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Ginger Shrimp Rice Paper Potstickers

4.50 from 2 votes

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

Instructions
 

  • Shell & devein the Shrimp and chop it into small pieces
  • Add the Ajinomoto, ginger & chilli, soya sauce, spring onion, chopped imitation crab, coriander and mushroom and mix it well together
  • 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).
  • Wipe off the excess water
  • 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
  • You can work on 2 or more at a time and keep them aside making sure they are not too close together
  • Heat some oil in a non stick pot and add the potstickers in - allow these to cook from the underside for about 5 mins
  • After 5 mins, add 1/4 cup water and close the lid and allow the dumplings to steam for about 10 mins
  • 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
  • Drizzle with chilli oil and sprinkle coriander before serving