Recipe

Spicy Shrimp Pot Sticker Rolls Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year ago Convenient refrigerated biscuits are the wrapping for these baked Asian-inspired appetizers. Prep:30m Cook:15m Servings:20	Mountainmam
	shrimp carrots green onions teriyaki sauce ginger red pepper flakes biscuits orange marmalade

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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 Refrigerated Flaky or Buttermilk Biscuits

Dipping Sauce:

1/3 cup orange marmalade

3 tablespoons teriyaki sauce

Directions

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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