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Ginger Shrimp Rice Paper Potstickers

4.50 from 2 votes
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Ingredients Method

Ingredients
  

  • 300 gms Shrimp
  • 1/2 tsp Ajinamoto or Monosodium Glutamate MSG
  • 2 tbsps finely minced Ginger
  • 1 tbsp sliced red Chilli
  • 3 tbsps light Soya sauce
  • 1/4 cup Spring Onion bulbs and stalks
  • 1/4 cup or 1 stick imitation Crab meat this is used mainly for colour, you can leave it out if you wish
  • 1/4 cup chopped Coriander
  • 1/4 cup chopped Mushrooms
  • 24 - 5 inch Rice Paper wraps
  • Chilli Paste
  • Extra Coriander

Method
 

  1. Shell & devein the Shrimp and chop it into small pieces
  2. Add the Ajinomoto, ginger & chilli, soya sauce, spring onion, chopped imitation crab, coriander and mushroom and mix it well together
  3. Soak the rice paper for about 10 secs in room temp water and then remove and place on a board (I prefer to use a wooden board).
  4. Wipe off the excess water
  5. Place a tbsp of the filling in the centre and start to fold the edges in in a circular motion and keep aside on parchment paper to prevent the rice paper from sticking and tearing
  6. You can work on 2 or more at a time and keep them aside making sure they are not too close together
  7. Heat some oil in a non stick pot and add the potstickers in - allow these to cook from the underside for about 5 mins
  8. After 5 mins, add 1/4 cup water and close the lid and allow the dumplings to steam for about 10 mins
  9. After 10 mins, open the lid and allow the liquid to evaporate and the potstickers get nice and golden brown from the underside. Then remove and keep aside
  10. Drizzle with chilli oil and sprinkle coriander before serving