Shrimp and Shiitake Mushroom Pot Stickers

Everyone, this is by far my fave recipe to date. This is really fun, it does take time to make, and the results will more than please your guests. I've just been down to KIM PHAT again, that Asian Market in Brossard. I picked up some Wonton skins, Shiitake Mushrooms, Thai Basil and Shrimps. I also checked out that new Health Food store, Avril, down by the 10/30 shopping area. There I picked up some Light Tamari soy sauce. The soy sauce, the shrimp, basil and mushrooms to be the real staple that gives the amazing Asian flavours that keep you wanting more!


Ingredients:

• 1 pk Shiitake Mushrooms (255g), Sliced
• 2 cups Napa Cabbage, thinly sliced
• 1 Jalapeno pepper, chopped
• 1 Tbsp Tamari soy sauce
• 1 Tbsp Sesame Oil

• 800g 60-70 Shrimps
• 1 tsp Tamari soy sauce
• 1 pk Wonton Skins (12 oz, approx 44 sheets)
• 8 Thai Basil Leaves, thinly sliced

Get Started!


In advance:  You must take out the Wonton skins and the bag of Shrimps from the freezer to defrost.

• PREP: chop the Jalapeno pepper, slice the mushrooms, slice the cabbage.
• Heat non-stick pan on MED heat and add the sesame oil.
• Add the PREP the the heated pan. You will notice that the mushrooms are very spongy and will suck up all oil in the pan.
• Stir- Fry the contents in the pan. The cabbage should be wilted, and mushrooms turning golden. Here is when you'll add the Tamari Soy sauce.
• Mix together, and remove from heat after a few minutes.
• remove from heat and set aside in a medium sized bowl.

• PREP: Remove the tails from the shrimp. Squeeze out excess water. NOTE: you may use cooked shrimp or raw, it's up to you. Keep in mind to make sure shrimp are De-veined and De-shelled before cooking.
• Heat non-stick pan on MED heat.
• Add the shrimp to heated pan.
• Add the Tamari soy sauce once shrimps are pink. Note: IF using cooked shrimps, you do not need to cook these very long, only until they get hot.
• Remove from heat, and if there is excess of water in the pan, you may rid of it. We only need to use the shrimp.
• On a cutting board, cut each shrimp into about 4 pieces.
• Once cut, add the the Mushroom mix.
• Slice the Thai Basil, add to the mix, and stir evenly.

Assembling the Wontons:

• Place Wonton sheets on a clean surface or cutting board. You place as many as you can fit.
• Using a fork, place a small amount of the mix into the middle of each sheet.

• Next, have a small bowl of water nearby. Wet your fingers, and wet all four edges of the sheet. Keep in mind to always have your finger wet.
• To make the Pot Sticker shape; take two opposite corners and pinch them together. While holding it up, take one more corner to the top and pinch. You will notice the shape of a square forming. Pinch the sides of the sheet that come together the seal it shut. Now you may do the same thing to the remaining corner left.
• Your Pot Sticker should look like this:



• It is OK to have your Pot Sticker shiny from the water. It is important to wet the tops and sides with your fingers, as you do not want them to look dried out after cooking.
• Next, Once you have your Pot Stickers ready to cooking, Heat a non-stick pan, which also has a lid that fits on top to LOW-MED heat, add about 1 Tbsp of grapeseed oil to the pan.
• Once pan is heated, add the Pot stickers, and Cover the pan.
• Be careful to keep an eye on them, as you want the bottoms to brown, but not burn. NOTE: If it is possible to make all the Pot Stickers prior to start cooking them, do so. You will save yourself from being distracted and burnt Pot Stickers.
• Remove from heat once they have golden brown bottoms, and set on a plate.
• I like to serve them with Thai Sweet Red Chili Sauce, which can be found at Costco and Asian stores, or Asian section of grocery stores.

Here they are!