Ginger Shrimp Potstickers with Spicy Dipping Sauce

Most food bloggers are really good about posting recipes for an event or an occasion before hand so that you can use them for that specific occasion.

Examples include but are not limited to…

Pumpkin Pie for Thanksgiving

Dip for the Super Bowl

Burgers for the Fourth of July.

But not this food blogger.

I am not that organized, nor do I have that level of forethought.

Which doesn’t really hurt me at all, but really sucks for you.

Sorry. That’s what the labels on the side of this page are for.

I give you Pumpkin Pie in December, Onion Dip in August and Cheese Stuffed Burgers in April.

Whoops.

Which is why I’m sure you will not be surprised that I’m giving you a potsticker dish just one week after Chinese New Year.

Even though this is a little late, it is delicious any time of year.

Promise.

You will need…

For the Potstickers:

1 pound shrimp, peeled and deveined with tails removed

4 cloves garlic, roughly chopped

3 green onions, chopped

2 tablespoons ginger, finely chopped

1 teaspoons salt

1 egg

40 round wonton or gyoza wrappers (in the fresh pasta section of our local grocery store, I know this because I spent 20 minutes searching and finally had to ask)

3 tablespoons peanut oil

1 tablespoon sesame oil

For the Dipping Sauce:

1/3 cup ponzu

2 tablespoons soy sauce

1 green onion, minced

1 teaspoon chili sauce (like sriracha)

½ teaspoon minced ginger

Start by combining the shrimp, garlic, green onions, 2 tablespoons ginger, salt and egg in a food processor.

Pulse the processor until the mixture is combined well and there are no large chunks of shrimp.

Then, on a clean baking sheet or any other flat surface, lay out the wrappers.

Fill each wrapper with about 1 teaspoon of the shrimp mixture.

To close the wrappers, moisten the edge with a little water and fold them over.

Seal them by pressing he edges together and make sure all the air is out.

To cook the potstickers, heat both oils in a large sauté pan. When the oil is nice and hot, add the potstickers to the pan and cook until golden brown on one side. Should only take about a minute.

Flip the potstickers and add 3 ice cubes. DO NOT ADD WATER. Water and oil make the oil splatter.

Immediately cover the pan to let the potstickers steam and cook through. About 3 minutes.

While the potstickers are cooking, mix together all the ingredients for the dipping sauce. Whisk them together until completely combined.

When the potstickers are done, remove them to a large platter and serve with your dipping sauce.

Better late than never.

Love and Beer Floats

Angela