Shrimp Potstickers That Look Like Roses

Shrimp Potstickers are not just a treat for the palate, but also for the eyes. Delicate shrimp paste is wrapped in overlapping dumpling skins and folded into beautiful rose shapes. Pan-fried to golden perfection, then steamed for a juicy finish, they’re a showstopper appetizer or main dish. If you’ve been looking for a unique dumpling to impress your guests, this is it!

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

Instructions

1. Make the filling:

• In a food processor, add the deveined shrimp, and blend until it becomes a paste (or mince it with a knife).
• Add the ginger, salt, white pepper, and sesame oil. Mix well.

2. 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. Brush water around the edge. Repeat with 2 more spinach dumpling wrappers to form a long strip.
• 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, then roll the potsticker from one end to another to form a rose shape. Repeat with the rest.

3. 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 browned, about 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, about 7 minutes.

4. Make the dipping sauce and serve:

• In a bowl, whisk together the soy sauce, Chinkiang vinegar, and chili oil.
• Serve the potstickers warm with the dipping sauce. Enjoy!

Tips & notes

• Forming the rose: Overlapping the wrappers properly is key to getting the rose shape. Wet the edges evenly for a good seal.
• Shrimp paste: For the smoothest texture, use a food processor — but finely mincing with a knife works too.
• Prevent splatter: Cover the lid halfway when adding water to avoid oil splattering, then steam fully covered.
• Wrapper swap: If you don’t have spinach wrappers, use all regular wonton or dumpling wrappers. The green adds contrast, but it’s optional.