Ginger Shrimp and Asparagus Potstickers
From Julie Van Rosendaal
These light, delicate potstickers are stuffed with fresh shrimp and asparagus spiked with ginger and soy. Simmer the dumplings in stock to make soup, or cook them in a hot, heavy skillet to make crunchy-bottomed potstickers. If you like, make a dipping sauce of equal amounts soy sauce and rice vinegar, with a pinch of brown sugar and a squirt of Sriracha chile sauce.
1 lb. asparagus, ends trimmed, cut into
1/2-1 lb. peeled, deveined raw shrimp
2-3 green onions, finely chopped
2 T. chopped fresh cilantro
1 T. soy sauce
2 t. grated fresh ginger
1 t. sesame oil
1 pkg. wonton wrappers, thawed if frozen
canola oil, for cooking
Put all of the filling ingredients into the bowl of a food processor and pulse until all the ingredients are well combined but still slightly chunky.
To fill the wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over and press the edges together, pressing them tightly to seal them, and pushing out any air bubbles. Place the wontons seam side up on a cookie sheet, pressing on them lightly to flatten their bottoms so that they stay sitting with their points upright. Cover with a tea towel to prevent them from drying out. (The potstickers can be prepared up to this point, covered with plastic wrap and frozen or refrigerated for up to 24 hours.)
When you’re ready to cook the potstickers, heat a generous drizzle of canola oil in a large, heavy skillet set over medium-high heat. Fill the skillet with potstickers, sitting them upright like they were on the cookie sheet, and cook them for a minute or two, until deep golden brown on the bottom. That bottom crust is what will keep them from sticking.
Pour about 1/4 c. stock or water into the pan. Cover, reduce the heat to medium and cook the potstickers for about 5 minutes – this will allow them to steam, cooking them through. Serve immediately. Makes 2 to 3 dozen potstickers.