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A delectable shrimp paste is added to wonton and dumpling wrappers and folded into rose potstickers. They are pan-fried and steamed until super tasty. You’ll be sure to enjoy this Rose Potsticker recipe!


Serving 12 pieces
Prep time: 35 minutes
Cook time: 10 minutes

For the filling:
1 pound shrimp, peeled and deveined
¼ teaspoon ginger
1/10 teaspoon salt
1/10 teaspoon white pepper
1 tablespoon sesame oil

For the potstickers:
24 wonton wrappers, or replace with regular dumpling wrappers
24 spinach dumpling wrappers, or replace with regular dumpling wrappers
1 cup water, for sealing
2 tablespoons oil, for pan-frying
¾ cup water, for steaming

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar, or other types of vinegar
1 tablespoon chili oil


To make the filling:
  • In a food processor, add the deveined shrimp, and blend until it becomes a paste (or mince it with a knife).
  • Then add the ginger, salt, white pepper, and sesame oil. Mix well.
To assemble the potstickers:
  • Place a wonton wrapper flat, and brush a ring of water around the edge. Lay another wonton wrapper over the edge, so it slightly overlaps, and brush water around the edge. Repeat with 2 more spinach dumpling wrappers.
  • Scoop about 1/2 teaspoon of the filling on the center of each wrapper.
  • Fold and seal each wrapper from the bottom to the top. Roll the potsticker from one end to another. Do the same with the rest.
To pan-fry and steam the potstickers:
  • In a pan over medium heat, add the oil, and place in the potstickers. Pan-fry until the bottom is lightly brown for 1 minute.
  • To prevent splattering, cover the lid halfway, and pour the water into the pan.
  • Cover the lid completely, and steam until the water is mostly evaporated for 7 minutes.
To make the dipping sauce and serve:
  • In a bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil.
  • Serve the potstickers with the dipping sauce. Enjoy!

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