Crispy Shrimp Potstickers

There’s something so satisfying about biting into a crispy, juicy potsticker—and when it’s made with whole shrimp, it’s guaranteed to impress. These Crispy Shrimp Potstickers are fun to make, absolutely delicious, and sure to be the star of your next gathering. Once you serve these, don’t be surprised if everyone starts asking for the recipe!

Recipe

Serving: 24 potstickers
Prep time: 50 minutes
Cook time: 10 minutes

For the potstickers:
1 pound whole shrimp, peeled, deveined, and tail-on
1 pound minced shrimp, peeled and deveined
¼ teaspoon salt
¼ teaspoon white pepper
3 shiitake mushrooms, minced
3 tablespoons bamboo shoots, minced
½ teaspoon ginger, minced
1 teaspoon sesame oil
24 gyoza wrappers (or dumpling wrappers)
½ cup water (for sealing wrappers)
3 tablespoons avocado oil (or other cooking oil)

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

Instructions

1. Prepare the whole shrimp:

• Make shallow incisions along the bottom of each whole shrimp to help straighten its natural curve. Do not cut all the way through.

2. Make the filling:

• In a large mixing bowl, combine the minced shrimp, salt, white pepper, shiitake mushrooms, bamboo shoots, ginger, and sesame oil.
• Mix well until the ingredients are evenly incorporated.

3. Assemble the potstickers:

• If using frozen wrappers, make sure they’re fully thawed before using.
• Prepare a small bowl of water for sealing the edges.
• Place about ½ teaspoon of filling in the center of a wrapper. Lay one whole shrimp on top with the tail sticking out to the left.
• Brush the edge of the wrapper with water, fold it in half, and press to seal tightly.
• Repeat with the remaining wrappers and filling.

4. Make the dipping sauce:

• In a small bowl, combine soy sauce, Chinkiang vinegar, and chili oil. Set aside for serving.

5. Pan-fry the potstickers:

• Heat avocado oil in a nonstick pan over medium heat.
• Place the potstickers flat-side down in the pan and fry until golden brown, about 2 minutes.
• Flip and fry the other side for another 2 minutes.

Tips & notes

• For best results, use fresh shrimp with tails on to create that impressive restaurant-style look.
• Don’t overcrowd the pan when frying—give each potsticker enough space to crisp up properly.
• If using pork or chicken filling instead, add ½ cup water to the pan after browning and cover to steam until the water evaporates, about 5 minutes.
• The dipping sauce can be made ahead and stored in the fridge for up to a week.