5 from 12 votes
Pan-Fried Pork and Shrimp Dumplings (Potstickers)
Pan-fried Pork and Shrimp Dumplings are the crispy-bottom potstickers that are a beloved Chinese appetizer or dim sum item. This nut-, egg-, and dairy-free recipe is delicious and easy to prep-ahead and easy to adapt for other allergens using simple ingredients.
Course:
Breakfast, Appetizer, Snacks, Lunch, Dinner, Brunch
Cuisine:
Chinese
Ingredients
Pork and Shrimp Filling
- ½ pound Shrimp raw, shells and tail off
- ¾ pound pork ground
- 1 bunch scallion chopped (reserve 2 tablespoons for dip, 6 stalks
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon white pepper ground (or black pepper)
- 1 tablespoon cornstarch
Wrapper
- 1 ½ cup all-purpose flour plus more for dusting (~1/2 cup)
- ½ teaspoon salt
- 2/3 cup water boiling, hot
Pan-frying
- 2 teaspoons olive oil or more, if frying in batches, or neutral oil
- 1/4 cup water or more, if frying in batches
Dip (optional)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon ginger minced
Instructions
Prepare Pork and Shrimp Filling
Make Dough and Assemble Potstickers
Pan Frying the Potstickers
Optional: Dip
Notes
- You can serve the potstickers as-is, or provide vinegar at the table as dip, or you can make the optional dip.