Shrimp Appetizer Does Double Duty

I love this recipe!

The reason is so obvious–it wears many hats. First of all, it’s a great appetizer. Coming in at a close second is it’s also good enough for a main dish. I should mention here that it’s also great chilled as an appetizer. What more could you want?

In a pinch, you don’t even have to peel the shrimp if you’re using it as an appetizer since there’s lots of shrimp appetizers that don’t. Either way, you’ll be loving this.

Asian Flavors

Long-time readers here know that I’m a real nut for anything with an Asian flair. To me, the flavors meld so well together to create perfect seasoning. The flavors are rich, deep and aromatic, however, they never overpower anything.

These shrimp appetizers are no exception. Everything is understated and lets the flavor of the shrimp shine through.

As far as the seasoning, it’s the usual suspects: garlic, ginger, soy sauce and dark sesame oil. The dark sesame oil gives this shrimp a hint of nuttiness that blends so well. Don’t be tempted to leave it out; it’s a necessary flavor. I will say that it’s a bit pricy, but treat yourself to a bottle of it. You won’t be sorry. It’s sold in the Asian section of your supermarket. It may also be over by the oils but be careful to read labels. There’s a lighter sesame oil that has no flavor and is used like vegetable oil. Don’t get that one!

Size Matters For Shrimp Appetizer

The size shrimp you use here matters–at least to me if this is pegged as an appetizer.

While medium and large shrimp are fine if you are going to serve it as a dinner dish because it’ll look like more, the larger shrimp work better for an appetizer. For starters, it looks more dramatic. One extra-large or jumbo shrimp is also likely to satisfy most people. Of course you get less shrimp per pound, but in my opinion, less is actually more when it comes to this.

The Recipe

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Snacking Shrimp

Asian-flavored shrimp that’s perfect for an appetizer, snack or even a meal

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Appetizer, Dinner, Main, Main Course

Cuisine: Asian

Keyword: appetizers, holiday party food, seafood meals, shrimp appetizers, shrimp recipes

Servings: 6

Calories: 157kcal

Author: Judith Hannemann

Ingredients

• 1 lb extra-large or jumbo shrimp peeled and deveined
• 3-4 tbs olive oil
• 1 green onion minced
• 1 clove garlic finely minced or pressed
• 1 tsp fresh ginger grated
• 1/4 cup white wine or dry white vermouth
• 2 tbs soy sauce
• 1 tsp dark sesame oil

US Customary - Metric

Instructions

• Heat 3 tbs of oil in a large skillet over medium-high heat.
• Add the shrimp and cook for about 1 minute each side; until it turns pink. Add the green onion, garlic and ginger and toss to combine. If the shrimp look a bit dry, add the additional 1 tbs of oil.
• Add the white wine and and boil until it’s reduced by half. Add the soy sauce and dark sesame oil; stir to combine.

Notes

Extra-large or jumbo shrimp recommended for appetizers. Medium or large shrimp is fine for serving as a main course.

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 1g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 924mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 2mg

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Pot Stickers (Dim Sum)

Your favorite Asian restaurant appetizer can be made at home.  And guess what? It’s EASY.

Pot Stickers Are Easy

Yes, these are easy, but a bit time consuming.  However, it’s well worth it and you can make enough to bag and freeze for when you need them again.

I don’t bother using wonton skins or eggroll wraps for this since the REAL dough is easy to make at a fraction of the cost.  It’s a hot water dough that consists only of flour and boiling water in a 2:1 ratio.

The centers can of course be filled with anything you like.  I used ground pork that I ground myself.  I used pork butt steaks.  Sorry folks but you NEED a bit of fat in these, so if you are going to buy a piece of pork to grind yourself, I’d suggest the butt steaks or the cheaper rib-end chops.

The Filling

I adapted the filling recipe from one I found on About.com but I found that filling to be quite unpleasant.  It was very bland and lacked any real flavor besides sesame oil, and too much at that.  Too much dark sesame oil to me tastes like skunk–not kidding.  You have to go EASY on it for just the right flavor.  My reworked recipe is much more flavorful and includes ingredients I can taste in the restaurant variety.

Be warned–the dough is sticky, so you will have to constantly re-flour your work surface and hands.  If you want to use wonton wrappers, it does make it easier, but it just won’t taste the same.

The Recipe

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Pot Stickers (Dim Sum or Chinese Dumplings)

Your favorite Asian restaurant appetizer can be made at home.  And guess what? It’s EASY.

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Appetizers, Pork

Cuisine: Asian

Keyword: chinese dumplings, dim sum, pot stickers

Servings: 48 dumplings

Calories: 46kcal

Author: Judith Hannemann

Ingredients

POT STICKER DOUGH

• 2 cups flour
• 1 cup boiling water

POT STICKER FILLING

• 1 lb ground pork
• 6 oz Napa celery cabbage or regular green cabbage
• 3 tsp coarse salt divided
• 1/4 cup finely chopped green onion--the white and the green part
• 1 tbsp finely chopped cilantro OR 1/2 tsp dehydrated
• 1 large clove of garlic minced very finely
• 1 tsp cornstarch
• 1/2 tsp sesame oil
• 1 tbsp soy sauce
• 1/8 tsp grated fresh ginger or a pinch of dried
• 1 tbsp dry sherry

Instructions

• Start by making the filling.
• Shred the cabbage finely and sprinkle with 2 tsp of the coarse salt and toss. Set aside for 5 minutes.
• Mix the meat and remaining ingredients plus the leftover 1 tsp coarse salt in a medium bowl. Squeeze out the water from the shredded cabbage and add to meat mixture, mixing well. Set aside.
• For the dough, mix the flour and boiling water until a soft dough forms. Turn out onto floured work surface and knead until smooth and elastic, about 5 minutes. Cut dough in half. Roll each half into a 12-inch roll. Cut 1/2-inch portions of dough from the roll. Roll each 1/2-inch portion into a 3-inch circle. Place about 1 tbs of filling in each circle. NOTE: I roll out ALL my dough circles before I begin to fill them. Process is cleaner and also more efficient.
• Bring the edges of the circles up and seal very well, pinching to pleat slightly. This will form a crescent-shaped dumpling. They can be shaped other ways, but I find that to be a complete PAIN and the shape I make them in is the one the restaurants make them in.
• Heat a large skillet over medium-high heat. Add about 1 tbs vegetable oil if using a regular pan, 1/2 tbs if using non stick. When oil is very hot, add the dumplings, pleated side up in the pan. Fry for about 3-5 minutes or until the bottoms are golden brown and start to crisp. Add 1/2 cup water, cover and reduce heat to medium, and steam until all water is absorbed; about 5-7 minutes.
• These can be served with a dipping sauce made with 1 cup soy sauce, 1/2 tsp sesame oil and 2 tbs honey mixed together. Put these ingredients in a small saucepan and heat, stirring, until honey is dissolved.
• Makes about 48 dumplings and they can be frozen and reheated.

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 172mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Pot Stickers (Dim Sum)

Pot Stickers (Dim Sum)

Pot Stickers (Dim Sum)

 

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