Shrimp Pot Stickers (Dim Sum) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I really like the flavor combination for this potsticker, hope you do as well. If you can't find jiaotze wrappers at your Asian section, wonton wrappers will work Ingredients:
1 1/2 cups all-purpose flour |
1/2 teaspoon salt |
3 tablespoons vegetable oil |
boiling water |
250 ml shrimp (1 cup) |
250 ml bamboo shoots or 250 ml hearts of palm |
2 tablespoons chopped chives |
2 tablespoons lemon zest |
2 tablespoons soya sauce |
1 teaspoon sesame oil |
1 pinch salt |
1 pinch pepper |
5 tablespoons soya sauce |
2 tablespoons rice vinegar |
1 teaspoon sesame oil |
lemon zest (optional) |
Directions:
1. Chop the shrimp; combine all the ingredients for the filling.
2. Lay out 6 dough circles, place a spoonful of filling on each side, lightly moisten the edges; fold in half, pinch the edges together well to seal securely.
3. Place onto a plate. Cover with a cloth (the dough dries out quickly) and repeat the procedure with the remaining dough circles.
4. Heat 2 tablespoons oil in a skillet over high heat; reduce the heat to medium and add the dumplings.
5. Pan fry until the bottoms become crisp and brown. Add 125 ml (1/2 cup) water. cover and let simmer about 6 minutes, until the liquid has completely evaporated.
6. transfer to a plate with the stuck side showing. Serve warm with the sauce on the side.
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