Spicy Shrimp Pot Stickers

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

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Servings 10

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( 15 ) Ratings

15 Ratings

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Bake-Off® Contest 41, 2004

Wendy P. Osborne

Syracuse, New York

ingredients 11
Prep Time 30 min
Total Time 45 min

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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Directions

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.