{"id":19023,"date":"1987-02-20T13:29:30","date_gmt":"1987-02-20T20:29:30","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=19023"},"modified":"2016-08-07T13:30:25","modified_gmt":"2016-08-07T20:30:25","slug":"shrimp-and-veggie-potstickers","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=19023","title":{"rendered":"Shrimp and Veggie Potstickers"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/08\/Shrimp-and-Veggie-Potstickers.png\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-19024\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/08\/Shrimp-and-Veggie-Potstickers.png\" alt=\"Shrimp and Veggie Potstickers\" width=\"265\" height=\"182\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/08\/Shrimp-and-Veggie-Potstickers.png 460w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2016\/08\/Shrimp-and-Veggie-Potstickers-300x206.png 300w\" sizes=\"auto, (max-width: 265px) 100vw, 265px\" \/><\/a>3 T. vegetable oil<br \/>\n1 leek, cleaned and thinly sliced<br \/>\n1 clove garlic, pressed<br \/>\n1 head Napa cabbage, finely shredded<br \/>\n\u00c2\u00bd pound of cleaned shrimp diced in a medium dice<br \/>\n2 T. rice wine vinegar<br \/>\n2 tsp. soy sauce<br \/>\n1-inch piece fresh ginger, peeled and grated<br \/>\n1 medium carrot, grated on finest holes of a box grater<br \/>\n24 wonton wrappers<\/p>\n<p>Dipping Sauce<\/p>\n<p>1\/4 C. light soy sauce<br \/>\n2 T. rice wine vinegar<br \/>\n1\/2-inch piece fresh ginger, peeled and finely grated<br \/>\n1 tsp. sugar<br \/>\n1\/2 tsp. toasted sesame oil<br \/>\n1\/2 lemon, zested<\/p>\n<p>Stir all dipping sauce ingredients together in a small bowl until sugar is dissolved. Refrigerate until ready to serve. Heat 2 T. of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot and shrimp. Allow the filling to cool. Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use. To make the potstickers, lay a wonton wrapper on the work surface and put about 1 T. of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling. To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1\/2 C. water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated. Transfer to a platter and serve with the dipping sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>3 T. vegetable oil 1 leek, cleaned and thinly sliced 1 clove garlic, pressed 1 head Napa cabbage, finely shredded \u00c2\u00bd pound of cleaned shrimp diced in a medium dice 2 T. rice wine vinegar 2 tsp. soy sauce 1-inch piece fresh ginger, peeled and grated 1 medium carrot, grated on finest holes of a box grater 24 wonton wrappers Dipping Sauce 1\/4 C. light soy sauce 2 T. rice wine vinegar 1\/2-inch piece fresh ginger, peeled and finely grated&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=19023\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[34,35],"class_list":["post-19023","post","type-post","status-publish","format-standard","hentry","category-seafood","tag-asian","tag-dim-sum"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/19023","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19023"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/19023\/revisions"}],"predecessor-version":[{"id":19025,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/19023\/revisions\/19025"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19023"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19023"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19023"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}