Whole Shrimp Potstickers
There's nothing wrong with the traditional method of making potsticker filling with ground or finely chopped meat, but something wonderful happened when I experimented with whole shrimp. A minimal approach to seasoning the filling enhances the flavor, while allowing the shrimp to be the stars of the show. And my favorite thing about potstickers is the contrast between one browned, crispy side and one softer, chewier, steamed side, which is how I cooked these, although you can crisp both sides if preferred. I just recommend you pick these up and eat them with your hands so you can enjoy every bit of the juicy, delicious filling.
You can use any hot sauce in place of Sriracha or sambal chile sauce.
You can marinate the shrimp a few minutes longer than 30 minutes, but no longer, otherwise the salt in the soy sauce can start to change the texture.
Depending on the size of your shrimp and how big you made your dumplings, the cook time may vary. You can brown and crisp both sides of the dumplings if desired.
This recipe makes 12 potstickers for either 2 entrees or 4 appetizer-sized portions, however the dough makes enough for about 36 potstickers. If you want to use up all the dough, just triple the ingredients for shrimp, dipping sauce, and pan-frying.
Nutrition data for this recipe includes the full amount of dough. The actual amount of dough consumed will vary.