Shrimp & Shiitake Pot Stickers with Peanut Chili Sauce

This bundle of goodness combines the bold flavour of dried mushrooms with the delicate sweetness of shrimp. A beautiful appetizer for special guests.

• 20 large shrimp, peeled, deveined and finely chopped
• 1 cup dried shiitake mushrooms, rehydrated and finely chopped
• 1/4 cup scallions, finely chopped
• 1/4 cup cooked spinach, finely chopped
• 1/4 cup grated carrots
• 2 tbsp rice wine vinegar
• 2 tbsp low-sodium soy sauce
• 2 tsp sesame oil
• 1 tsp freshly grated ginger
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1 pkg pot sticker wrappers (about 35 wrappers)

For the sauce

• 1 cup smooth peanut butter
• 3/4 cup lukewarm water
• 1/4 cup tamari (or low-sodium soy sauce)
• 1 tbsp freshly grated ginger
• 2 tbsp sesame oil
• 2 tbsp rice wine vinegar
• 1 tbsp hoisin sauce
• 1 tbsp freshly squeezed lime juice
• 2 cloves garlic, minced
• 1 tsp Sriracha sauce

INSTRUCTIONS

1. Place all the ingredients for the pot stickers (except for the wrappers) in a large bowl, and mix until combined.
2. Next, place a wrapper in the palm of one hand, and brush a little water around the edge of the wrapper (this will be the “glue” for sealing it).
3. Place a tablespoon of filling in the centre of the wrapper, and fold the wrapper over the filling, creating a half-moon shape.
4. Pinch the pot sticker closed with your thumb and forefinger (no need for pleats and fancy crimping). Repeat the process until all the filling and wrappers are used.
5. Next, place all the dipping sauce ingredients in a food processor, and blend until smooth. Pour into a dipping bowl, and set aside.
6. Heat a little vegetable oil in a large frying pan over medium-high heat. Add half the pot stickers and a few tablespoons of water.
7. Bring to a boil, cover, reduce the heat to medium and let steam for 3 minutes.
8. Next, remove the cover, and flip the dumplings when they’re golden on the bottom. Brown the other side, and serve with the dipping sauce.