I will say though, what a pain in the butt! I have a new found respect for those poor guys holed up in the prep areas of dumpling restaurants hand stuffing and sealing these little buggers. Lots o' work! But these tasted remarkable so perhaps they will appear in my kitchen again on a day when I have loads of extra prep time. Maybe.
So, my last Martha Stewart recipe for this week, shrimp pot stickers.
1/2 cup soy sauce
5 tbsp white vinegar
4 tsp (or more) Sriracha sauce
2 tbsp sugar
1 tbsp grated fresh ginger
1 tbsp toasted sesame oil
2 scallions, cut into 1 inch pieces
1 medium carrot, diced
1 large egg white
1 lb large shrimp, peeled, deveined & tails removed
36 wonton wrappers
In medium bowl, whisk soy sauce, vinegar, Sriracha, sugar, ginger and sesame oil. Set aside.
In food processor, process scallions, carrot, egg white and half the shrimp until a paste forms. Transfer to medium bowl. Roughly chop remaining shrimp and combine with paste. Stir in 3 tbsp dipping sauce.
Place a scant tbsp shrimp mixture in center of one wonton wrapper. With a wet finger, moisten edges, then fold over filling and press to seal. Place on a dish covered with toweling while you prep remaining wontons.
Lightly coat a large skillet with cooking spray. In batches, cook dumplings until browned on both sides. About 1 to 2 minutes per side. Add 1/2 cup water to skillet, cover, and cook until tender, about 3 minutes. Remove cover and continue cooking until almost all water has evaporated. Transfer to plate. Wipe skillet clean and start over with remaining stickers. Serve with dipping sauce.
I had never worked with wonton wrappers before, and filling and sealing each one at a time was time consuming. I did get better towards the end though, and amazingly, none of them opened during cooking. Best of all, these are so incredibly good. The sauce intensified in the fridge too, so my lunch leftovers were extra delish.
What is the most time-consuming recipe you make that you just can't live without?