Name: Shrimp Potstickers
Total time: 2 h 5 min
Cuisine: Asian
Ingredients: 3 cups minced napa cabbage leaves; 3/4 teaspoon table salt; 3/4 pound peeled, deveined shrimp , pulsed ten times in food processor; 6 tablespoons minced scallions (about 4 medium scallions, white and green parts); 1/8 teaspoon ground black pepper; 4 teaspoons soy sauce; 1 1/2 teaspoons grated fresh ginger; 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon); 1 egg , lightly beaten; 24 gyoza wrappers round (see note above); 4 teaspoons vegetable oil

Shrimp Potstickers

By America's Test Kitchen

Published on August 22, 2007

Time

1¼ hours, plus 20 minutes standing and 30 minutes chilling

Yield

Serves 6 as a first course (Makes 24 dumplings)

Ingredients

Filling

3 cups minced napa cabbage leaves ¾ teaspoon table salt ¾ pound peeled, deveined shrimp, pulsed ten times in food processor6 tablespoons minced scallions (about 4 medium scallions, white and green parts)⅛ teaspoon ground black pepper 4 teaspoons soy sauce 1 ½ teaspoons grated fresh ginger 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)1 egg, lightly beaten24 gyoza wrappers round (see note above)4 teaspoons vegetable oil

Before You Begin

We prefer to use gyoza wrappers. You can substitute wonton wrappers, but the cooking time and recipe yield will vary (see "Different Wrappers, Different Methods"). Potstickers are best served hot from the skillet; we recommend that you serve the first batch immediately, then cook the second batch. To freeze potstickers, place filled, uncooked dumplings in the freezer in a single layer on a plate until frozen, then transfer to a storage bag. There's no need to thaw frozen potstickers; just proceed with the recipe.

Instructions

Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; press cabbage gently with rubber spatula to squeeze out excess moisture. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.

Place 4 wrappers flat on work surface (keep remaining wrappers covered with plastic wrap). Place 1 slightly rounded tablespoon filling in center of each wrapper. Using pastry brush or fingertip, moisten edge of wrapper with water. Fold each wrapper in half; starting in center and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets. Position each dumpling on its side and gently flatten, pressing down on seam to make sure it lies flat against work surface. Repeat to form 24 dumplings. (Filled dumplings can be refrigerated overnight in single layer on baking sheet wrapped tightly with plastic wrap.)

Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately with Scallion Dipping Sauce (see related recipe). Let skillet cool until just warm, then wipe skillet clean and repeat with remaining dumplings and oil.