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Shrimp Potstickers
5 from 24 votes

Shrimp Potstickers

Savory shrimp potstickers are filled with a mixture of diced shrimp, shiitake mushrooms, shallots, garlic, ginger, cilantro, and Asian seasonings. The filling is wrapped in wonton wrappers, pan-fried until crisp on the bottom, then steamed with water until cooked through, achieving crispy golden edges and tender fillings. These dumplings provide a classic combination of fresh seafood and aromatic flavors in a handheld bite.

Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 24 potstickers
Course: Appetizer
Cuisine: Asian

Ingredients

  • 3 tablespoons vegetable oil divided
  • ¾ cup shiitake mushroom diced
  • 2 shallot minced
  • 1 pound Shrimp peeled and deveined, diced, medium
  • ¼ cup cilantro fresh, chopped leaves
  • 3 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 1 tablespoon soy sauce reduced sodium
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 24 wonton wrappers 4 1/2-inch round

Instructions

    Cup of Yum
  1. Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Let cool completely.
  2. In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
  3. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  4. Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
  5. Serve immediately.

Notes

  • The shrimp filling does not require pre-cooking before assembly, simplifying preparation.
  • To freeze, lay uncooked potstickers flat on a baking sheet overnight, then transfer to freezer bags to prevent sticking.