Shrimp and Chive Dumplings are full of flavorful, fresh ingredients wrapped in tender dough. Store-bought dumpling or wonton wrappers make these simple to make. You can steam or pan-fry them and they freeze well for future easy dinners. To adjust the servings in this recipe, click on the number next to servings.
0 Make filling: In the bowl of a food processor, combine shrimp, ginger, coleslaw mix, chives, toasted sesame oil, and salt. Pulse a few times until all of the ingredients are coarsely chopped and evenly combined (do not over-chop).
1 Assemble dumplings: Set out 4 to 6 wrappers on a flat surface (keep the other wrappers covered loosely with a damp paper towel while you work so that they don’t dry out. Fill each wrapper with about 1 ½ teaspoons of the shrimp mixture. Set a small bowl of water near the wontons and dip your fingers in water, running them around the outsides of each wrapper (this will help them to seal). Pinch the wrappers closed tightly, pressing out any air. Set the finished potstickers on a parchment-lined plate or sheet pan.
2 Cook dumplings in one of the following ways:Steam: To steam the dumplings, prepare a bamboo steamer over boiling water and line it with parchment paper to prevent sticking. Arrange the dumplings in the steamer, leaving space in between them. Steam until cooked through, 8 to 10 minutes.Pan-fry: To pan-fry the dumplings, heat a large nonstick pan over medium heat. Add 2 Tablespoons of cooking oil. When oil begins to shimmer, add potstickers in a single layer and cook without moving until the bottoms are golden brown, about 3 minutes. (Note: Cook potstickers in batches if needed.) Add water to the pan and cover with a tight-fitting lid. Cook, covered, for 2 to 4 minutes to let the potstickers cook through. (You can remove one and slice it open to see if it is cooked through.) Remove lid, and continue cooking until all of the water evaporates.
3 Serve potstickers with dipping sauces.
