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Asian-Inspired Recipe: Chinese Shrimp Potstickers

Asian-Inspired Recipe: Chinese Shrimp Potstickers

Add a splash of flavor to your summer

Asian-inspired small plates for the entire family

Family Features

The season of warm summer nights and bright sunny days calls for equally vibrant meals. As the season of entertaining continues, many at-home chefs are searching for exciting and flavorful meals to feed their family and friends.

According to Mintel’s 2018 U.S. Flavor Trends Report, consumers continually seek to be more adventurous with their palates by trying ethnic flavors, such as those found in Asian cooking. When the hotter summer weather calls for light, fresh snackable fare, give Asian small plates a try.

Have a go at a variety of flavorful appetizers like dippable Chinese Shrimp Potstickers, which pair perfectly with a savory Thai Chicken Satay and Light Cucumber Salad. Round out your meal with a satisfying Korean Beef Bulgogi and Kimchi over Sticky Rice, featuring irresistible and exotic flavors that can have your guests coming back for more.

To create impressive meals with a variety of ingredients, incorporate an option such as Nakano clean-labeled rice vinegars, which are available in seven varieties and feature easy-to-read labels showing no more than six real, recognizable ingredients to help enhance the flavors of summertime dishes.

For more fresh and flavorful summer dishes, visit NakanoOrganic.com.

Chinese Shrimp Potstickers

Prep time: 25 minutes
Cook time: 10 minutes
Servings: 6 (4 potstickers per serving)

24 wonton wrappers
8 ounces large raw shrimp, peeled, deveined and chopped
3 Tbsp. minced scallions
4 canned water chestnuts, minced (approximately 1/8 cup)
1 Tbsp. oyster sauce
3 Tbsp. Nakano Original Seasoned Rice Vinegar, divided
2 Tbsp. peanut oil
2 Tbsp. water, plus additional for wonton wrappers
pinch of salt
pinch of pepper
2 Tbsp. soy sauce
2 tsp. toasted sesame oil

To make potstickers: Set aside wonton wrappers. In large bowl, combine shrimp, scallions, water chestnuts, oyster sauce, 1 Tbsp. seasoned rice vinegar, peanut oil, water, salt and pepper. Fill one wonton wrapper with 1 tsp. filling.

Lightly wet edges of wonton wrapper with water, fold into triangle and pinch edges closed. Repeat with remaining wonton wrappers and filling.  

In large skillet over medium-high heat, heat peanut oil. Place potstickers in skillet and cook until golden on bottoms. Once browned, add 2 Tbsp. water to skillet, cover and cook 4 minutes until steamed. Remove lid and cook until water has evaporated.

To make dipping sauce: In medium bowl, combine soy sauce, remaining seasoned rice vinegar and sesame oil.

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