- Estimated Cooking Time: 55 Minutes
- Actual Cooking Time (Including Prep) 36 minutes
Alrighty, so this was my first attempt at making potstickers from scratch, and there were definitely some successes and failures. I’m going to make a second attempt, then publish it at the bottom of the post to see if I showed any improvement on my second try.
Even though the original recipes from the Food Network said it would take an entire 55 minutes to make these shrimp potstickers, their recipe is for making 40 of them! Well, I won’t eat that many so I figured I could make it in less time. I made 13 of them, and completed everything in 36 minutes.
If you get better at making the actual dumplings, you could knock this out in about 30 minutes and be munching down on fresh potstickers pretty quickly. That’s why I included them in my quick dinners reviews.
They certainly aren’t that hard to make. Just look at the simple ingredients!
Basically, throw the shrimp, soy sauce, egg, scallions, and garlic into a blender.
I know the recipe said to make it chunky, but somehow it turned out like mush. I think I know where I went wrong. I cut back on the amount of shrimp so I would make fewer potstickers, but didn’t cut back on soy sauce or egg, so there was a lot of extra liquid. The following photo is to show you what NOT do to!
The mush was still thick though, and worked alright for filling the wonton wraps.
Here’s my second attempt. I used more shrimp, less soy sauce, and less egg. It turned out MUCH BETTER! This is what your shrimp filling should look like.
I didn’t even know you could buy wonton wraps premade at the store! I had to go to a higher end store to find them, but you can find them at many regular stores depending on where you live. You can also make your own wraps, but that takes a lot longer!
My first attempt at making a stuffed dumpling. I just spooned the shrimpy stuff in there, and sealed it. Don’t forget to wet the edges of the wrap before adding your filling, since you need the sides to stick to each other. I had to press pretty hard to get them to stick since the dough was drying out after I laid out the wraps on the bread board.
Tip: don’t separate the wraps before you need them. Peel them off one by one!
You can already see from this picture that there’s too much liquid and it’s starting to bubble out. I overstuffed the pot stickers, and there was too much liquid in them. TWO FAILS.
After the bubbly stuff spilled out and cooked, I could see that it was egg based, and that’s how I figured out it was too much egg in the mixture. This is NOT what your potstickers should look like while frying.
Despite the mixture and stuffing failures. they cooked up pretty nicely, and got golden and crispy.
Hey, I didn’t say it was a total failure, did I?
However, after biting into the potstickers I could tell the mixture wasn’t quite right. It was good – both salty and shrimpy, but it was clearly not done by a pro. I’ll make a second attempt and update with the results and pics of the inside!
Here’s what they SHOULD look like while cooking.
I was not so hot on the recipe for the sauce they gave me. It used something called Ponzu, which is like a citrus style soy sauce thing. Meh. With Sriracha they put in there, I just wasn’t into it. I’d prefer just regular soy sauce with ginger and scallions! That’s more my speed.
Here’s what the new filling looks like. It’s a smaller potsticker, so it finished cooking first. But you can clearly see the chunkiness. Others I filled even more, and they were really, really tasty! I would maybe put more green onions in next time, to add a bit more flavor. I also used plain soy sauce with green onions + ginger in the sauce and it was way more tasty than the sauce recommended in the recipe.
Just soak some raw ginger and chopped green onions in the soy sauce and serve like that!