Shrimp Potstickers

Name: Shrimp Potstickers
Yield: Serves 6 as a first course (Makes 24 dumplings)
Cuisine: Asian
Ingredients: 3 cups, minced napa cabbage leaves; 3/4 teaspoon, table salt; 3/4 pound, peeled, deveined shrimp, pulsed ten times in food processor; 6 tablespoons, minced scallions (about 4 medium scallions, white and green parts); 1/8 teaspoon, ground black pepper; 4 teaspoons, soy sauce; 1 1/2 teaspoons, grated fresh ginger; 1 medium clove, garlic, minced or pressed through garlic press (about 1 teaspoon); 1 , egg, lightly beaten; 24 , gyoza wrappers round (see note above); 4 teaspoons, vegetable oil

19 comments

Appears in Cook's Illustrated September/October 2006, America's Test Kitchen TV

Appetizers

Asian

Fish & Seafood

For our version of these Cantonese potstickers, we wanted a light filling, the right wrapper, and the perfect mix of flavors.

SERVES6 as a first course (Makes 24 dumplings)

TIME1¼ hours, plus 20 minutes standing and 30 minutes chilling

has video

WHY THIS RECIPE WORKS

We wanted a recipe for soft, savory pillows filled with tender shrimp and crunchy cabbage and spiked with a pleasing hit of garlic, ginger, and soy. To get there, we lightened up our filling by increasing the amount of cabbage after first s...

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