Bake-Off® Contest 41, 2004
Syracuse, New York

Spicy Shrimp Pot Stickers

Convenient refrigerated biscuits are the wrapping for these baked Asian-inspired appetizers.

(15)
3 reviews.
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  • prep time 30 min
  • total time 45 min
  • ingredients 11
  • servings 10
 

Ingredients

Pot Stickers

1
egg white
1
tablespoon water
1/4
lb. (1/2 cup) cooked cocktail shrimp, tails removed
1/4
cup sliced peeled carrot
1
medium green onion, cut into pieces
2
tablespoons teriyaki sauce
1
teaspoon ground ginger
1/4
teaspoon crushed red pepper flakes
1
(12-oz.) can Pillsbury™ Grands!™ Jr. Golden Layers® Refrigerated Buttermilk or Flaky Biscuits

Dipping Sauce

1/3
cup orange marmalade
3
tablespoons teriyaki sauce

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LOCATION

Steps

  • 1 Heat oven to 400°F. Line large cookie sheet with parchment paper. In small bowl, mix egg white and water until foamy; set aside.
  • 2 In food processor, process shrimp, carrot and onion until finely chopped. In medium bowl, mix shrimp mixture and all remaining pot sticker ingredients except biscuits with fork until well blended.
  • 3 Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 biscuit rounds. Press or roll each into 3 1/2-inch dough round. Place 1 rounded teaspoon shrimp filling in a line about 1/2 inch up from bottom of each dough round.
  • 4 For each pot sticker, bring sides of dough round up slightly over filling; bring bottom edge of dough up over filling. Brush top edge with egg white mixture; continue rolling up to seal. Place sealed side down on paper-lined cookie sheet. Brush rolls with remaining egg mixture.
  • 5 Bake at 400°F. for 10 to 14 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients with wire whisk or fork. Serve warm pot stickers with dipping sauce.
  • 1 Heat oven to 400°F. Line large cookie sheet with parchment paper. In small bowl, mix egg white and water until foamy; set aside.
  • 2 In food processor, process shrimp, carrot and onion until finely chopped. In medium bowl, mix shrimp mixture and all remaining pot sticker ingredients except biscuits with fork until well blended.
  • 3 Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 biscuit rounds. Press or roll each into 3 1/2-inch dough round. Place 1 rounded teaspoon shrimp filling in a line about 1/2 inch up from bottom of each dough round.
  • 4 For each pot sticker, bring sides of dough round up slightly over filling; bring bottom edge of dough up over filling. Brush top edge with egg white mixture; continue rolling up to seal. Place sealed side down on paper-lined cookie sheet. Brush rolls with remaining egg mixture.
  • 5 Bake at 400°F. for 10 to 14 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients with wire whisk or fork. Serve warm pot stickers with dipping sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/10 of Recipe
Calories
170
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
20mg
20%;
Sodium
790mg
790%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
0%;
Iron
8%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.