Crispy Shrimp And Pork Potstickers With Chili Soy Dipping Sauce Food

SHRIMP AND PORK POT STICKERS WITH A SOY-VINEGAR DIPPING SAUCE

Steps:

• Cut 15 shrimp into 3rds, crosswise. Set aside in the refrigerator.
• Chop the remaining shrimp. Transfer to a large bowl. Add the pork, shallot, soy sauce, rice wine, ginger, salt, and pepper. Mash the ingredients together, using your hands. Cover and refrigerate for about 2 hours to firm up the filling.
• Fill each wrapper with about 1/2 tablespoon of filling and add a piece of shrimp. Enclose by folding the wrapper in half and pinching together in the middle. Lift left corner and fold toward the center twice and seal. Repeat on the right side. Gently press the dumpling into a crescent shape and transfer to a baking sheet. Repeat with the rest of the wrappers.
• At this point, you can freeze these dumplings until you are ready to fry them.
• Combine the sauce ingredients listed above and refrigerate until ready to serve
• Coat the bottom of a 12-inch nonstick skillet with 2 tablespoons of oil. Arrange the dumplings in a circle with an outer ring and an inner ring. Add a few in the middle.
• Add 3 tablespoons of water to the pan, and set over medium heat. Cover with a glass lid. Let the dumplings cook. You will hear popping while the dumplings are cooking.
• Once the water has evaporated, after about 7 minutes for fresh dumplings, and 10 minutes for frozen dumplings, the sound will change from popping to steady crackling.
• Use a thermometer to check the temperature of the contents of the dumplings. They should be about 165 degrees F.
• Turn off the stove. Using a fish spatula, loosen the dumplings from the pan. Cover the pan with a large plate and flip the plate and pan over to deposit the dumplings onto the plate, like a tarte tatin.

EASY SHRIMP POTSTICKERS

Steps:

• Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way.
• To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag.
• Dipping sauce: Stir all the ingredients together in a small serving bowl.
• When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce.

SHRIMP SHUMAI AND PORK POT STICKERS WITH DIPPING SAUCE

Steps:

• For the shrimp shumai filling: Whisk to combine the egg whites and cornstarch in a medium bowl and set aside.
• Add the shrimp to a food processor and pulse into a chunky paste. Transfer the shrimp to a medium bowl and stir in the cornstarch and egg white mixture.
• Stir in the garlic, scallions, lemon zest, lemon juice, ginger, soy sauce and toasted sesame oil.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
• For the pork pot sticker filling: Mix to combine the pork, soy sauce, ginger, sambal, garlic, scallions, egg whites, water chestnuts, bell pepper and cilantro in a large bowl.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
• To make the dipping sauce: Combine the rice wine vinegar, fish sauce, sugar and sambal in a container, then cover and shake to combine. Set the dipping sauce aside while you assemble the dumplings.
• To cook: Place half of the wonton wrappers on a clean surface and add about 2 teaspoons of the shrimp filling to the center of each wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shumai on your work surface, flattening the bottom and allowing it to stand upright, and form into a basket shape.
• Place the remaining half of the wonton wrappers on a clean work surface and add about 2 teaspoons of the pork filling to the center of each wrapper. Working one at a time, brush the edges of the wrapper with water and fold over to make a half-moon. Pinch the edges to pleat and close the filling into the center.
• Line each tray of a bamboo steamer with a round of perforated steamer parchment paper or the cabbage leaves, if using, and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Working in batches, place the shrimp shumai in the steamer and cover with the lid. Steam the shumai until cooked through, 6 to 7 minutes.
• Heat the canola oil in a large nonstick skillet over medium-high heat. Working in batches, add the pork pot stickers and pour in 1/4 cup water. Cover the skillet and cook for about 5 minutes, then remove the cover and cook until the remaining water has evaporated and the bottom of the pot stickers are golden and crisp.
• Serve the shrimp shumai and the pork pot stickers with the dipping sauce.

PORK AND SHRIMP POT STICKERS

Steps:

• For the dipping sauce:.
• Place all ingredients in a small nonreactive bowl and stir to combine; set aside.For the filling:.
• Place cabbage and salt in a fine mesh strainer and toss with your hands to coat cabbage with salt. Place strainer over a large bowl and let sit for 10 minutes.
• After 10 minutes, squeeze any liquid from the cabbage with your hands, discard liquid, and place cabbage in the bowl used for straining.
• Add remaining ingredients and, using hands, mix thoroughly, pressing mixture against the side of the bowl until it forms a sticky mass.
• To form and cook:.
• Fill a small bowl with room-temperature water; set aside. Lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. Dip your finger in the water and trace around the edge of the wrapper to moisten. Fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. To the right of the midpoint, and only on the top side of the wrapper, fold three pleats angling back toward the midpoint. Pinch each pleat to seal.
• Repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed. Lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you. Gently push down to form a flat bottom.
• Place on a baking sheet and cover with plastic wrap. Repeat with remaining filling and wrappers. At this point, the pot stickers can be frozen and cooked later.
• In a large nonstick pan with a tightfitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
• Reduce heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter).
• Cover and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. Serve with dipping sauce.

