Chinese Shrimp and Chive Pot Stickers

Name: Chinese Shrimp and Chive Pot Stickers
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 25 minutes + Model.Content.CookTime
Yield: 6 servings
Ingredients: 8 oz. large shrimp, peeled, deveined and chopped; 3 Tbsp. scallions, minced, including green part; 4 whole canned water chestnuts, minced (approximately ? cup); 1 Tbsp. oyster sauce; 1 Tbsp. NAKANO® Seasoned Rice Vinegar; Salt; Pepper; 24 wonton wrappers; 2 Tbsp. peanut oil; Water; 2 Tbsp. light soy sauce; 2 Tbsp. NAKANO® Seasoned Rice Vinegar; 2 tsp. honey; 2 tsp. toasted sesame oil; Sesame seeds; green onions; cilantro

Yield: 6 servings | Prep Time: 25 minutes | Cook Time: 10 minutes

Ingredients

Pot Stickers

8 oz. large shrimp, peeled, deveined and chopped
3 Tbsp. scallions, minced, including green part
4 whole canned water chestnuts, minced (approximately ? cup)
1 Tbsp. oyster sauce
1 Tbsp. NAKANO^® Seasoned Rice Vinegar
Salt and pepper
24 wonton wrappers
2 Tbsp. peanut oil
Water

Dipping Sauce

2 Tbsp. light soy sauce
2 Tbsp. NAKANO^® Seasoned Rice Vinegar
2 tsp. honey
2 tsp. toasted sesame oil

Garnish

Sesame seeds, green onions and cilantro

Directions

Combine all the pot sticker ingredients for the wonton wrappers.
Hold 1 wrapper and fill with 1 tsp. of filling, wet edges and fold into triangle. Pinch edges closed. Repeat with all the wonton wrappers and filling.
Heat large pan with peanut oil and arrange pot standing up in pan. Cook until golden on bottom.
Have pan lid ready and add 2 Tbsp. of water and cover and cook for 4 minutes until steamed. Remove lid and cook until all water has cooked off.
For dipping sauce combine all ingredients. Serve pot stickers with dipping sauce.

Tip:Keep hard boiled eggs from cracking by adding 2 Tbsp of NAKANO^® Rice Vinegar to your boiling water

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