Pork and Shrimp Potstickers

Pork and Shrimp Potstickers are crispy on the bottom, juicy on the inside, and packed with flavor—a perfect combo that’s made them a longtime family favorite. This recipe comes from my mom, who’s been making these dumplings for decades. Her secret? A clever technique that keeps the filling incredibly moist and flavorful. Whether you’re new to dumpling-making or a seasoned pro, this comforting recipe is sure to bring joy to your table.

Recipe

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 ground 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 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

Instructions

1. Prepare the shrimp:

• Slice along the back of each shrimp lengthwise. Set aside.

2. Make the pork filling:

• In a mixing bowl, add the ground pork and water. Mix until the pork absorbs all the liquid—this is the trick my mom uses to keep the filling extra juicy!
• Add soy sauce, oyster sauce, sesame oil, white pepper, ginger, and scallions. Stir until well combined.

3. Assemble the potstickers:

• Place a dumpling wrapper flat on your surface. Brush water around the edge.
• Add about 1 tablespoon of pork filling in the center and top with a slice of shrimp.
• Fold the wrapper in half, pinch to seal, and leave the shrimp tail exposed in the center. Repeat with the rest.

4. Make the dipping sauce:

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

5. Pan-fry and steam:

• In a nonstick pan over medium heat, add oil and arrange the potstickers flat-side down.
• Pan-fry for about 2 minutes until the bottoms are golden brown.
• To steam, cover the pan halfway, pour in water, then close the lid fully. Steam on low for about 7 minutes until the water evaporates.
• Serve hot with dipping sauce.

Tips & notes

• Juicy filling secret: Mixing water into the ground pork keeps the filling moist and tender after cooking—don’t skip this step!
• Tail-out technique: Leaving the shrimp tail exposed adds visual appeal and makes the dumplings easier to pick up.
• Freezer-friendly: You can freeze the assembled potstickers and cook straight from frozen—just steam a few minutes longer.