These savory potstickers offer a perfect balance of textures, featuring plump shrimp and earthy shiitake mushrooms wrapped in delicate wonton skins. The filling is seasoned with ginger, scallions, and cilantro for a fresh, aromatic punch. Served alongside a warm cabbage slaw dressed with rice-wine vinegar, honey, and Vietnamese chili sauce, this dish delivers a satisfying crunch and a gentle heat. The combination of the crispy-bottomed dumplings and the sweet-and-spicy cabbage makes for an impressive yet approachable meal.
Shrimp & Shiitake Potstickers W/Chili Oil & Warm Cabbage Slaw
Description
These savory potstickers offer a perfect balance of textures, featuring plump shrimp and earthy shiitake mushrooms wrapped in delicate wonton skins. The filling is seasoned with ginger, scallions, and cilantro for a fresh, aromatic punch. Served alongside a warm cabbage slaw dressed with rice-wine vinegar, honey, and Vietnamese chili sauce, this dish delivers a satisfying crunch and a gentle heat. The combination of the crispy-bottomed dumplings and the sweet-and-spicy cabbage makes for an impressive yet approachable meal.Ingredients
Directions
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In a large bowl, combine the chopped shrimp, sliced shiitake mushrooms, minced scallions, chopped cilantro, minced ginger, soy sauce, salt, and 1 tablespoon of cooking oil. Mix thoroughly until all ingredients are well combined.
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Place a wrapper on a flat surface. Spoon about 1 tablespoon of the shrimp mixture into the center of the wrapper. Brush the edges of the wrapper with beaten egg white. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal. Pleat the edges if desired for a decorative finish. Repeat with remaining wrappers and filling.
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Heat 2 tablespoons of cooking oil in a large non-stick skillet over medium-high heat. Arrange the potstickers in a single layer in the skillet. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
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Carefully pour 1/4 cup of water into the skillet and immediately cover with a lid. Reduce heat to medium-low and steam for 5-7 minutes, or until the shrimp is cooked through and the wrappers are tender. Remove lid and let any remaining water evaporate.
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While the potstickers are cooking, prepare the warm cabbage slaw. In a large bowl, toss the napa cabbage squares and carrot matchsticks with rice-wine vinegar, Vietnamese chili sauce, honey, chili oil, and remaining cooking oil. Toss until evenly coated.
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Serve the crispy-bottomed potstickers immediately alongside the warm cabbage slaw.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 4g20%
- Cholesterol 60mg20%
- Sodium 800mg34%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover potstickers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness. Do not microwave as they will become soggy.
Substitutions: If gyoza or wonton wrappers are unavailable, you can use spring roll wrappers, though they may require slightly more water to soften. For the cabbage slaw, regular green cabbage can be used if napa cabbage is not available, but slice it thinly to ensure it cooks quickly.
Tips: Keep unused wrappers covered with a damp cloth while assembling to prevent them from drying out. Ensure the skillet is hot before adding the potstickers to achieve a good sear.
Variations: Add a dash of sesame oil to the filling for extra aroma. For a spicier slaw, increase the amount of chili oil or add fresh chopped chilies.
