Shrimp Potstickers

These tasty stuffed dumplings are great for appetizers and can even be featured as an entrée with your favorite side dishes. I do not recall ever having any leftovers!

Dough Ingredients

2½ cups all-purpose flour (or more as needed)
3/4 tsp salt
1 cup hot water

Shrimp Ingredients

12 large shrimp - peeled and deveined
3 Tbsp green onions - finely sliced
2 cloves garlic - minced
2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp Sriracha sauce

Dipping Sauce Ingredients

1/2 cup seasoned rice vinegar
2 tsp soy sauce
2 tsp Crystal chili sauce
1 tsp Chopped Green Onions

Preparation

Place 2-1/2 cups flour in mixing bowl, add salt and hot water and stir until it comes together to form a soft dough. Transfer to a lightly floured surface and knead until very soft but not sticky; work a sprinkling more flour into the dough if necessary. Continue kneading, rolling, and stretching until smooth and elastic – about three minutes. Place dough in bowl and cover with plastic film, rest at room temperature for one hour.

Combine rice vinegar, soy sauce, chili sauce, and green onions for dipping sauce in small bowl. Stir and set aside.

Combine shrimp, green onions, garlic, soy sauce, sesame oil, and Sriracha sauce in a bowl; toss until shrimp are thoroughly covered. Cover with plastic wrap and marinate in refrigerator for 30 minutes.

Unwrap dough and pinch off a small piece. Roll into a ball between palms, then use rolling pin to flatten into a circle about four inches diameter and one-eighth inch thick. Repeat to make twelve pieces.

Place one shrimp in center of flattened dough along with a little bit of the green onion and marinade. Moisten edges of dough slightly with cold water, then fold dough around the shrimp and press moistened edges together to seal. Transfer to a flour-dusted plate and cover with a towel while you assemble the remaining potstickers.

In a large frying pan, add four teaspoons vegetable oil and four teaspoons unsalted butter. Bring to medium heat.

When the frying pan is heated, place potstickers in the pan with the flat sides down. Cook for 1 minute until golden brown. Turn to cook the other side about 30 seconds. Add 3 tablespoons water and cover immediately. Steam dumplings until cooked through and most of the water has evaporated – about 2 to 3 minutes.

Serve immediately with dipping sauce.

Yields – 12 Potstickers