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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine shrimp, mushrooms, spinach, water chestnuts, green onions, egg white, soy sauce, ginger, lemon zest, 2 teaspoons sesame oil, crushed red pepper to taste, salt and black pepper. Transfer mixture to a food processor. Cover and pulse until well mixed but still slightly chunky. Return to the bowl; cover and chill for at least 1 hour.
Lightly flour a baking sheet; set aside. For each potsticker, place about 2 teaspoons of the filling in the center of a gyoza wrapper. Moisten edge of wrapper with a little water. Fold wrapper in half over filling; pinch edges together to seal. Set potsticker with sealed edge upright and press gently to slightly flatten the bottom. Transfer to the prepared baking sheet. Cover potstickers with a clean kitchen towel.
Heat 2 tablespoons sesame oil i n a very large skillet over medium-high heat for about 1 minute or until very hot. Carefully place half of the potstickers upright in pan (make sure they do not touch). Cook about 1 minute or until bottoms are lightly browned. Reduce heat.
Carefully add 2/3 cup water to pan. Cover and cook for 5 minutes. Cook, uncovered, for 3 to 4 minutes or until all of the water is evaporated. Cook, uncovered, for 2 to 3 minutes more or until bottoms are browned and slightly crisp. Using a wide metal spatula, gently remove potstickers from pan. Carefully wipe any remaining moisture from pan.
Keep potstickers warm while cooking the remaining batch, using the remaining 2 tablespoons oil and the remaining 2/3 cup water. If desired, sprinkle potstickers with additional crushed red pepper.