Ingredients
Units
Scale
- 1 tablespoon tamarind paste (seedless)
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 large egg
- Salt & pepper
- 8 oz extra firm tofu, cubed, drain and blotted dry
- 8 oz cooked salad shrimp, thawed
- 2 thai chilies, seeded and roughly chopped, plus more to garnish
- 1 handful roasted peanuts, plus more to garnish
- 2 cloves garlic, roughly chopped
- 1 handful bean sprouts
- 1/4 cup sliced scallions, plus more to garnish
- 1/4 cup fresh cilantro
- 40 round gyoza or wonton wrappers
- 2 tablespoons canola oil per batch
- Ginger peanut sauce, to dip, optional
Instructions
- In a small bowl, whisk together the tamarind paste, fish sauce, and sugar until the sugar dissolves. Add in the egg, salt, and pepper, and set aside.
- Place the tofu, shrimp, chilies, peanuts, garlic, bean sprouts, scallions, and cilantro in a food processor. Pulse until chopped, then pour over the tamarind egg mixture and continue to pulse until finely minced and moldable.
- Pour a bit of cold water in a shallow bowl and set on your work station. Place 1 1/2 tablespoons of the filling in the center of a potsticker round. Use your finger to paint the edges of the wrappers with water. Fold the wrapper over the filling to create a half-circle shape, and pinch or fold the edges to seal. Cover with a kitchen towel and repeat until all of the wrappers have been filled. At this point, you can freeze them if you'd like and save them for later.
- To cook, heat the canola oil in a large skillet over medium heat. Working in batches, place the dumplings in the skillet and fry until golden brown on the bottom, about 3-4 minutes.
- Once the bottoms are golden, pour in 1/4 cup of water carefully (the oil may splatter a bit) and cover immediately with a lid. Cooking until all of the water has evaporated. about 5-6 minutes more. Remove the pot stickers to a plate and repeat until all of the potstickers have been cooked.
- Garnish with scallions, roasted peanuts, and sliced thai chilis. Serve with ginger peanut sauce.
Notes
If you'd like to curl the scallions like I do, thinly slice them vertically, and submerge them in ice water at least 5 minutes before garnishing.
- Prep Time: 25 mins
- Cook Time: 20 mins