Crispy Shrimp Potstickers
Crispy Shrimp Potstickers are filled with a savory shrimp mixture and a whole shrimp in every bite, then pan-fried until golden and crispy. They're perfect for appetizers, parties, or anytime you're craving restaurant-quality dumplings at home.
Ingredients
For the potstickers
- 1 pound whole shrimp, peeled, deveined, and tail-on
- 1 pound minced shrimp, peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 3 shiitake mushrooms, minced
- 3 tablespoons bamboo shoots, minced
- ½ teaspoon ginger, minced
- 1 teaspoon sesame oil
- 24 sheets gyoza wrappers, or dumpling wrappers
- ½ cup water, for sealing
- 3 tablespoons avocado oil, or other high-smoking point oil
For the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon chili oil
Instructions
- To prepare the whole shrimp, make shallow cuts along the underside of each shrimp to help straighten its natural curve. Be careful not to cut all the way through.
- To make the filling, in a large bowl, combine the minced shrimp, salt, white pepper, shiitake mushrooms, bamboo shoots, ginger, and sesame oil. Mix until evenly combined.
- To assemble the potstickers, place a wrapper on a work surface. Add about 1 tablespoon of filling to the center. Place one whole shrimp on top with the tail extending slightly beyond the edge of the wrapper. Brush the edges with water, fold the wrapper in half, and press firmly to seal. Repeat with the remaining wrappers and filling.
- To make the dipping sauce, in a small bowl, combine the soy sauce, Chinkiang vinegar, and chili oil. Mix well and set aside.
- To pan-fry the potstickers, heat the avocado oil in a large nonstick pan over medium heat. Arrange the potstickers in a single layer and cook for about 2 minutes until the bottoms are golden brown. Flip and cook for another 2 minutes until lightly browned and cooked through.
- To serve, transfer the potstickers to a serving plate and serve immediately with the dipping sauce.
Video
Notes
- Use whole shrimp: Whole shrimp create an impressive presentation and add extra texture to every bite.
- Seal well: Press the edges firmly to prevent the filling from leaking during cooking.
- Don't overcrowd the pan: Cook in batches if needed so the potstickers crisp up evenly.
- Make ahead: Assemble the potstickers up to 1 day ahead and refrigerate until ready to cook.
- Freeze for later: Freeze uncooked potstickers in a single layer until firm, then transfer to a freezer-safe container. Cook directly from frozen.
- Protein swap: Ground pork, chicken, crab, or a combination of seafood can be used in place of some or all of the minced shrimp.
- Air-fry option: Lightly spray the potstickers with cooking oil and air-fry at 375°F (190°C) for 10 to 12 minutes, flipping halfway through, until golden brown and crispy.