Shrimp Shiitake Pot Stickers with Dipping Sauce
Whisk together a homemade dipping sauce and set it aside while you make a filling with scallions, shiitake mushrooms, bok choy, and shrimp. Fill dumpling wrappers and cook them in a skillet. Dumpling wrappers are sold in most large grocery stores and Asian markets.
Serves: 12Hands-on: 25 minutesTotal: 40 minutesDifficulty: Medium
- 1⁄4 cup plus 2 tablespoons soy sauce, divided
- 1⁄4 rice wine vinegar
- 1 1⁄2 tsp. sesame oil
- 1⁄2 tsp. chili garlic sauce
- 1 large egg
- 6 scallions, finely chopped
- 4 fresh shiitake mushrooms, diced
- 2 heads baby bok choy, chopped
- 1 lb. raw shrimp, deveined and diced
- 2 Tbsp. sesame oil
- 2 Tbsp. fresh ginger, grated
- 1 1⁄2 Tbsp. garlic, grated
- 1 1⁄2 Tbsp. cornstarch
- 1 tsp. ground black pepper
- 50 round dumpling wrappers
- 2 Tbsp. canola oil
- In a small bowl, whisk together 1⁄4 cup soy sauce, rice wine vinegar, sesame oil, and chili garlic sauce. Set aside
- In a large bowl, combine the egg, scallions, mushrooms, bok choy, shrimp, sesame oil, 2 tablespoons soy sauce, ginger, garlic, cornstarch, and pepper to form a uniform mixture.
- Pour 1⁄4 cup water into a small bowl. Place a dumpling wrapper on a work surface. Scoop a teaspoon of filling in the center of the dumpling wrapper. Dip your finger into the water and moisten the edges of the dumpling wrapper. Fold the wrapper in half to form a half-moon shape, pinching the wrapper tightly together. Press dumpling gently down on the plate, seam side up, so it can stand alone. Repeat until all of the filling and wrappers have been used.
- In a large non-stick skillet over medium heat, heat canola oil. Place about 12 pot stickers flat side down and fry for about 2 minutes, or until the bottom is browned. Add 1⁄4 cup water, cover and simmer for about 3 minutes, or until water has fully evaporated and bottoms are crisp. Repeat, adding oil and water as needed, for remaining pot stickers.
- Serve hot with dipping sauce.