Pork and Shrimp Potstickers

Pork and Shrimp Potstickers are crispy on the bottom, juicy on the inside, and filled with the most comforting savory flavor. These homemade potstickers are made with ground pork, sweet shrimp, ginger, scallions, and a simple dipping sauce that brings everything together.

This recipe is very special to me because it comes from my mom. She has been making these dumplings for decades, and every time she makes them, they disappear so quickly from the table. There is something so comforting about standing in the kitchen, folding dumplings together, and waiting for that first crispy bite.

The secret to this recipe is very simple, but it makes such a big difference. My mom mixes water directly into the ground pork until the pork absorbs all the liquid. It may look like a lot at first, but keep mixing. This is what makes the filling extra juicy, tender, and flavorful after cooking.

And I also love how each potsticker has a piece of shrimp inside, with the tail left out in the center. It makes the dumplings look so beautiful, and it also gives every bite that sweet shrimp flavor with the juicy pork filling.

Whether you are new to making dumplings or already love making them at home, this Pork and Shrimp Potstickers recipe is a wonderful one to try. I’ll show you how to make the filling, fold the dumplings, pan-fry them until golden, and steam them so they are perfectly cooked inside.

What Are Pork and Shrimp Potstickers?

Pork and Shrimp Potstickers are pan-fried dumplings filled with ground pork, shrimp, aromatics, and seasonings. They are first pan-fried until the bottoms are golden and crispy, then steamed so the filling becomes juicy and fully cooked.

That contrast is what makes potstickers so delicious. The bottom is crisp, the wrapper is tender, and the inside is juicy and flavorful. They are perfect as an appetizer, snack, lunch, dinner, or something special to make for family gatherings.

The Secret to Juicy Potsticker Filling

The biggest secret in this recipe is mixing water into the ground pork.

This is the technique my mom has used for years. When you add water to the pork and keep mixing, the pork slowly absorbs the liquid. The filling becomes softer, stickier, and more tender. After cooking, the inside stays juicy instead of dry or crumbly.

At first, you might wonder, “Is this too much water?” But don’t worry. Just keep mixing until the pork absorbs everything. This is one of those simple home-cooking tricks that makes a big difference.

The texture you are looking for is moist and well combined. Once the seasonings, ginger, scallions, and sesame oil go in, the filling becomes so fragrant and flavorful.

How to Get Crispy Bottoms

For crispy potstickers, pan-fry the bottoms first until they are lightly golden, not too dark. They will continue to brown after the water evaporates, so this helps prevent burning.

Once you add the water, cover the pan right away so the steam can cook the filling. When the water evaporates, the bottoms should be golden and crispy.

A nonstick pan is very helpful, especially if you are new to making potstickers.

Make-Ahead and Freezer Tips

These Pork and Shrimp Potstickers are great for making ahead.

You can assemble them earlier in the day and keep them covered in the refrigerator until ready to cook.

You can also freeze them. Place the assembled potstickers in a single layer on a tray. Once frozen, transfer them to a freezer bag. Cook them straight from frozen and steam for a few minutes longer.

This is one of my favorite things to keep in the freezer because homemade dumplings always feel like a little gift on a busy day.

Let’s Talk Ingredients

Ground pork: Gives the potstickers a rich, juicy filling. It works beautifully with shrimp because the pork brings savory depth, while the shrimp adds natural sweetness and a nice bite.

Shrimp: Makes these potstickers feel extra special. Slicing each one lengthwise helps it fit nicely inside the dumpling, and leaving the tail exposed gives the potstickers a beautiful look.

Water: This is the secret ingredient here. Mixing it into the pork helps the filling stay incredibly moist after cooking. It’s the little trick my mom always uses.

Soy sauce and oyster sauce: Season the filling with savory flavor. The soy sauce adds saltiness and depth, while the oyster sauce adds a little richness.

Sesame oil: Gives the filling that warm, nutty aroma. A little goes a long way, but it really makes the dumplings smell so good.

White pepper, ginger, and scallions: Brighten everything up. The ginger helps balance the richness of the pork, and the scallions add freshness.

Dumpling wrappers: Hold everything together. Make sure to seal the edges well so the filling stays inside while cooking.

Cooking oil: Helps create that crispy golden bottom before the potstickers are steamed.

Chinkiang vinegar, soy sauce, and chili oil: Make a simple dipping sauce that is savory, tangy, and a little spicy.

Step-by-Step: Let’s Cook

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

Step 1: Prepare the shrimp

Slice along the back of each shrimp lengthwise and set them aside.

Tip: Slicing the shrimp this way helps it fit nicely inside each dumpling. It also gives every potsticker a pretty look, especially when the shrimp tail is left exposed in the center.

Step 2: Make the pork filling

In a mixing bowl, add the ground pork and water. Mix until the pork absorbs all the liquid.

Then add soy sauce, oyster sauce, sesame oil, white pepper, ginger, and scallions. Stir until everything is well combined.

Tip: This water-mixing step is the secret to juicy filling. Keep mixing until the pork looks moist and well combined — this is the trick my mom uses to keep the filling extra tender.

Step 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 it with a slice of shrimp.

Fold the wrapper in half, pinch to seal, and leave the shrimp tail exposed in the center.

Tip: This makes the potstickers look beautiful and gives each one a nice shrimp bite. Make sure the edges are sealed well so they don’t open while cooking.

Step 4: Make the dipping sauce

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

Tip: This dipping sauce is simple, but it is so good with potstickers. The soy sauce is savory, the vinegar is tangy, and the chili oil adds a little heat.

Step 5: Pan-fry and steam

In a nonstick pan over medium heat, add the cooking oil and arrange the potstickers flat-side down.

Pan-fry for about 2 minutes until the bottoms are golden brown.

Then cover the pan halfway, pour in the water, and close the lid fully. Steam on low for about 7 minutes until the water evaporates.

Tip: This method gives you the best of both worlds: crispy bottoms and juicy filling. Serve them hot with the dipping sauce.

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