Shrimp Potstickers

Oh how I love Asian food. I could eat it almost everyday and absolutely not tire of it.  One of my favorite appetizers are Potstickers/ Steamed Dumplings.  I love getting them at the Asian Market downtown and even Trader Joe's has great one's in their frozen section.  But up until the other night I never attempted making them myself.  I really, really needed to get some grocery shopping done, but in all of this snow I didn't really want to make the treck to the market.  I just so happened to have shrimp in my freezer, wanton wrappers in the fridge, a handful of veggies in the crisper and loads of Asian sauces, I figured tonight would be as good a night as any.  And guess what- they were amazing!!  I looked at a few recipes for inspiration, but then played around with them and made this one up according to what I happened to have on hand in my kitchen and pantry.  Scott was super impressed and we both gave these a 5 stars, it's a definite do again recipe.

For the Potstickers
1lb shrimp, cleaned and devined
1 stalk celery, chopped including the leaves (I used this instead of nappa cabbage, it worked really well)
1 carrot, cut into matchsticks
half an onion, chopped (if I had green onions I would have used these instead.  Use what you have onhand)
1/2 cup bean sprouts
2 teasoons fresh ginger, minced
1 Tablespoon cilantro
2 Tablspoons Soy Vay's Veri Veri Teriyaki Sauce
1/2 teaspoon Sesame Oil
1 8oz Package Wonton Wrappers or Gyoza Wrappers

For the Dipping Sauce
1/2 cup Soy Sauce
2 tablespoons Rice Vinegar
1/2 teaspoon chili sauce, to taste (I like Sriracha best)
1/4 teasoon Sesame Oil
1/2 teaspoon fresh ginger, minced
1/4 teaspoon toasted sesame seeds
a pinch of sugar, more if you like a sweeter sauce

Directions
Whisk all the ingredients for the dipping sauce and set aside.  The flavors will come together as it sits.

Take a half pound of the shrimp and put it in a food processor along with the celery (or nappa cabbage), carrots, bean sprouts, onion, ginger, cilantro, Teriyaki Sauce and sesame oil.  Pulse for 20 seconds or until smooth in consistency (you want a slight chunkiness, not soupy). Take the remaining half a pound of shrimp and chop into small chunks, then stir it into the mixture.

Now it is time to begin filling your wrappers!  I began with three wonton wrappers at one time and moved up to ten at a time.  Do what works for you.  As you go, you will get a rhythm.  Place just over a teaspoon of filling just off center of the wrapper.  Have a small bowl of water and a clean towel handy.  Moisten the edges of the wrappers with water, fold wrapper corner to corner to form a triangle.  Smooth the seam being sure not to let any filling to come out or they will fall apart while cooking.  Take a fork and gently press all the way around the seam to help seal and also to create a decorative edge.

I like to spray both sides of the dumplings with Pam so they won't stick to each other on the plate, or the pan when frying.  

Heat 2 Tablespoons of vegetable oil (not olive oil, it won't be able to get hot enough without burning) in a large skillet.  Add the dumplings and fry until golden brown, about 1 and a half minutes.  Add 1/2 cup hot water, partially cover and cook 4-5 minutes.  Move to a paper towel lined plate and drain slightly. Transfer to an oven-safe plate, cover with foil and keep warm in a low oven while you cook your next batch.

When ready to eat, transfer to a clean plate and serve with dipping sauce.  Enjoy!