WHOLE SHRIMP POTSTICKERS

Steps:

• Place 2 1/2 cups flour for dough in a bowl. Add salt and hot water and stir with a wooden spoon until it all comes together into a shaggy dough. Transfer to a work surface and knead until dough is very soft but not super sticky. Knead, roll, and stretch dough until smooth and fairly elastic, about 3 more minutes. Wrap dough with plastic wrap and let rest at room temperature for about 1 hour.
• Meanwhile, combine shrimp, green onions, garlic, soy sauce, sesame oil, and Sriracha in a non-reactive bowl; toss until shrimp are thoroughly and evenly covered. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
• Combine rice vinegar, soy sauce, chile sauce, and green onions for dipping sauce in a bowl. Stir and set aside until needed.
• Unwrap dough and cut off a small piece. Roll it into a ball and then press it into a flat disc on a floured surface. Use a rolling pin to roll it into a 3 1/2-inch circle, about 1/8 inch thick. Dip your finger into some cold, fresh water and moisten the edge of the circle. Spoon 1 shrimp into the center, along with a little bit of green onion and marinade. Fold dough around the shrimp and press edges together until perfectly sealed. Trim any excess dough from the ends and either discard or reuse. Crimp the edges a bit with your fingers, if desired. Transfer to a flour-dusted plate and refrigerate while you assemble the remaining potstickers.
• Brush a 10-inch nonstick pan with 2 teaspoons oil and place over medium-high heat. Once hot, place 6 potstickers in the pan with the flat sides down. Cook for 1 minute, then add 2 teaspoons butter to the pan. Tilt the pan as the butter melts to distribute it evenly and cook until the bottoms of the potstickers are golden brown, about 30 seconds. Add 2 to 3 tablespoons water and quickly cover with the lid. Steam dumplings until cooked through and most of the water has evaporated, 2 to 3 minutes. Remove from the heat and repeat to cook the remaining 6 potstickers with remaining oil and butter.
• Serve immediately with dipping sauce on the side.

POT STICKERS WITH SPICY DIPPING SAUCE

Steps:

• To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.
• To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.
• To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.
• To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.
• Serve the potstickers warm accompanied by the dipping sauce.

SHRIMP AND PORK POT STICKERS

Steps:

• Make dumplings:
• Stir together 1 1/2 cups flour and lukewarm water (1/2 cup) in a bowl until a shaggy dough forms. Knead on a lightly floured surface, adding more flour as needed if dough is sticky, until smooth, about 1 to 2 minutes. Dust dough lightly with flour and cover with an inverted bowl, then let stand at room temperature at least 10 minutes and up to 1 hour (to let gluten relax).
• If using fresh water chestnuts, scrub very well, then peel with a sharp paring knife and rinse. Cover fresh water chestnuts with 1 1/2 cups water in a 1-quart saucepan and bring to a boil, then boil until chestnuts are crisp-tender and slightly translucent, about 5 minutes. Drain in a colander and rinse under cold water to cool.
• Cut fresh or canned water chestnuts into 1/4-inch dice and put in a medium bowl along with shrimp, pork, scallions, soy sauce, ginger, and sesame oil. Knead mixture with your hands until just combined, then chill, covered, 10 minutes.
• While shrimp mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust work surface with flour. Halve dough and cover 1 half with inverted bowl. Pat remaining half into a flat square, then roll out into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed. Cut out 12 rounds, very close together, using cutter. (If dough sticks to cutter, lightly dip cutter in flour and shake off excess). Reroll scraps if necessary.
• Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to top layer of paper towels.
• Line another large baking sheet with paper towels and dust lightly with flour. With your hand palm-up, put 1 dough round on fingers near palm, then put 1 tablespoon pork mixture in center of round and fold it over filling to form an open half-moon shape. With a wet finger, moisten border along lower inner edge of round. Using thumb and forefinger of one hand, form 10 to 12 tiny pleats along unmoistened edge of dumpling skin, pressing pleats against moistened border to enclose filling. The moistened border will stay smooth and will automatically curve in a semicircle. Stand dumpling on a baking sheet and form 23 more dumplings in same manner (you may have some filling left over), arranging them in 1 layer, about 1/2 inch apart. Cover loosely with paper towels.
• Make sauce:
• Stir together soy sauce, vinegar, water, and chile oil in a small bowl. Restir just before serving.
• Cook dumplings:
• Heat vegetable oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then arrange 7 dumplings, seam sides up, in a tight spiral pattern in center of skillet. Arrange remaining 17 dumplings along outer edge (they should touch one another). Fry dumplings until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with a lid and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Using pot holders and holding plate and skillet tightly together, invert dumplings onto plate. Serve dumplings immediately, with dipping sauce.