No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Shrimp Pot Stickers with Sriracha-Ginger Dipping Sauce

Serve these shrimp pot stickers as a party appetizer. You can double the dipping sauce recipe and use it as a tangy stir-fry sauce or as a marinade for chicken, pork, or beef.

  • Prep:
  • Total Time:
  • Servings: 8
Shrimp Pot Stickers with Sriracha-Ginger Dipping Sauce

Source: Everyday Food, January/February 2011

Ingredients

For the Dipping Sauce

  • 1/2 cup soy sauce
  • 5 tablespoons white vinegar
  • 4 teaspoons Sriracha sauce
  • 2 tablespoons sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon toasted sesame oil
  • Scallion greens (optional), for garnish

For the Pot Stickers

  • 2 scallions, cut into 1-inch pieces
  • 1 medium carrot, diced medium
  • 1 large egg white
  • 1 pound large shrimp, peeled and deveined
  • 36 wonton wrappers
  • Nonstick cooking spray

Directions

  1. In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil; set dipping sauce aside.

  2. Make pot stickers: In a food processor, process scallions, carrot, egg white, and half the shrimp until a paste forms. Transfer to a medium bowl. Roughly chop remaining shrimp and add to bowl. Stir in 3 tablespoons dipping sauce.

  3. Working with one wonton wrapper at a time, place 1 scant tablespoon shrimp mixture in center. With a wet finger, moisten edge of wrapper, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while you work.

  4. Lightly coat a large nonstick skillet with cooking spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1 to 2 minutes per side. Carefully add 1/2 cup water to skillet, cover, and cook until water has almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until remaining water evaporates (reduce heat to medium if dumplings are overbrowning). Transfer pot stickers to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce if desired and serve alongside pot stickers.

Cook's Note

Freeze uncooked dumplings in a single layer, then store in freezer bags, up to 3 months.

Related Topics