Shrimp and Pork Potstickers (Pan-Fried Dumplings)

Shrimp and Pork Potstickers (Pan-Fried Dumplings) are one of the best things you can make at home. They’re juicy, crispy, and completely irresistible. Whenever I serve them, they disappear in minutes! One common challenge is ending up with a filling that’s too dry or watery, but don’t worry. With just a few simple tricks, your potstickers will turn out perfect every time.

Recipe

Serving: 10
Prep time: 30 minutes
Cook time: 10 minutes

For the infused water:
2 tablespoons scallions
3 slices ginger
3/4 cup warm water

For the filling:
1/2 pound ground pork
Pinch of salt
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
2 tablespoons scallions
20 large shrimp (26–30 count)

For the potsticker dumplings:
10 dumpling wrappers
1 cup water, for sealing
1 tablespoon oil, for pan-frying
1/2 cup water, for steaming

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar
2 tablespoons chili oil

Instructions

1. Prepare the shrimp:

• Pull out the intestinal tract from the head side of each shrimp. Set the cleaned shrimp aside.

2. Prepare the infused water:

• In a bowl, add scallions and ginger. Pour in the warm water and mix until aromatic. Strain out the solids.

3. Make the filling:

• In a mixing bowl, add ground pork and salt. Stir until the salt is fully absorbed.
• Add soy sauce, dark soy sauce, Shaoxing wine, and cornstarch. Mix well.
• Gradually pour in the infused water in two parts, stirring thoroughly each time.
• Add scallions and mix until combined.

4. Assemble the shrimp and pork potstickers:

• Place about 1 teaspoon of filling in the center of a dumpling wrapper. Top with 2 shrimp pieces.
• Dab water along the edge and fold the wrapper to seal, keeping the shrimp exposed.
• Repeat with remaining wrappers.

5. Make the dipping sauce:

• In a bowl, mix soy sauce, Chinkiang vinegar, and chili oil.

6. Pan-fry and steam the shrimp and pork potstickers:

• In a pan over medium heat, add oil. Place potstickers flat-side down and fry until golden, about 2 minutes.
• Carefully pour in ½ cup of water and cover with a lid. Steam on low until water evaporates, about 5 minutes.
• Serve hot with the dipping sauce.

Tips & notes

• Infused scallion-ginger water is key for juicy, aromatic filling. Don’t skip it!
• Mix the ground pork with salt first—this helps it absorb seasonings better and gives it a smooth texture.
• Cornstarch in the filling helps bind the juices and keeps the mixture from getting too runny.
• Leave the shrimp exposed for an eye-catching finish and juicy bite.
• Cover the pan halfway when adding water to reduce splatter, then seal fully to steam.
• Dumplings are a must-eat during Chinese New Year, symbolizing good luck and abundance!