Shrimp And Mushroom Potstickers Recipe
These homemade potstickers are filled with a flavorful mixture of mushrooms, shrimp, and vegetables, wrapped in thin dumpling wrappers. The savory filling is complemented by a touch of soy sauce and sesame oil, creating a delicious and satisfying bite. Cooking these potstickers until crispy and golden brown adds a delightful crunch to each bite. Enjoy these tasty dumplings with a side of soy sauce for dipping!
— Constant Cookbook
Ingredients
- 8 ounces mushrooms, chopped small
- 2 Tablespoons salted butter
- 2 Tablespoons soy sauce
- 2 garlic cloves, minced
- 1 1/4 cups cabbage, chopped small
- 3/4 cup carrots (about 2), washed, peeled and grated/shredded
- 2 Tablespoons green onions, sliced lengthwise and then sliced thinly (about 1)
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound shrimp, peeled & deveined, smashed and chopped
- 1 package dumpling or wonton wrappers (if square, cut into round circles with a cookie cutter), about 48-50
Instructions
- In a non-stick skillet heat soy sauce and butter until the butter is melted. Add chopped mushrooms and cook for about 5 to 7 minutes stirring frequently. Remove from pan and allow to cool on a paper towel-lined plate.
- Prep vegetables and garlic and add to a large mixing bowl. Add sesame oil, vinegar and salt and pepper. Mix thoroughly with a large spoon. Smash the shrimp with the side your knife and chop. Add to the cabbage mixture and combine.
- Set up a small bowl of water and wnwrap dumpling wrappers (leaving them in the wrapper but also covering with a wet paper towel to insure they don't dry up) and one at a time, scoop about a teaspoon of filing into the middle of your wrapper. Dab a small spot of water onto the middle top of your dumpling, fold in half and press to seal. Using your thumb and finger, fold pleats into the dumpling on one side and then do the same for the other side. For reference, check out my video on how to wrap potstickers.
- Repeat until you have no more dumpling wrappers or no more filling.
- How to Cook the Potstickers
- I usually make about 8 to 10 at a time to not crowd the pan. Add 1/2 Tablespoon oil to a non-stick skillet and turn heat to medium. Add dumplings to the skillet and cover. Cook for about 2 to 3 minutes. If frozen, add an extra minute. Uncover and add 1/4 cup of water (1/3 cup if frozen) and recover and allow potstickers to steam for about 3 to 4 minutes (4 to 6 minutes if frozen).
- Serve with soy sauce.
- Notes:
- These potstickers definitely freezer friendly. Place uncooked dumplings onto a plate or a cookie sheet lined with parchment paper and freeze for at least 2 hours. Once frozen, they can go into a freezer friendly container or zippered plastic bag.
Yield
48 to 50 potstickers
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