Print Friendly, PDF & Email

If you make shrimp potstickers this way, it will be super popular, and everyone will ask you for your recipe! I’d like to share with you a crispy, fun, and easy potsticker recipe that all your friends and family will enjoy! Let’s get started!


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, deveined
¼ teaspoon salt
¼ teaspoon white pepper
3 pieces 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 tablespoon avocado oil, or other cooking oil

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


To prepare the shrimp:
  • Make small incisions along the bottom of the deveined shrimp to straighten its natural curve, but do not cut through.
To make the filling:
  • In a large mixing bowl, combine minced shrimp (you could mince the shrimp in a food processor or with a knife), salt, white pepper, shiitake mushrooms, bamboo shoots, ginger, and sesame oil. Mix well.
To assemble the potstickers:
  • If you are using frozen gyoza (or dumpling) wrappers, defrost them.
  • Prepare a small bowl of water. Use a finger to brush a ring of water around the edge of the wrapper.
  • Place about 1/2 teaspoon of filling in the center of the wrapper. Top with a piece of shrimp over the filling, and the tail faces the left on the outside. Fold in half, pinching the edges together. Do the same with the rest.
To make the dipping sauce:
  • In a bowl, mix together the soy sauce, Chinkiang vinegar, and chili oil. Set aside.
To pan-fry:
  • In a pan over medium heat, pour in the avocado oil (or other cooking oil). Transfer the potstickers to the pan, and pan fry until golden brown, 2 minutes. Flip, pan fry until golden brown, another 2 minutes.
  • (Shrimp cooks very fast, so they will be cooked within 4 minutes. If you are using chicken or pork for the filling, after pan-frying, add ½ cup of water in the pan to steam the dumplings until all the water is evaporated, about 5 minutes.)

Trending now:

Leave a Comment

Your email address will not be published. Required fields are marked *

Related Recipes

You may also like


Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.

Free Subscription

Never Miss A Recipe

Get a weekly recap of CiCi’s new recipes, videos & cooking tips.

Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.

Asian home recipes right into your inbox.