Blog Mistress Mandy was in Palm Springs with her husband and in-laws for Thanksgiving and wanted to make something "different" that didn't take a lot of effort and that grown ups and kids alike would enjoy.
Rather than prepare an entire meal, she made pot stickers (utilizing her Entertaining Encyclopedia, of course) and rounded out the rest of the meal with gourmet Chinese take out (ok, it was Panda Express). Grant and Gannon love their orange chicken, which we are pretty sure contains neither orange or chicken.
Above is her mise en place.
The Encyclopedia's recipe calls for shrimp, but says ground chicken is an acceptable substitute. Since Mandy is allergic to shrimp, the choice was obvious. She browned the meat in a bit of vegetable oil, and added sliced green onion, fresh grated ginger, minced garlic, cayenne pepper, black pepper and sea salt.
While the chicken mixture cooled, she whipped up the spicy mustard dipping sauce. You will notice that she took MANY liberties with the sauce as it was written: cream cheese instead of sour cream and cayenne pepper instead of hot sauce. Still pretty tasty!
Sauce ready in less than 30 seconds.
Time to make the pot stickers. Mandy added one egg white and some chopped fresh cilantro to the chicken mixture and added a heaping teaspoon into the center of a store bought wonton wrapper.
Uncle Jeff was tired of listening to GaGa, so he volunteered to help, and made super fun crescent shapes "by accident". Fancy.
These babies fry up quick in a hot pan, just about two minutes. To save time, the chicken (or shrimp) mixture could be made the day before and refrigerated until you're ready to bundle!
Ginger Shrimp Pot Stickers with Hot Mustard Dipping Sauce
Time to make the pot stickers. Mandy added one egg white and some chopped fresh cilantro to the chicken mixture and added a heaping teaspoon into the center of a store bought wonton wrapper.
After moistening the edges with a damp finger, she pressed opposite corners together, making a little bundle.
This is easy, but a bit time consuming. This is a good time to speakerphone your parents or sing Lady GaGa's "Bad Romance" at the top of your lungs.
Uncle Jeff was tired of listening to GaGa, so he volunteered to help, and made super fun crescent shapes "by accident". Fancy.
These babies fry up quick in a hot pan, just about two minutes. To save time, the chicken (or shrimp) mixture could be made the day before and refrigerated until you're ready to bundle!
Ginger Shrimp Pot Stickers with Hot Mustard Dipping Sauce
8 oz bay shrimp, cooked and roughly chopped
2 green onions, finely chopped
1 clove garlic, minced
1 egg white
2 Tbsp chopped cilantro
1 tsp grated gingerroot
1/2 tsp salt
1/4 tsp black pepper
pinch cayenne pepper
1 package wonton wrappers
2/3 cup hot mustard dipping sauce
In a bowl, combine shrimp, green onions, garlic, egg white, cilantro, ginger, salt, black pepper and cayenne.
Place wonton wrappers on a clean work surface. Place a heaping teaspoon of shrimp mixture in the center of each wrapper. Lightly dampen inside edges of wrapper with water and gather up and over the filling into a little bundle, squeezing edges together lightly.
In a deep, heavy saucepan, heat 3 inches of oil over medium heat until it registers 375 degrees on thermometer. Working in batches, fry pot stickers until golden brown, about 3 minutes. Using tongs or a slotted spoon, remove pot stickers to a plate lined with paper towels to drain.
Serve with Hot Mustard Dipping Sauce.
2 green onions, finely chopped
1 clove garlic, minced
1 egg white
2 Tbsp chopped cilantro
1 tsp grated gingerroot
1/2 tsp salt
1/4 tsp black pepper
pinch cayenne pepper
1 package wonton wrappers
2/3 cup hot mustard dipping sauce
In a bowl, combine shrimp, green onions, garlic, egg white, cilantro, ginger, salt, black pepper and cayenne.
Place wonton wrappers on a clean work surface. Place a heaping teaspoon of shrimp mixture in the center of each wrapper. Lightly dampen inside edges of wrapper with water and gather up and over the filling into a little bundle, squeezing edges together lightly.
In a deep, heavy saucepan, heat 3 inches of oil over medium heat until it registers 375 degrees on thermometer. Working in batches, fry pot stickers until golden brown, about 3 minutes. Using tongs or a slotted spoon, remove pot stickers to a plate lined with paper towels to drain.
Serve with Hot Mustard Dipping Sauce.
Hot Mustard Dipping Sauce
1/4 cup Dijon mustard
1/4 cup sour cream
2 Tbsp soy sauce
1 tsp hot pepper sauce
salt and pepper to taste
Whisk all ingredients, except salt and pepper, together. Season to taste.
1/4 cup sour cream
2 Tbsp soy sauce
1 tsp hot pepper sauce
salt and pepper to taste
Whisk all ingredients, except salt and pepper, together. Season to taste.
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