Jumbo Potstickers

Jumbo Potstickers

Ready in 45 minutes
3 review(s) averaging 3. 50% would make again

Top-ranked recipe named "Jumbo Potstickers"

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Try this Jumbo Potstickers recipe, or contribute your own. "Appetizers" and "Hors dOeuvres" are two tags used to describe Jumbo Potstickers.


Ingredients

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DOUGH
2 cups All purpose flour
2/3 cup Water
FILLING
7 Dried shiitake mushrooms
1 1/2 cups Warm water
1 pound Small shrimps
1/2 teaspoon Ginger root
1/2 cup Spring onion
1 teaspoon Roasted sesame oil
1 tablespoon Low sodium soy sauce
2 tablespoons Arrowroot
BAO SYANG
1 teaspoon Light olive oil
3 cloves Garlic
5 pieces ginger
1 bunch Spring onions
1 teaspoon Red chilli flakes
1 1/2 cups Shiitake mushroom water
DIPPING SAUCE
2 tablespoons Soy sauce
1/2 teaspoon Sesame oil
2 tablespoons Lime juice
1 tablespoon Spring onion

Original recipe makes 1 Serving

Servings  

Preparation

DOUGH:

Put the sifted flour into a large food processor, switch on and slowly add water. Very suddenly it will turn into a ball. Transfer to a floured board and knead for 2 or 3 minutes. Place in a bowl, cover with plastic and let rest for 30 minutes.

FILLING:

Soak the dried mushrooms in warm water for 20 minutes. Strain, reserving the mushrooms and soaking water separately. Remove and discard the mushroom stems, coarsely chop the rest. On a large, flat surface, spread out each of the ingredients evenly in the following order:

- Shrimp

- Shiitake

- Ginger

- Onion

- Sesame oil

- Soy sauce

- Arrowroot

Use a chopping motion with a chefs knife or a cleaver to mix all the ingredients together on the cutting board.

ASSEMBLY:

Divide the dough into eight 2oz pieces. You may have a little dough left over. Roll each piece into a ball and then roll out into a very thin (16th inch) 6 inch circle. Put 2 rounded teaspoonsful of the filling in the center of the circle. Fold in half, making a half moon shape and crimp the edges firmly. Repeat for the remaining dough.

BAO SYANG:

Pour the oil into a high sided skillet and fry the potstickers with the garlic, ginger, onions, and chilli flakes without turning, until the potsticker bottoms are brown. Pour in the reserved soaking liquid. Cover and pan steam for 10 minutes.

SAUCE:

Mix the soy sauce, sesame oil, lime juice, and onion together in a large bowl or pour into individual dipping bowls.

SERVICE:

Place 2 potstickers on each individual plate and serve with the dipping sauce. I suggest you also give your guests a small bowl of water and a piece of lemon so they can wash their fingers when the dunking is over.

Calories Per Serving: 1656 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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suebyre 2 years ago
[I made edits to this recipe.]
vogelap 7 years ago
These make a nice light lunch or a dinner appetizer
promfh 8 years ago
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