Crab, Shrimp and Pork Pot Stickers

Crab, Shrimp and Pork Pot Stickers

I absolutely love eating pot stickers. What’s not to love about them? Crispy on one side, tender on the other and bursting with a flavorful crab, shrimp and pork filling. These are simple to assemble and sheer gold sitting in your freezer! The uncooked pot stickers can be placed on a parchment-lined tray (make sure they’re not touching) and frozen. Transfer to a plastic freezer bag and store for up to a month. To cook the frozen pot stickers, add an extra minute to the cooking time after the water is added.

Ingredients

for the dipping sauce:
⅓ cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon granulated sugar
1 green onion, minced

for the filling:
½ cup fresh crabmeat, picked over
½ cup peeled raw shrimp, coarsely chopped
¼ pound unseasoned ground pork
6 water chestnuts, rinsed and diced
½ cup green onion, chopped
1½ tablespoons low-sodium soy sauce
2 teaspoons fresh ginger, minced
1 teaspoon sesame oil

for forming and pan frying:
24 (3-inch) round dumpling, pot sticker or gyoza wrappers (found in the refrigerated aisle of your grocery store)
1 tablespoon peanut oil
⅓ cup warm water

Directions

make the sauce:
Combine all and serve in a small bowl.

make the filling:
Combine all in a medium-size bowl until just combined.

make the dumplings:
Put a level tablespoon of filling in the center of each round, then brush half way around the edge with a little water and fold in half, pressing edges together to seal, leaving a small opening at each end of semicircle. As they are completed, place the pot sticker on a parchment paper-lined tray. Continue with remaining wrappers.

Heat peanut oil in a 12-inch nonstick skillet over medium heat until hot, then remove from heat and arrange dumplings in a tight circular pattern seam side up in oil (they should touch one another). Cook, uncovered, over medium heat until oil sizzles, then drizzle warm water over pot stickers and cook, covered, until pot sticker bottoms are browned, 8 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates. Invert a large plate with a rim over skillet. Using pot holders, hold plate and skillet together and invert skillet. Remove skillet and serve pot stickers warm with dipping sauce.

Make ahead:
Pot stickers can be formed 4 hours ahead. Chill in 1 layer, not touching, on a parchment paper-lined tray, loosely but completely covered with plastic wrap.

Makes 24

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