BEWARE: This is a recipe for a night of cooking dinner for Bae at home and a movie…it took about 2.5 hours in total cooking it by myself so keep that in mind when planning your night.
- Organic All Purpose Flour
- Protein (I did cooked and peeled shrimp)
- 5 Garlic cloves
- Green Onion
- Slaw (I found a broccoli slaw at Giant Eagle but this is up to personal preference)
- Ginger Root
- Sesame Oil
- Low Sodium Soy Sauce
- Rice Vinegar
- Extra Virgin Olive Oil
- Spices: Celtic Sea Salt, Pink Himalayan Sea Salt, Pepper, Red Pepper Flakes, Garlic Powder
- Prep: Mix 4 cups of flour, 1 cup of water and 1 tablespoon of PH salt in a large bowl to create dough. Add water as needed while kneading the dough. While doing this, sit shrimp in a bowl of salted warm water.
- Create a long “log” and divide the dough about 3 to 4 times until creating a smaller log. Cut this smaller log into about 6 small pieces. Take one of those pieces and roll until making a flat pancake looking shape. Repeat until you have desired amount of dough pieces. I stacked these with a piece of cooking paper in-between each one to prevent sticking.
- Stuffing Prep: Cut all slaw, onion, garlic, ginger and shrimp into small pieces. In a bowl add slaw, green onion, shrimp, garlic, ginger, soy sauce and sesame oil. Eyeball the sauces to just wet the ingredients. Add PH salt, pepper and garlic powder as needed.
- Lay out one of your dough pieces. Using an ice cream scooper, scoop out 1 scoop of stuffing and place it in the center of the dough. With a bowl of water handy, fold up the sides of dough to seal the dumpling, using water to make the dough stick. Dip finished dumpling into a coat of plain flour and set aside. The dry flour helps the pot sticker keep its form instead of falling apart due to the moist flour. Once you did the desired amount of pot stickers, set them on a large plate close by.
- Warm a pan at high heat. After a minute or so, add extra virgin olive oil to pan. Add in pot stickers and try to get a nice crisp crust/sear on all sides (flipping as necessary). All sides (bottom and sides) should have a nice golden brown color to them. The more cooked the better because this keeps them from falling apart. Add about 1/4 cup of water into the pan and cover with a lid. Let them steam until the water is gone and then remove them from pan.
- Ponzu Sauce: 2 parts soy sauce for 1 part sesame oil and 1 part rice vinegar. Add red pepper flakes.
I hope you enjoy this recipe because it was absolutely delicious. Like I said it is time consuming, but this is a fun and cute meal to give your special someone for Valentine’s Day or just any date night to show them you care.