30-Min Shrimp and Pork Potstickers
These Shrimp and Pork Potstickers have crispy golden bottoms, juicy pork filling, and plump shrimp in every bite. Pan-fried and steamed to perfection!
Ingredients
For the infused water
- 2 tablespoons scallions
- 3 slices ginger
- ½ cup hot water
For the filling
- ½ 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 potstickers
- 10 sheets dumpling wrappers
- 1 cup water, for sealing
- 1 tablespoon cooking oil, for pan-frying
- ½ cup water, for steaming
For the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons chili oil
Instructions
- To prepare the shrimp: Without cutting the shrimp, gently pull out the intestinal tract from the head end using your fingers or the tip of a toothpick. Set the cleaned shrimp aside.
- To prepare the infused water: In a bowl, add the scallions and ginger. Pour in the hot water, then gently rub and press the aromatics to release their fragrance. Strain and discard the solids, reserving the infused water.
- To make the filling: In a mixing bowl, add the ground pork and salt. Mix until the pork becomes slightly sticky. Add the soy sauce, dark soy sauce, Shaoxing wine, and cornstarch, then mix well. Gradually pour in the infused water in two additions, mixing thoroughly after each addition. Add the scallions and mix until combined.
- To assemble the potstickers: Place about 1 teaspoon of pork filling in the center of a dumpling wrapper and top with 2 shrimp. Dab water along the edge of the wrapper, then fold and seal the center while leaving the shrimp exposed on both sides. Repeat with the remaining ingredients.
- To make the dipping sauce: In a bowl, combine the soy sauce, Chinkiang vinegar, and chili oil. Mix well and set aside.
- To pan-fry and steam the potstickers: In a pan over medium heat, add the cooking oil. Arrange the potstickers flat-side down and pan-fry for about 2 minutes, until the bottoms are golden. Carefully pour in the ½ cup water, partially covering the pan with the lid while adding the water to help protect against splattering. Cover completely, reduce the heat to low, and steam for about 5 minutes, until the water has evaporated and the pork and shrimp are completely cooked through.
- To serve: Serve the potstickers immediately with the dipping sauce.
Video
Notes
- Keep the shrimp whole: Gently remove the intestinal tract without cutting the shrimp. If this method isn't working for you, make a shallow cut along the back and remove the vein with the tip of a knife or toothpick.
- Mix the pork with salt first: This helps the pork become sticky and better incorporate the infused water.
- Add the infused water gradually: Add it in two parts and mix thoroughly after each addition for a juicy, cohesive filling.
- Cornstarch substitutes: If you don't have cornstarch, potato starch or sweet potato starch can also work.
- Keep the shrimp exposed: This open style is sometimes called a “smiling potsticker” (笑口鍋貼). Seal the center securely while leaving the shrimp exposed on both sides.
- Protect against splattering: Partially cover the pan while carefully pouring in the steaming water, then cover completely.
- Freeze for later: Freeze the assembled potstickers in a single layer until firm, then transfer to a freezer-safe container or bag. Cook directly from frozen, adding extra cooking time as needed.