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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
Cook Time30 minutes
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.