Shrimp Potstickers with Soy-Ginger Dipping Sauce

Are you a potsticker fan? Potstickers (or pot stickers) are delicious dumplings that are easier to make than you might guess! These dumplings are pan fried and steamed and can be filled with any number and combination of fillings~ shrimp, pork, mushrooms and /or veggies. Pan frying them gives the dumplings their crispy texture and crust, and lending them the name ‘potstickers’.

You can find a dumpling dough recipe in Chinese Soul Food, or use store-bought wonton, goyza or egg roll wrappers.

You can find wrappers in the refrigerated section with the produce in the grocery store. The egg roll wrappers I used were large, so I trimmed them using a 4-inch bowl as a template.

There are a number of dumpling recipes in Chinese Soul Food to satisfy your potsticker cravings: Pork and Chinese Cabbage; Spinach, Egg and Shitake; Pork, Shrimp and Chinese Chives; Beef with Chinese Mustard Greens; and Basil, Chicken and Shrimp. Let your taste buds be your guide to your fillings!

We used a favorite combination for these potstickers that my husband created~ Shrimp with Broccoli Slaw and Cashews. Broccoli Slaw is a combination of broccoli, carrots and red cabbage. You can find it next to the prepackaged cole slaw mixes. The chopped cashews lend the potstickers some texture and a satisfying crunch!

Shrimp Potstickers

Make 12 pot stickers

 12 Raw shrimp, (size 16 – 20 count) peeled, deveined and chopped

Chopped cashews or peanuts (about 1/2 cup)

Broccoli slaw (1 cup) chopped (or use cabbage/slaw)

1 tablespoon minced ginger

1 large egg, lightly beaten

2 teaspoons toasted sesame oil

1 teaspoon Sriracha, or more to taste

Wonton, goyza, or egg roll wrappers

3 to 4 tablespoons oil for frying (vegetable, peanut, or grapeseed oil)

Mix all ingredients through Sriracha in a small bowl. Add a heaping tablespoon of filling to wrapper, lightly brush water along the edges of wrapper with your finger and pinch wrapper together, pleating to seal. Repeat with remaining filling and wrappers.

Working in batches, heat vegetable oil in a large nonstick skillet over medium heat. When oil is hot and shimmering, add potstickers to pan so they don’t touch and cook until golden and crisp, about 2-3 minutes per side.

Add about 3 tablespoons of water to pan and cover with lid immediately. Allow water to cook off and let potstickers steam to finish cooking, about 3- 4 minutes. Remove from pan, keep warm and cook next batch.

Soy-Ginger Dipping Sauce, recipe from Chinese Soul Food

Makes About  1/2 cup

Ingredients

1/3 cup soy sauce

2 tablespoons rice vinegar

1 stalk green onion, finely chopped

2 large cloves garlic, finely chopped or crushed

1 tablespoon chopped fresh cilantro

1 teaspoon minced ginger

1 teaspoon Sriracha (optional)

In small bowl, combine all ingredients. Set aside at room temperature for at least 30 minutes to let flavors meld. The longer the mixture rests, the more intense the flavors will become.

Print Recipe

Shrimp Potstickers with Soy-Ginger Dipping Sauce

Filled with shrimp, broccoli slaw and cashews for a satisfying crunch, these delicious dumplings are panfried to give them a crispy texture and crust.

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Appetizer

Cuisine: Chinese

Keyword: broccoli slaw, cashews, Chinese New Year, dumplings, egg roll wrappers, ginger, potstickers, shrimp, soy, wontons

Servings: 12 potstickers

Ingredients

Potsticker Ingredients

• 12 raw shrimp (size 16- 20 count) peeled, deveined and chopped
• 1/2 cup Chopped cashews or peanuts
• 1 cup Broccoli slaw mixture chopped
• 1 tablespoon minced ginger
• 1 large egg lightly beaten
• 2 teaspoons toasted sesame oil
• 1 teaspoon Sriracha or more to taste
• 1 package Wonton, goyza or egg roll wrappers cut into 4-inch circles
• 3 to 4 tablespoons oil for frying vegetable, peanut, or grapeseed oil

Soy-Ginger Dipping Sauce

• 1/3 cup soy sauce
• 2 tablespoons rice vinegar
• 1 stalk green onion finely chopped
• 2 large cloves garlic finely chopped or crushed
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced ginger
• 1 teaspoon Sriracha optional

Instructions

To make potstickers:

• Mix all ingredients through Sriracha in a small bowl.
• Add a heaping tablespoon of filling to wrapper, lightly brush water along the edges of wrapper with your finger and pinch wrapper together, pleating to seal.
• Repeat with remaining filling and wrappers.
• Working in batches, heat vegetable oil in a large nonstick skillet over medium heat.
• When oil is hot and shimmering, add potstickers to pan so they don’t touch and cook until golden and crisp, about 2-3 minutes per side.
• Add about 3 tablespoons of water to pan and cover with lid immediately.
• Allow water to cook off and let potstickers steam to finish cooking, about 3- 4 minutes.
• Remove from pan, keep warm and cook next batch.

To make dipping sauce:

• In small bowl, combine all ingredients.
• Set aside at room temperature for at least 30 minutes to let flavors meld. The longer the mixture rests, the more intense the flavors will become.

Notes

• Work in batches so your pan is not crowded and potstickers don’t touch. Remove wontons to a heatproof platter and place in the warm oven.
• While forming dumplings, keep remaining wrappers covered with plastic wrap. Place filled dumplings on a parchment-lined baking sheet, and cover with plastic wrap.
• Carefully add water to pan to avoid oil splatters, cover with lid immediately.

The winner of a copy of

Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More, by Hsiao-Ching Chou

is Gayle Dodson!

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