30-Min Shrimp and Pork Potstickers (Pan-Fried Dumplings)

 

Shrimp and Pork Potstickers (Pan-Fried Dumplings) are a home-cook favorite—crispy on the bottom, juicy and tender on the inside, and completely irresistible. Potstickers are a type of dumpling that’s pan-fried then steamed to perfection. In this version, we feature shrimp on top of a flavorful pork filling for an eye-catching finish. Perfect as a snack, appetizer, or even a full meal, these potstickers disappear fast—and with a few simple tricks, they’ll turn out perfect every time.

Recipe

Serves: 10
Prep time: 23 minutes
Cook time: 7 minutes

For the infused water:
2 tablespoons scallions
3 slices ginger
3/4 cup warm water

For the filling:
1/2 pound ground pork
Pinch of salt
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
2 tablespoons scallions
20 large shrimp (26–30 count)

For the potsticker dumplings:
10 dumpling wrappers
1 cup water, for sealing
1 tablespoon oil, for pan-frying
1/2 cup water, for steaming

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

Instructions

1. Prepare the shrimp:

• Pull out the intestinal tract from the head side of each shrimp. Set the cleaned shrimp aside.

2. Prepare the infused water:

• In a bowl, add scallions and ginger. Pour in the warm water and mix until aromatic. Strain out the solids.

3. Make the filling:

• In a mixing bowl, add ground pork and salt. Stir until the salt is fully absorbed.
• Add soy sauce, dark soy sauce, Shaoxing wine, and cornstarch. Mix well.
• Gradually pour in the infused water in two parts, stirring each time thoroughly.
• Add scallions and mix until combined.

4. Assemble the shrimp and pork potstickers:

• Place about 1 teaspoon of filling in the center of a dumpling wrapper. Top with 2 shrimp pieces.
• Dab water along the edge and fold the wrapper to seal, keeping the shrimp exposed.
• Repeat with remaining wrappers.

5. Make the dipping sauce:

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

6. Pan-fry and steam the shrimp and pork potstickers:

• In a pan over medium heat, add oil. Place potstickers flat-side down and fry until golden, about 2 minutes.
• Carefully pour in ½ cup of water and cover with a lid. Steam on low until water evaporates, about 5 minutes.
• Serve hot with the dipping sauce.

Tips & notes

• Prep ahead: Make the infused water, pork filling, or dipping sauce in advance, or assemble the dumplings and refrigerate for up to 12 hours.
• Infused water: Key to a juicy, aromatic filling. Don’t skip it!
• Mix pork with salt first: Helps it absorb seasonings and gives a smooth texture.
• Cornstarch: Keeps the filling juicy and prevents it from being too runny.
• Shrimp on top: Leaving the shrimp exposed gives a beautiful presentation and a plump bite.
• Assembly: Fold carefully, keeping the shrimp exposed; don’t worry about perfectly uniform pleats.
• Pan-frying & steaming: Cover halfway first to reduce splatter, then seal fully to steam perfectly.
• Freeze for later: Arrange assembled dumplings on a tray, freeze, then store in a freezer bag. Fry straight from frozen, adding 1–2 extra minutes.