Peanut Butter Potstickers

Alyssa, Joshua, and I made these together on Sunday. We had tons of fun! It was like playing with playdough, only better because we got to eat the results! The peanut butter flavor is very mild—you probably wouldn’t even recognize it if you didn’t know it was there. The fresh ginger and five spice powder add a perfect seasoning touch.

Recipe from The Ultimate Peanut Butter Book.

3 scallions, thinly sliced
1 large garlic clove, minced
2 tablespoons minced peeled fresh ginger
2 tablespoons chunky natural peanut butter
1 teaspoon rice vinegar
½ teaspoon five spice powder
½ pound medium shrimp (about 30 per pound), peeled and deveined
24 dumpling wrappers
2 tablespoons toasted sesame oil
1 ½ cups water

Place the scallions, garlic, ginger, peanut butter, rice vinegar, and five spice powder in a food processor fitted with the chopping blade; pulse three or four times until well-blended. Scrape down the sides of the bowl with a rubber spatula, then add the shrimp and pulse several times to chop and blend, until the mixture resembles a very thick, chunky salsa.

Fill a custard cup or teacup with water and place it near your work surface. Lay a dumpling wrapper on the work surface. Place about 1 rounded teaspoon of filling in the center of a wrapper. Dip your finger in the water, then run it halfway around the rim of the wrapper. Seal the dumpling, pressing the wet rim against the dry. Starting at the right end and working to the left, crimp the edges closed by folding the sealed edge in ¼-inch increments over itself, thereby creating the look of a small leather purse. Set aside and continue making the dumplings. The dumplings can be made in advance—place them on a large baking sheet dusted with cornstarch, seal tightly with plastic wrap, and store in the refrigerator for up to 1 day.

Heat a large skillet over medium heat. Add 1 tablespoon sesame oil, then place 12 dumplings in the skillet, laying them on their sides. Fry until brown on that side without turning, about 2 minutes. Then pour ¾ cup water into the skillet, cover, raise the heat to high, and cook for 3 minutes. Uncover the skillet, shake it to make sure the dumplings are not stuck, and continue cooking until the water has completely evaporated and the bottoms are crisp, about 1 more minute. Transfer them to a platter, then make a second batch with the remaining dumplings, following the same method described in this step. When done, serve the dumplings with the Dumpling Dipping Sauce (recipe follows) or Peanut Sauce.

Dumpling Dipping Sauce

3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
1 ½ teaspoons lemon juice
½ teaspoon chili paste

Mix the ingredients in a small bowl until well combined; serve with the dumplings as a dip.