Ginger-Shrimp Pot Stickers with Spicy Peanut Dipping Sauce
"These shrimp pot stickers won the "Starters and Beverages" category in the Cooking Light Ultimate Reader Recipe Contest. Recipe author Lindsay Weiss of Overland Park, KS, remarks, "I love the huge flavor packed into these tiny packages, especially when they're dipped in the peanut sauce. These are best served immediately, but they can be made in advance, refrigerated, and then served at room temperature."..."
INGREDIENTS
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Pot stickers:
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3/4 cup shredded green cabbage
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1/3 cup chopped green onions
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1/4 cup matchstick-cut carrots
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2 tablespoons chopped fresh cilantro
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1 tablespoon low-sodium soy sauce
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2 teaspoons minced peeled fresh ginger
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1 teaspoon dark sesame oil
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1/2 teaspoon salt
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1/2 pound cooked peeled small shrimp
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Dash of hot sauce
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24 wonton wrappers
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2 tablespoons cornstarch
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1 tablespoon canola oil, divided
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1 cup water, divided
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Sauce:
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1/4 cup water
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1/4 cup peanut butter
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2 tablespoons low-sodium soy sauce
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1 1/2 tablespoons seasoned rice vinegar
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1 1/2 tablespoons chile paste with garlic (such as sambal oelek)
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1/2 teaspoon sugar
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Remaining ingredient:
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Chopped green onions (optional)
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