Potstickers are wrapped with dumpling wrappers, filled with all kinds of protein, for example: shrimp, pork, turkey, beef, fish, seafood or vegetables.
First, you pan-fry the dumplings, then you steam the dumplings so they are cooked through.
Potstickers literally stick to the wok during the pan-frying process, and hence the name. I am partial to them as they are always such a delight to eat.
More importantly, making potstickers at home is already half the fun. Let’s learn how to make potstickers that taste better than restaurants!
Homemade Potsticker Wrappers vs. Store-Bought Wrappers
If you have time, I would encourage you to make dumpling wrappers from scratch. It takes only two ingredients:
- All-purpose flour
Homemade wrappers always taste better with a great texture. You can make the wrapper thinner or thicker, depending on the type of dumplings you make.
However, I also strongly recommend store-bought dumpling wrappers as they are so convenient and yield amazing results. In this Shrimp Potstickers recipe, I used store-bought wrappers.
How to Wrap Potstickers
There are many ways to wrap Potstickers or dumplings. The easiest way is to fold them over and seal the edges tight by dabbing a little water around the outer edges of the wrapper.
To make them prettier, you can use your thumb and index finer to make the pleats, from one end to the other end.
Scroll down to the recipe section to see the picture guide and step-by-step on how to wrap potstickers.
Dipping Sauce for Potstickers
You can serve them with the following dipping sauce, or you can eat them as is because they are already so juicy and delicious.
- Chinese Black Vinegar – you may add ginger strips to the sauce or just plain.
- Soy Sauce plus Chinese Black Vinegar.
- Ponzu – Japanese vinegar with citrus added.
Serve Shrimp Potstickers with:
For a wholesome dinner, make the following dishes.
This Recipe Goes Well with:
Other Recipes You Might Like
Shrimp Potstickers Recipe
- 16 oz. peeled and deveined shrimp
- 1 tablespoon chopped scallion
- 1/2 teaspoon salt
- 1 teaspoon Chinese rice wine
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- 3 dashes ground white pepper
- 1 pack store-bought potstickers wrapper
- 2 tablespoons oil, for pan-frying
- 1 cup water
- 4 tablespoons Chinese black vinegar, for dipping
Cut the shrimp into small pieces. Combine the shrimp, scallion, salt, rice wine, sesame oil, corn starch, ground white pepper in a bowl, stir and mix well to form a sticky filling.
Place a piece of wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the wrapper. Fold the potsticker over to form a half moon shape and pleat and pinch the folds, as pictured below. Finish by pressing the edges with your thumb and index finger to ensure that the potsticker is sealed tightly and there is no leakage. Place the potsticker on a floured surface or baking sheet. This will avoid the potstickers from sticking to the surface.
Using a non-stick skillet (preferred) to pan-fry the shrimp potstickers. Add 1 tablespoon of oil on medium-low heat, then arrange half of the potstickers on the skillet. Pan fry the potstickers until the bottom turns golden brown and crispy. Add 1/2 cup of water and cover it with the lid. Steam the potstickers until the water completely evaporates.
Cook the remaining half of the potstickers by repeating the steps above. Serve the potstickers warm with Chinese rice vinegar.