• Cooking Time: 14
  • Servings:
  • Preparation Time:


from Pillsbury


  • 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 Pillsbury® Golden Layers® Refrigerated Flaky or Buttermilk Biscuits
  • Dipping Sauce
  • 1/3 cup orange marmalade
  • 3 tablespoons teriyaki sauce


  • 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.
  • Bake at 400°F. for 10 to 14 minutes or until golden brown.
  • Meanwhile, in small bowl, mix dipping sauce ingredients with wire whisk or fork.
  • Serve warm pot stickers with dipping sauce.

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