Shrimp & Brown Rice Potstickers
1 hr 20 mins
Makes 24 potstickers, 6 servings of 3 potstickers
3/4 cup of Lundberg Long Grain Brown Rice, fully cooked
1 package wonton wrappers
12 oz shrimp, peeled, veins removed
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp fish sauce
1 cup fresh cilantro leaves, loosely packed
2 tsp. of garlic chopped (about 3 cloves)
1-2 Tbsp of ginger chopped
Optional: 1/2 tsp black pepper or chili flakes
1/2 cup grated carrots
1/2 cup minced water chestnuts
2 Tbsp vegetable oil for cooking
Garnish: Toasted sesame seeds Sliced green onions
Add shrimp, oil, sugar, fish sauce, cilantro, garlic, ginger and pepper or chili flakes into food processor and pulse to make a chunky paste. In a bowl, mix shrimp paste, carrots, water chestnuts and cooked Lundberg Long Grain Brown Rice.
Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.
Refrigerate or freeze on a baking sheet lined with parchment until ready to use.
Heat a small amount of oil in a sauté pan, and lightly brown filled potstickers on one side. Flip, and add water to cover bottom of pan. Cover and steam about 4-5 minutes.
Top with sesame seeds and green onion and serve with your favorite dipping sauce.Download Printable Version
Serving Size: 3 potstickers
Amount Per Serving
Calories from Fat
Total Fat 8g
Saturated Fat 1g
Total Carbohydrates 30g