked into the dipping sauce)
Scallion
1 (Finely chopped for dipping sauce)
Toasted sesame seeds
1 teaspoon (Whisked into the dipping sauce)
Minced garlic
1 teaspoon (Whisked into the dipping sauce)
Red pepper flakes
1 pinch (Whisked into the dipping sauce)
Shrimp
1/2 lb (Peeled and deveined for filling)
Scallions
4 (Coarsely chopped for filling)
Water chestnuts
2 tablespoons (Coarsely chopped for filling)
Fresh ginger
1 tablespoon (Minced for filling)
Dry sherry
1 tablespoon (Added to the filling mixture)
Oyster sauce
1 tablespoon (Added to the filling mixture)
Dark sesame oil
1 teaspoon (Added to the filling mixture)
Minced garlic
1 teaspoon (Added to the filling mixture)
Garlic and red chili paste
1/2 teaspoon (Added to the filling mixture)
Egg white
1 (Whisked and added to the filling)
Wonton wrappers
36 (Used to encase the filling)
Instructions
1
Prepare the sesame dipping sauce by whisking together the reduced sodium soy sauce, seasoned rice vinegar, finely chopped scallion, toasted sesame seeds, minced garlic, and red pepper flakes in a small bowl. After mixing well, cover and refrigerate until serving.
2
Create the filling by placing the peeled and deveined shrimp, coarsely chopped scallions, chopped water chestnuts, minced fresh ginger, dry sherry, oyster sauce, dark sesame oil, minced garlic, garlic and red chili paste, and egg white into a food processor. Process until the mixture is smooth and well combined.
3
Lay out the wonton wrappers on a clean work surface. In the center of each wrapper, place approximately 1 teaspoon of the shrimp filling. Use a brush or your finger to lightly wet the edges of the wrappers with water. Fold each wrapper in half, pressing down firmly to seal, ensuring that no filling escapes. Repeat this step until all wrappers and filling are used, resulting in 36 dumplings.
4
At this point, you can choose to freeze the potstickers for later use or proceed to cook them. To cook, heat a non-stick skillet over medium heat and add about 8 potstickers at a time—be careful not to overcrowd the pan.
5
Pour enough water into the skillet to just cover the bottom, then bring it to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let the potstickers steam for about 5 minutes until they are cooked through.
6
After steaming, carefully drain any excess water from the skillet. Drizzle 1 teaspoon of vegetable oil over the potstickers, then cook them on medium heat for approximately 2 minutes on each side, until they are golden brown and crispy. Serve the potstickers warm with the prepared sesame dipping sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Shrimp Potstickers?
These are dumplings made with a blend of tender shrimp, crunchy water chestnuts, and aromatic ginger, encased in chewy wonton wrappers and served with a zesty dipping sauce.
How do you prepare the sesame dipping sauce?
Whisk together reduced sodium soy sauce, seasoned rice vinegar, finely chopped scallion, toasted sesame seeds, minced garlic, and red pepper flakes in a small bowl.
Should the dipping sauce be refrigerated?
Yes, after mixing the ingredients, cover the sauce and refrigerate it until you are ready to serve the potstickers.
How is the shrimp filling made?
Place shrimp, scallions, water chestnuts, ginger, dry sherry, oyster sauce, dark sesame oil, garlic, chili paste, and egg white into a food processor and process until smooth.
What type of shrimp should be used?
The recipe calls for 1/2 lb of shrimp that has been peeled and deveined.
How much filling should go into each wonton wrapper?
Place approximately 1 teaspoon of the shrimp filling in the center of each wonton wrapper.
How do you seal the potstickers?
Wet the edges of the wrappers with water, fold them in half, and press down firmly to ensure no filling escapes.
How many potstickers does this recipe make?
This recipe makes a total of 36 dumplings.
Can I freeze these potstickers?
Yes, once the potstickers are assembled and sealed, you can choose to freeze them for later use.
What is the first step in cooking the potstickers?
Heat a non-stick skillet over medium heat and add about 8 potstickers at a time without overcrowding the pan.
How do you steam the potstickers in a skillet?
Pour enough water to cover the bottom of the skillet, bring to a boil, then reduce heat to low, cover, and steam for 5 minutes.
How do you make the potstickers crispy?
After steaming and draining excess water, drizzle 1 teaspoon of vegetable oil and cook on medium heat for 2 minutes on each side until golden brown.
What kind of oil is used for the final pan-fry?
Vegetable oil is used to drizzle over the potstickers for the final browning stage.
What provides the crunch in the filling?
Coarsely chopped water chestnuts provide a crunchy texture to the shrimp filling.
Is there ginger in this recipe?
Yes, 1 tablespoon of minced fresh ginger is added to the filling for aroma and flavor.
What kind of sesame oil is used?
The recipe specifies 1 teaspoon of dark sesame oil for the filling mixture.
What type of vinegar is used in the sauce?
Seasoned rice vinegar is used to give the dipping sauce its zesty flavor.
How is the garlic used in this recipe?
Minced garlic is used in both the dipping sauce and the shrimp filling.
Does the recipe use chili paste?
Yes, 1/2 teaspoon of garlic and red chili paste is included in the filling for added flavor.
What is used to bind the shrimp filling?
One egg white is processed with the filling ingredients to help bind them together.
What kind of soy sauce is recommended?
Reduced sodium soy sauce is recommended for the dipping sauce.
Are there scallions in both the sauce and filling?
Yes, finely chopped scallions go in the sauce, and coarsely chopped scallions are processed into the filling.
Is this a Weight Watchers friendly recipe?
Yes, the description mentions it is a unique spin on a Weight Watchers classic for guilt-free indulgence.
How should the potstickers be served?
They should be served warm alongside the prepared zesty sesame dipping sauce.
Can I use dry sherry in the filling?
Yes, 1 tablespoon of dry sherry is added to the filling mixture for depth of flavor.
What gives the dipping sauce a bit of heat?
A pinch of red pepper flakes is added to the dipping sauce to provide a hint of heat.
How long does the whole cooking process take per batch?
It takes about 5 minutes of steaming followed by approximately 4 minutes of pan-frying.
What type of wrappers are used for the potstickers?
The recipe uses 36 standard wonton wrappers.
Should the shrimp be cooked before being put in the processor?
No, the shrimp should be raw (peeled and deveined) when processed into the filling; they cook during the steaming phase.
What category of food are these potstickers?
They are considered an Asian cuisine dish, often served as an appetizer, snack, or light lunch.