These potstickers are the perfect takeout fakeout

This a classic tale: Girl loves potstickers. Girl can’t find any (nearby) she’s crazy about. Girl learns to make these addicting dumplings at home. The end.

I adore the slippery wrappers, the bite of garlic, subtle heat of ginger and the crunch of the water chestnuts. These potstickers quickly became a staple of family “fakeout” dinners. Spicy turkey lettuce wraps, a quick stir fry and a platter of hot dumplings straight from the skillet — tasty dishes lifted from the takeout menu, minus the white boxes.

Assembly can be a bit time-consuming, so be sure to enlist the help of family and friends. Luckily, this recipe makes a large batch so you can tuck a few dozen in the freezer for next time you get a craving.

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SHRIMP POTSTICKERS

Yields: About 40

3 tablespoons vegetable oil, divided

1 pound raw, peeled, deveined shrimp, pulsed 10-12 times in food processor

2 cups cabbage, finely chopped

1 carrot, peeled and finely chopped

6 tablespoons minced scallions (about 4 medium scallions, white and green parts)

4 ounces water chestnuts, finely chopped and blotted with a paper towel to remove excess moisture

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon reduced sodium soy sauce

2 teaspoons sesame oil

1 teaspoon cayenne pepper

40 (3-inch) wonton wrappers

Kosher salt, to taste

Water

DIPPING SAUCE

1⁄3 cup soy sauce

1⁄4 cup rice vinegar

2 tablespoons sugar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh minced ginger

1⁄4 teaspoon black pepper

1⁄4 teaspoon crushed red pepper

Combine the shrimp, cabbage, carrot, scallions, water chestnuts, garlic, ginger, soy sauce, sesame oil and cayenne; season with salt, to taste.

Working with 4 wrappers at a time, place wrappers on a flat work surface and moisten each edge with water using your finger. Place about two heaping teaspoons of filling in the center of each wrapper. Fold each wrapper in half, starting in center and working toward outside edges. Pinch edges together firmly to seal. Position each dumpling on its side and gently flatten. Repeat to form remaining potstickers.

Add 1 tablespoon of vegetable oil to a large nonstick skillet and rotate skillet to distribute it evenly across the surface. Arrange 12-14 dumplings in the skillet, placing flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 3-4 minutes.

Reduce heat to low, add 1⁄2 cup water to skillet, and cover immediately. Cook, covered, until most of the water is absorbed and wrappers are slightly translucent, about 4-5 minutes.

Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3-4 minutes more. Turn off burner and slide dumplings from skillet onto a tray lined with double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately.

Let skillet cool until just warm, then wipe skillet clean and repeat with remaining dumplings and oil.

While the potstickers are cooking, combine the dipping sauce ingredients in a small sauce pot over low heat. Serve the potstickers with the dipping sauce.

To freeze potstickers, place filled, uncooked dumplings in the freezer in a single layer on a plate or tray until frozen, then transfer to a storage bag and seal.

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Alicia Cahill is the owner of The Kitchen Chick, 2402 Market St. in Galveston.