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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.1
  • Total Fat: 4.0 g
  • Cholesterol: 41.2 mg
  • Sodium: 215.4 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 6.2 g

View full nutritional breakdown of Shrimp Pot Stickers (Crab Rangoon Makeover) calories by ingredient
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Shrimp Pot Stickers (Crab Rangoon Makeover)

Submitted by: CHEF_MEG
Shrimp Pot Stickers (Crab Rangoon Makeover)

Introduction

We swapped shrimp for crab in this Chinese takeout favorite to save sodium and money, but we didn't skimp on flavor! We swapped shrimp for crab in this Chinese takeout favorite to save sodium and money, but we didn't skimp on flavor!
Number of Servings: 8

Ingredients

    Filling
    4 ounces salad shrimp, thawed (cooked, peeled and deveined--see tips)
    2 tablespoons Asian chili garlic paste
    4 ounces reduced-fat cream cheese, softened to room temperature
    1 tablespoon apricot jam


    16 (3-inch) wonton wraps
    1 tablespoon egg whites

Tips

Serve with Soy-Garlic Dipping Sauce.

You will find salad shrimp in the frozen seafood section at your local market. They are small and pre-cooked. Defrost them under cold running water, drain, and pat dry.

If you don't want to bother sealing the edges of the dumplings, place each wonton wrappers in a well of a mini muffin pan prepared with cooking spray. This open-faced version will cook in the same amount of time as the sealed version.


Directions

Preheat the oven to 325 degrees Fahrenheit.
Prepare a baking sheet with cooking spray.
Pat the shrimp dry with paper towels, then combine with the chili-garlic paste in a small bowl.
Microwave the jam in a small bowl for 20 seconds, then combine with the cream cheese.
Working one at a time, place a wonton wrapper onto a flat work surface.
Spoon 1 teaspoon of cream cheese mixture onto one side of the wrap, then top with 1 1/2 teaspoons of shrimp. Moisten the edges with water, then fold over the wonton wrapper and seal the edges.
Place each dumpling on the prepared baking sheet and brush with the egg white.
Bake for 8-10 minutes, until the dumplings are crispy and golden brown.
Serve warm.

Serving Size: Makes 16 dumplings, 2 dumplings per serving






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Member Ratings For This Recipe


  • Incredible!
    12 of 12 people found this review helpful
    Easy & Delicious! Made exactly as directed (sealed)...major hit at family reunion :) - 4/7/13

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  • Incredible!
    5 of 5 people found this review helpful
    The flavor is wonderful!! We had to bake them a little longer, but that might be that we had to use spring roll wraps. Still, they're fantastic! - 4/27/13

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  • Very Good
    4 of 8 people found this review helpful
    I'll order two dozen, please... - 5/1/13

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  • Incredible!
    2 of 6 people found this review helpful
    I luv this recipe, it sounds just perfect. - 5/18/13

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  • Very Good
    2 of 2 people found this review helpful
    love crab rangoon and I really really love this. - 5/18/13

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  • Incredible!
    2 of 3 people found this review helpful
    So good!!!!! Thank You. - 5/1/13

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  • 2 of 8 people found this review helpful
    oh .his favorite .. in my list of foods this one tops them . - 4/7/13

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  • 1 of 6 people found this review helpful
    I've made these before with crab meat,onion and cream cheese. But never this way, I'm eager to try new recipes it looks delightful. wonder how many calories were in mine.
    - 5/2/13

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  • 1 of 5 people found this review helpful
    any recipe for that dipping sauce? - 5/1/13

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  • 1 of 13 people found this review helpful
    This sounds delicious, simple to make, maybe a little time consuming, but I can't wait to try it. - 4/7/13

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  • 1 of 14 people found this review helpful
    I'll probably substitute in peach preserves instead of apricot.. - 4/7/13

    Reply from CHEF_MEG (5/23/13)
    That would work well.
    Chef Meg


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  • The recipe to the dipping sauce is in the link. - 12/17/13

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  • Anyone who missed the recipe for Soy-Garlic Sauce: go to TIPS just above directions and click the sauce title and it comes right up. - 11/19/13

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  • This looks too good! - 9/11/13

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  • 0 of 2 people found this review helpful
    My challenge here would be not to eat all 8 servings myself. - 9/11/13

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  • 0 of 5 people found this review helpful
    This sounds so good. I have to try it. Thanks! - 5/18/13

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  • 0 of 4 people found this review helpful
    Sounds yummy! I wonder what I could use in place of wonton wrappers to make them gluten free?
    - 5/18/13

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  • 0 of 5 people found this review helpful
    I can hardly wait to make these! I love crab Rangoon and this make over with shrimp has my mouth watering! - 5/1/13

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  • 0 of 9 people found this review helpful
    Will try it for myself but family can't eat shell food. - 5/1/13

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