Shrimp Potstickers with Basil Cream

Potstickers are delicious and fun to make. A few can be served as a starter or add more for a main course.

The combination of shrimp, garlic and goat cheese provides a wonderful tangy and flavorful filling for these potstickers. The pretty basil cream makes for a presentation worthy of company.

Shrimp Potstickers with Basil Cream
(Serves 8 first course or 4 main course.)

Shrimp Potstickers with Basil Cream

• 3 large peeled garlic cloves
• I tablespoon extra-virgin olive oil
• 1/2 pound cooked, peeled and deveined shrimp, chopped
• 1/3 cup soft fresh goat cheese
• I large egg yolk
• 24 potsticker wrappers (or, if not available, wonton wrappers)
• Vegetable oil
• Basil Cream Sauce, recipe follows

Preheat oven to 350°F.

Toss the peeled garlic and olive oil in small ovenproof dish. Cover and roast until garlic begins to brown, about a 15 minutes. Cool roasted garlic, and mince.

Mix shrimp, goat cheese, egg yolk and garlic in medium bowl. (Filling can be made I day ahead. Cover and chill.)

Fold Wrapper Over Filling

Place potsticker wrapper on work surface. Place 1 rounded teaspoon of filling in center of each wrapper. Brush edges with a little water, fold wrapper over filling and press edges to seal. Transfer to a baking sheet or platter. Repeat with remaining wrappers and filling. (Potstickers and sauce can be prepared, covered and refrigerated for up to 4 hours.)

Preheat oven to 200°F.  Heat a 12-inch sauté pan over medium heat. Brush with vegetable oil once the pan is hot. Add 8 to 10 potstickers at a time to the pan, slightly overlapping, and cook for 2 minutes, without touching.

Cook Potstickers Until Pan is Dry

Once the 2 minutes are up, gently add 1/3 cup of water to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove lid and continue to cook another minute until all liquid has evaporated. Remove potstickers to a heatproof platter and place in the warm oven. Clean the pan in between batches and repeat the cooking process until all the potstickers are cooked. Serve immediately with warmed basil cream sauce and garnish with remaining basil leaves.

Potstickers can be placed in a single layer on a sheet, frozen, then placed in bags in the freezer for future use.


Basil Cream Sauce
• 1 cup whipping cream
• 1 shallot, chopped
• 1/4 cup (packed) fresh basil leaves, plus more for garnish
• Salt and pepper to taste

Bring cream and shallot to a boil in small saucepan.  Reduce heat and simmer the mixture until it is reduced to 3/4 of a cup, about 7 minutes.  Cool.  Transfer mixture to a blender; add the 1/4 cup basil and blend until finely chopped.  Season sauce with salt and pepper.