Peking Potstickers

(from Asaka’s recipe box)

Categories: not tried


  • 1 can (4 oz) water chestnuts, drained
  • 2 scallions, cut into 2 inch pieces
  • 2 cloves garlic
  • 1 egg white
  • 1 T cornstarch
  • 2 t low sodium tamari or soy sauce
  • 1 t dark sesame oil
  • 1 t chopped ginger
  • 1/2 lb shrimp, peeled and deveined
  • 36 wonton wrappers
  • 4 c reduced fat chicken broth (optional)


  1. In a food processor, process the water chestnuts, scalliions, garlic, egg white, cornstarch, tamari, oil, and ginger root until a coarse paste forms. Add the shrimp and process until a slightly chunky paste forms.

  2. Place a scant tsp of the mixture in the center of each wonton wrapper. Dampen the edges with water, fold in half diagonally. Press the edges together to seal. Bring the two bottom corners of each triangle together, moisten them and firmly press them together. Cook in simmering water or broth for 6-8 minutes or steam them over boiling water for 9 minutes.

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