Shrimp Potstickers with Soy Ginger Dipping Sauce

Is your family sick of turkey and mashed potatoes and turkey sandwiches and turkey and stuffing casserole and on and on and on???? Well so is mine and so when I announced tonight that we were having Chinese food, my kids exclaimed "YAY MOM!!" This is one of our favorite things to make and eat with Asian meals. I first saw this recipe in a Taste of Home Magazine, but I didn't like the dipping sauce so I created this one instead, which is just so so good!

Shrimp Potstickers with Soy Ginger Dipping Sauce
Print Recipe
First make the Sauce:


1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1 Tablespoon Sugar
2 teaspoons fresh grated Ginger Root
1/2 teaspoon Sesame Oil
1 teaspoon Thai Sweet Chili Sauce- if you don't have this then use 1/2 teaspoon red pepper flakes.

Mix all together, refrigerate while making potstickers.

Potstickers:
Note:I am doubling the original recipe because we love these SO much that 24 wasn't enough! And honestly, I just want to use the whole container of wonton wrappers once I buy it so this uses the whole package.


1 pound uncooked Shrimp, peeled and deveined *(if you're not a fish person, you can substitute pork.)
2 Eggs, Beaten
1/2 cup Green Onions, thinly sliced
1 teaspoon Kosher Salt
1/2 teaspoon Pepper
8 Tablespoons Canola Oil
1 package, about 56--round or square wonton wrappers. I like using round, but sometimes I only find the square ones.


In a mixing bowl, beat eggs. Add onions, salt, and pepper. In a food processor or blender, pulse shrimp til ground. Add shrimp to egg mixture and stir with a wire whisk til well combined. Place 1 level teaspoon shrimp mixture onto each wonton wrapper.

Brush edges with water and fold; if using sqare into a triangle, if using round into a half moon. Seal. This process of assembling the potstickers goes much quicker if you have some help. Isn't my assistant happy and wonderful?

In a large skillet, heat 2 Tablespoons oil over medium-high heat. Add 12 dumplings and cook for 2 minutes. Add 1/4 cup water, cover and let steam for 3-4 minutes. Repeat with remaining dumplings. Serve with dipping sauce. NOTE: you may be wondering if you turn the dumplings during cooking and the answer is "no", they come out with one side browned, the other steamed-looking. The only time I turn them is when I notice they over-browned in the first part of cooking, but I usually don't! That's more work!
Enjoy these while they last, they go quickly in my home!!