Whole Shrimp Potstickers

Recipe View 5 mins Prepare the Dough: In a large bowl, combine flour and salt. Add hot water and stir until a shaggy dough forms. (5 minutes)

Recipe View 3 mins Knead the Dough: Transfer the dough to a lightly floured surface and knead until smooth and elastic. (3 minutes)

Recipe View 1 hrs Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature. (1 hour)

Recipe View 30 mins Marinate the Shrimp: In a bowl, combine shrimp, 3 tablespoons green onions, garlic, soy sauce, sesame oil, and Sriracha. Toss well to coat. Cover and refrigerate. (30 minutes)

Recipe View 5 mins Prepare the Dipping Sauce: In a small bowl, whisk together rice vinegar, soy sauce, chile sauce, and 2 tablespoons green onions. Set aside. (5 minutes)

Recipe View 30 mins Assemble the Potstickers: Unwrap the dough. Cut off a small piece, roll into a ball, and flatten into a disc. Use a rolling pin to roll into a 3 1/2-inch circle. Moisten the edge with water.

Recipe View 45 mins Fill the Potstickers: Place 1 shrimp in the center of each circle, along with a bit of the green onion mixture. Fold the dough over the shrimp, pressing the edges to seal. Crimp the edges if desired. Place on a floured plate and refrigerate while you assemble the rest. (30-45 minutes)

Recipe View 1 mins Cook the Potstickers: Heat 2 teaspoons of vegetable oil in a nonstick pan over medium-high heat. Place 6 potstickers in the pan, flat side down. (1 minute)

Recipe View 0 mins Crisp and Steam: Cook for 1 minute, then add 2 teaspoons butter. Tilt the pan to distribute the butter evenly and cook until the bottoms are golden brown. (30 seconds)

Recipe View 2 mins Add water (2-3 tablespoons) and immediately cover the pan. Steam until the potstickers are cooked through and most of the water has evaporated. (2-3 minutes)

Recipe View 0 mins Repeat: Remove from heat and repeat the cooking process with the remaining potstickers, oil, and butter.

Recipe View Serve: Serve immediately with the prepared dipping sauce.