Shrimp, Cabbage, and Carrot PotstickersWe like eating them enough that I dare to occasionally assemble and cook them myself (see “Corn-Shrimp Dumplings,” “Shrimp Pot Stickers with Sriracha-Ginger Dipping Sauce,” “Shrimp Dumplings with Bamboo Shoots”). This time, once again, I’ve made some yummy dumplings. The “Shrimp, Cabbage, and Carrot Potstickers,” from the July 2016 issue of Cooking Light, were winners.

You know I’m not a purist, here. My potstickers use wonton wrappers and a food processor. The work needs calm pacing, and I gladly accept help from a young assistant (who also loves eating dumplings).

I “grated” my carrot in the food processor, and I “chopped” my shrimp in the food processor. Easy. After forming 43 dumplings, I paced the steaming into four separate batches. I made sure to use sambal olek for the chili garlic sauce. And I doubled the sauce ingredients (sambal olek, soy sauce, water, honey, rice vinegar) because I was nervous about not having enough. It was a perfect sweet/salty/spicy sauce.

My dumplings maintained their integrity. The shrimp was tasty and slightly spicy. You can make these. Enjoy.

Shrimp (1 1/4 lbs.) = $23.20

PREP TIME: take all the time you need to calmly assemble the dumplings; steam each batch for 5 minutes
TASTE: slightly spicy shrimp

Next time, I’ll transition from wonton wrappers to rice paper wrappers. I want to make the “Tuna Spring Rolls with Pineapple Dipping Sauce,” from the August 2016 issue of Cooking Light. Get ready for some more easy deliciousness. Come back to my site next week, to see these.