Lettuce Wrapped Potstickers

Posted by: EatFree

>> Non-Vegetarian

These are a carb-free version of the traditional potstickers made with white flour.  Searing the romaine hearts first in a bit of oil adds an extra dimension of flavor but if you are in a rush you can skip this step.  Make sure to warn your guests of the toothpicks before serving!


  • ¼ cup low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons oil, divided
  • 1 bunch scallions
  • Pinch of salt
  • 4 cloves of garlic, minced
  • 2 teaspoons ginger, grated
  • ½ teaspoon red pepper flake or to taste
  • 1 pound shrimp, clean and deveined with tails removed
  • 2 hearts of romaine


  1. Whisk together soy sauce, sesame oil, and rice wine vinegar.  Set aside in refrigerator.
  2. Heat one tablespoon of vegetable oil in skillet.   Add scallions with a pinch of salt.  Stir for 1 minute.  Add garlic, ginger, and red pepper flake and sauté continuously for 2 minutes over medium low heat.   Set aside to cool.
  3. Meanwhile separate and wash leaves of the hearts of Romaine.  Save the small leaves for a salad.  Pat dry leaves thoroughly with a clean kitchen towel.
  4. Process shrimp and scallion mixture in food processor until smooth.  A few pulses should do.
  5. Add about a tablespoon or so of shrimp mixture into romaine heart leaves.  Wrap as if you are wrapping a gift, and then seal with a toothpick.  Repeat for all leaves.
  6. Heat remaining one tablespoon of oil.  Sear romaine hearts on each side for about 2 minutes.  Add enough water to pan so that water level comes up about 1/3 of the way up the sides of the wraps.  Steam for 3 to 4 minutes.  Serve with dipping sauce.
This entry was posted on Friday, December 9th, 2011 at 1:28 am and is filed under Non-Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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