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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 scallions (6 stalks) chopped (reserve 2 tablespoons for dip)
  • 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 hot water boiling
Pan-frying
  • 2 teaspoons olive (or neutral oil) or more, if frying in batches
  • 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 minced ginger

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.