Name: Shrimp Pot Stickers with Ginger-Lemon Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/2 pound shrimp, peeled and deveined -; 1/4 cup thinly sliced scallions -; 1 large egg, lightly beaten -; 1/2 teaspoon kosher salt -; 1/4 teaspoon freshly ground black pepper -; 24 to 30 round wonton (or gyoza) wrappers -; 4 tablespoons canola oil -; DIPPING SAUCE: -; 3 tablespoons freshly squeezed lemon juice -; 2 tablespoons soy sauce -; 1 tablespoon barbecue sauce -; 1 teaspoon fresh grated ginger -; 1 teaspoon toasted sesame oil -; 1 scallion, thinly sliced -

Shrimp Pot Stickers with Ginger-Lemon Sauce

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Pot Stickers with Ginger-Lemon Sauce

1. 1/2 pound shrimp, peeled and deveined -

2. 1/4 cup thinly sliced scallions -

3. 1 large egg, lightly beaten -

4. 1/2 teaspoon kosher salt -

5. 1/4 teaspoon freshly ground black pepper -

6. 24 to 30 round wonton (or gyoza) wrappers -

7. 4 tablespoons canola oil -

8. DIPPING SAUCE: -

9. 3 tablespoons freshly squeezed lemon juice -

10. 2 tablespoons soy sauce -

11. 1 tablespoon barbecue sauce -

12. 1 teaspoon fresh grated ginger -

13. 1 teaspoon toasted sesame oil -

14. 1 scallion, thinly sliced -

How to cook deliciously - Shrimp Pot Stickers with Ginger-Lemon Sauce

1. Stage

In a food processor, pulse shrimp until ground. Transfer to a mixing

2. Stage

bowl. Add scallions, egg, salt and pepper.

3. Stage

Place 1 level teaspoon shrimp mixture onto each wonton wrapper. Brush edge with water and fold into a half moon to seal.

4. Stage

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings seam side up and cook 2 minutes. Add 1/4 cup water, cover and let steam 3 to 4 minutes. Cook the dumplings a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of the dumplings.

5. Stage

For dipping sauce: Whisk lemon juice, soy sauce, barbecue sauce, ginger and sesame oil. Stir in scallion.