Pork and Shrimp Potstickers
Pork and Shrimp Potstickers are crispy-bottomed homemade dumplings filled with juicy pork, sweet shrimp, ginger, scallions, and savory seasonings.
Ingredients
For the filling
- 12 large shrimp, peeled and deveined
- 1 pound ground pork, or replace with ground chicken or beef
- 3/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sesame oil
- Pinch of white pepper
- 1/2 teaspoon ginger, minced
- 2 tablespoons scallions, minced
For the potstickers
- 12 sheets dumpling wrappers
- 1 cup water, for sealing
- 2 tablespoons cooking oil
- 3/4 cup water, for steaming
For the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar, or other vinegar
- 2 tablespoons chili oil
Instructions
- To prepare the shrimp, slice along the back of each shrimp lengthwise. Set aside.
- To make the pork filling, in a mixing bowl, add the ground pork and water. Mix until the pork absorbs all the liquid. Add soy sauce, oyster sauce, sesame oil, white pepper, ginger, and scallions. Stir until well combined.
- To assemble the potstickers, place a dumpling wrapper flat on your surface. Brush water around the edge. Add about 1 tablespoon of pork filling in the center and top with a slice of shrimp. Fold the wrapper in half, pinch to seal, and leave the shrimp tail exposed in the center. Repeat with the rest.
- To make the dipping sauce, in a small bowl, mix soy sauce, Chinkiang vinegar, and chili oil. Set aside.
- To pan-fry and steam, in a nonstick pan over medium heat, add the cooking oil and arrange the potstickers flat-side down. Pan-fry for about 2 minutes until the bottoms are lightly golden. Cover the pan halfway, pour in the water, then close the lid fully. Steam on low for about 7 minutes, until the water evaporates. Serve hot with the dipping sauce.