Spicy Shrimp Pot Sticker Rolls
From mountainmama 15 years ago
- 15 minutes to make
- Serves 20
Convenient refrigerated biscuits are the wrapping for these baked Asian-inspired appetizers.
Ingredients
- Pot Stickers: shopping list
- 1 egg white shopping list
- 1 tablespoon water shopping list
- 1/4 lb. (1/2 cup) cooked cocktail shrimp, tails removed shopping list
- 1/4 cup sliced peeled carrot shopping list
- 1 medium green onion, cut into pieces shopping list
- 2 tablespoons teriyaki sauce shopping list
- 1 teaspoon ground ginger shopping list
- 1/4 teaspoon crushed red pepper flakes shopping list
- 1 (12-oz.) can Refrigerated Flaky or buttermilk biscuits shopping list
- Dipping Sauce: shopping list
- 1/3 cup orange marmalade shopping list
- 3 tablespoons teriyaki sauce shopping list
How to make it
- Heat oven to 400°F. Line large cookie sheet with parchment paper. In small bowl, mix egg white and water until foamy; set aside.
- 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.
- 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.
- 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.
- Yields 20
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The Rating
Reviewed by 17 people-
OH Man I'm drooling over this one! Five Forks
greentreefrogs
in loved it
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Wonderful!
angelinaw
in St Louis loved it
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Hi MountainMama This Sounds great I will have to try these pot sticker rolls I Love Potstickers Thank-You so much for sharing
kimberry
in Mesa loved it
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