Ingredients

  • 34
    cup
  • 1
    package wonton wrappers
  • 12
    oz
    shrimp, peeled, veins removed
  • 1
    tbsp
    sesame oil
  • 1
    tbsp
    sugar
  • 1
    tsp
    fish sauce
  • 1
    cups
    fresh cilantro leaves, loosely packed
  • 2
    tsp
    garlic chopped (about 3 cloves)
  • 2
    tbsp
    ginger chopped
  • 12
    tsp
    black pepper or chili flakes (Optional)
  • 12
    cups
    grated carrots
  • 12
    cups
    minced water chestnuts
  • 2
    tbsp
    vegetable oil for cooking
  • Garnish: Toasted sesame seeds Sliced green onions

Nutrition Facts

Serving Size: 3 potstickers
Serves: 6
Amount Per Serving
Calories: 240
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 1g
Cholesterol: 75mg 25%
Total Carbohydrate: 30g 11%
Dietary Fiber: 2g 7%
Sugars: 3g 6%
Protein: 12g 24%

Instructions

  1. 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.
  2. Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.
  3. Refrigerate or freeze on a baking sheet lined with parchment until ready to use.
  4. 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.
  5. Top with sesame seeds and green onion and serve with your favorite dipping sauce.

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Product Long Grain Brown Rice
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