I was trying to come up with a name for these potstickers, looking over the list of ingredients it struck me, everything but the farm stand is in there; so hence the name! I've been craving potstickers for a while, but the boring grey interior doesn't grab my attention; so color it will be inside. These yummy potstickers were a perfect way for me to use up all the bits and pieces I had leftover in the fridge from previous recipes.
I made my own dough for the potstickers, but you can also buy round wraps in the fridge section. They will work but are a little flimsy and rip if you aren't careful. It's not that much work to make the wrappers and you will be rewarded in the end for it.
2 1/2 cups all-purpose flour
2/3 cup boiling water
1/3 cup cold water
1/2 tsp. salt
Combine water, flour and salt. Knead dough till smooth, then wrap with plastic wrap and set aside till done with filling.
2 ears yellow corn, raw, cut off the cob
1/2 lb. uncooked shrimp, chopped
1 tomato, chopped finely
1/2 jalapeno, seeded and chopped finely
1 clove garlic, minced
1 tbsp. fresh basil, chopped
1 tsp. salt
1/2 tsp. freshly ground black pepper
juice of 1/2 of a lime
2 tbsp. vegetable oil
2/3 cup water
In a bowl combine corn, shrimp, tomatoes, jalapeno, red onion, garlic, basil, salt, pepper and lime juice. Who'd of ever thought potstickers could have such a beautiful bouquet of colors inside of them!
If you omitted the raw shrimp, the veggie salad would be a wonderful side dish (hint, hint)!
Cut dough into 24 equal pieces and roll into balls. Put flour on your cutting board and roll balls into disks about 3-4" in diameter.
Fill the dough with about a tablespoon of filling.
Have a bowl of water next to you and dip your finger in and wipe across the top of dough.
Press dough together in half circle and pleat top. By the end of the batch you will get so good; they may hire you in a shop in Chinatown.
Heat a skillet on medium heat, add 1 tbsp. of oil, then half of the potstickers, cook for 2-3 minutes add 1/3 cup of water, cover pan and cook for 10 minutes until all the water has evaporated and the bottoms are starting to brown, remove lid for last 2 minutes or so. Repeat steps and cook a second batch.
I served mine with a soy and hot chili oil mixture. Okay I used a lot of hot chili oil in mine and it lit up my mouth like the Fourth of July! I was in heaven.