Ginger-Shrimp Pot Stickers

Jon and I made potstickers for the first time last weekend. I rarely make Asian food but this recipe was both flavorful and easy. Each potsticker was like a pouch full of delicous flavors. The peanut sauce took less than 3 minutes to throw together and completed the potstickers well.
The only part that was a little time consuming was assembling the filling in the wrappers, which took about 20 minutes. I assembled the whole batch on Sunday and cooked half then and Jon cooked up the rest Monday night. I just kept the assembled, uncooked potstickers on a baking sheet in the frig covered with plastic wrap.

Ginger-Shrimp Pot Stickers with Peanut Sauce

Adapted from Cooking Light

Yield: 24 pot stickers (4 entree servings)

Ingredients

Pot stickers:

• 1 cup coleslaw mix with carrots
  
• 1/3 cup chopped green onions
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/4 teaspoon salt
• 1/2 pound cooked peeled small shrimp (I steamed mine)
  
• Dash of hot sauce (like Tobasco)
  
• 24 wonton wrappers
• 2 tablespoons cornstarch
• 4 teaspoons canola oil, divided
• 1 cup water, divided
  

Sauce:

• 1/4 cup water
• 1/4 cup peanut butter
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons seasoned rice vinegar or mirin
  
• 1 tsp tobasco
• 1/2 glove garlic, minced
  
• 1/2 teaspoon sugar

Preparation

1. To prepare pot stickers, combine first 9 ingredients in a food processor; pulse 4 times or until coarsely chopped.

2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper.

Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

3. Heat 1 teaspoons canola oil in a large nonstick skillet over medium heat. Add 6 pot stickers to pan; cook 90 seconds or until bottoms are golden brown. Slowly add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water.

4. To prepare sauce, combine 1/4 cup water and next 5 ingredients (through sugar) in a small bowl and combine with a whisk, or mix in the food processor. Serve sauce with pot stickers.