If you follow my blog's Facebook page, you've probably seen me post a status every so often to the effect of baking/making/cooking while singing along to Mamma Mia. It's one of my favorite musical soundtracks and is such a fun one to belt out while in the kitchen. Well, last night I got to get my ABBA on at the Community Center Theatre and see Mamma Mia live for a second time (the first time was a few years ago). This production was just as great as the first one and restored my faith in the musical (I was a bit brokenhearted after that craptastic film version with Streep came out). Anyhow, I'm looking forward to gettin' down to some more, "Dancing Queen," and "SOS" while making another batch of these ginger-shrimp potstickers. The first batch were so dang good (we paired it up with some Trader Joe's peanut satay sauce), they were scarfed up in a blink of an eye!
(This would be a good recipe to make a double or even triple batch of...you can freeze them and cook as needed.)
Ginger-Shrimp Potstickers (recipe from Cooking Light, March 2008)
3/4 cup shredded green cabbage
1/3 cup chopped green onions
1/4 cup matchstick-cut carrots
2 tablespoons chopped fresh cilantro
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 pound cooked peeled small shrimp
Dash of hot sauce
24 wonton wrappers (fresh or store-bought)
2 tablespoons cornstarch
1 tablespoon canola oil, divided
1 cup water, divided
1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. (I used a gyoza press instead. You can buy these for under $2 at most Asian markets.) Place pot stickers on a large baking sheet sprinkled with cornstarch.
2. Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown. Slowly add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water.
3. Serve hot with favorite dipping sauce.