Ingredients

The following ingredients have 40 Servings
  • 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

Instruction

  • 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.