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SHRIMP & SHIITAKE POTSTICKERS

a close up of a plate of food

A Tom Douglas® Recipe


INGREDIENTS

Filling:

  • 3/4 pound peeled raw shrimp meat 
  • 1 1/2 cups fresh shiitake mushroom caps, thinly sliced 
  • 1/3 cup carrots, finely chopped 
  • 1 tablespoon peanut oil 
  • 2 tablespoons green onion or scallion, finely chopped
  • 2 tablespoons cilantro, finely chopped 
  • 1 tablespoon 'Rub with Love' Seafood Rub 
  • 2 teaspoons fresh ginger, peeled and grated 
  • 2 teaspoons chili-garlic paste, such as sambal 
  • 1 teaspoon garlic, minced 
  • 1 teaspoon kosher salt
  • 2 dozen square wonton wrappers, medium thickness 

Slurry: 

  • 1 ounce cornstarch 
  • 1 ounce all-purpose flour 
  • 2 cups cold water 

Mix all ingredients together. Set aside until ready to use. 

DIRECTIONS

  1. Place the shrimp meet in a food processor and process until coarsely pureed. (if the shrimp is wet, it is important to squeeze out as much liquid as possible before pureeing.) 
  2. Sauté the shiitake mushrooms and carrots in 1 tablespoon oil until soft, about 10 minutes, and allow to cool. 
  3. In a large mixing bowl, combine the pureed shrimp, sauteed shiitakes, Seafood Rub, carrots, green onion, cilantro, sesame seeds, chili-garlic paste, ginger, garlic, and salt. 
  4. Mix thoroughly. 
  5. To form potstickers, lay a wrapper down on your work surface.  
  6. Wet the edges of the wrapper with an index finger dipped in water. 
  7. Place one slightly rounded tablespoon of the filling in the center of the wrapper and bring the two opposing points of the wrapper together to for a triangle. 
  8. Press the edges together to seal.  Lightly wet the surface of the two straight sides of the triangle, making a series of small creases.  
  9. Place potstickers on a baking sheet or plate. 
  10. Add 1 tablespoon of oil and 2 tablespoons of slurry (stir slurry well before use) in a cold 6'' non-stick sauté pan, lay 6-8 potstickers flat in a pan, put pan over medium-high heat, cover and cook for 4-5 minutes. 
  11. Uncover pan, and continue to panfry for another 5-7 minutes, until all water evaporates, bottom is brown and crispy, and formed a crispy lace. 
  12. Serve with chili soy dipping sauce

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