- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1 lb. shrimp, peeled and deveined
- 4 tablespoons shredded carrot
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons minced green/spring onion
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Freshly ground black or white pepper, to taste
- 1 package gyoza or wonton wrappers
- Olive or canola oil for browning
- Water for dampening and steaming
In a food processor, add all ingredients except the last three and pulse until just blended. Transfer this filling mixture to a shallow bowl and place at the top of your work area.
Fill a small bowl with water and place on one side of your work area (right side if you are right-handed). Place stack of wonton wrappers on the other side of your work area.
Take one wonton wrapper and lay in the middle of your work area. Dip your pointer finger into water and trace the outer edges of the wrapper with your finger to dampen. Place a heaping teaspoon of filling in the center of the wrapper. Fold corners up to meet and pinch the edges together to form an enclosed pouch. Place pouch on a platter and repeat with remaining wrappers and filling.
Heat 2 tablespoons oil in a large skillet or wok. When oil is ready, be sure entire bottom of skillet is coated and carefully add the dumplings and cook on high heat until the bottom is golden brown (about 1 minute).
Without turning the dumplings over, add 1/2 cup of water and cover for about 1 minute to cook the raw filling. Uncover and continue cooking until most of the liquid is absorbed.
Serve the potstickers with the browned side on top along with soy sauce mixed with minced ginger for dipping.
Find wonton wrappers in the produce section of your grocery.