Crispy Pork and Shrimp Potstickers

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How do you make crispy pork and shrimp potstickers so it’s super juicy, succulent, and over-the-top tasty? Stay tuned for my mom’s secret cooking tricks that will make a huge difference! I think we could all agree that moms’ food tastes the best. Other than they know tons of cooking tricks, I believe the most magical ingredient is love.


Serving: 12 potstickers
Prep time: 25 minutes
Cook time: 10 minutes

For the filling:
12 large shrimp, peeled and deveined
1 pound ground pork, or replace with chicken or beef
3/4 cup water
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons sesame oil
1/10 teaspoon white pepper
1/2 teaspoon ginger
2 tablespoons scallions, minced

For the potstickers:
12 sheets dumpling wrappers
1 cup water, for sealing
2 tablespoons oil
3/4 cup water, for steaming

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


To prepare the shrimp:
  • Slice along the back of the shrimp lengthwise. Do the same with the rest.
To prepare for the pork filling:
  • In a mixing bowl, add the ground pork and water (This is the cooking trick that my mom has been using for decades. It’s going to make the filling super juicy. Give it a try and let me know how it goes.) Combine until the ground pork absorbs all the liquid.
  • Then add the soy sauce, oyster sauce, sesame oil, white pepper, ginger, and scallions. Mix together.
To assemble the potstickers:
  • Lay a dumpling wrapper flat. Brush a ring of water around the edge of the wrapper.
  • Add about a tablespoon of the pork filling on the wrapper, and top it with a piece of shrimp.
  • Fold in half, pinch the edges together, and leave out the shrimp tail at the center. Do the same with the rest.
To make the dipping sauce:
  • In a bowl, mix together the soy sauce, Chinkiang vinegar, and chili oil.
To pan-fry and steam the potstickers:
  • In a pan over medium heat, add the oil. Place the potstickers in the pan, and pan-fry until the bottom is golden brown for about 2 minutes.
  • To prevent splattering, cover the lid halfway, and pour the water inside. Cover the lid completely, and steam over low heat until all the water is mostly evaporated for about 7 minutes.
  • Serve the potstickers with sauce.


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