Recipe by Laurita
From www.TopSecretRecipes.com I made this recipe from the Top Secret Recipe (clone of the restaurant) version. It was gross pureeing the raw shrimp, but you don't have to worry about the size of the shrimp. They came out beautiful, I made extra to use up all my shrimp, then froze about a dozen of them. I love these dumplings (sometimes called potstickers) and at least I know what's really inside! Actually, spraying the steamer with non-stick spray would probably prevent any sticking. Great authentic appetizer for a stir-fry night!
Top Review by catsoplenty
I made these dumplings and they are great!! I made them like little "purses", using less filling in each. I steamed and fried them, getting the bottom nice and brown and crispy. I used a different dipping sauce (Recipe #323733). I've been searching for a copycat recipe of the dumplings from Ruby Tuesday.....which have a chicken filling..... so I think I'll try this same recipe using chicken or pork since the seasonings worked so well with the shrimp. Thanks!!!
- 1⁄2 cup water
- 1⁄4 cup soy sauce (low sodium)
- 2 tablespoons granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon chopped green onion (green part only)
- 1⁄2 teaspoon chili oil
- 1⁄2 lb raw shrimp (peeled and deveined)
- 1 tablespoon finely minced carrot
- 1 tablespoon finely minced green onion
- 1⁄2 teaspoon minced fresh ginger
- 1⁄2 teaspoon minced fresh garlic
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sugar
- 8 wonton wrappers
- 1 egg, beaten
Directions See How It's Made
- Make dipping sauce by simmering ingredients over medium heat for a minute.
- Remove the sauce from the heat and sit it aside to cool.
- Make shrimp filling for the dumplings by pureeing the shrimp in a food processor until it makes a smooth paste.
- Add carrot, green onion, ginger, garlic, salt and sugar and pulse it to mix all ingredients.
- Measure a heaping tbsp of the filling into the center of the wonton wrapper.
- Brush beaten egg on each of the four edges, Bring two oppostie corners up to meet in the middle and press together over the filling, then bring the other two corners up and pinch all the edges together making a square package with sealed edges.
- Repeat with the remaining ingredients and let the dumplings sit in the refrigerator for about ten minutes so that the"egg glue" sets up.
- Prepare the steamer with hot water.
- When the water is simmering nicely, drop in the dumplings and steam for 12-15 minutes.
- Serve immediately if you want steamed dumplings.
- To clone the pan-fried version, heat up some vegetable oil that's about 1/4 deep in a skillet over medium heat.
- When the oil is hot, place the steamed dumplings with the flat side down in the oil and saute for a couple minutes or until the bottom is golden brown.
- Serve with the dipping sauce.