Pan Fried Shrimp and Pork Potstickers

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Pan Fried Shrimp and Pork Potstickers – Homemade potstickers filled with shrimp and ground pork. Served with an easy and delicious dipping sauce! 

If you get take out Chinese food I am sure you have ordered potstickers before.  Sometimes they just call them steamed or fried dumplings, but they are essentially the same thing!  And they are one of my favorite things about getting take out!  

And now you can skip the take out completely and make your Chicken Lo Mein at home and these pork potstickers as well.  A complete meal that is so much better than take out. 

pan fried shrimp and pork potstickers on a board


Potstickers are often called by different names depending on the country they are from.  In Japan they are called Gyoza and usually filled with ground chicken and lots of green onions. These potstickers are more of a Chinese recipe.  

The filling is made of ground pork and shrimp as well as a few other things.  The shrimp is pulsed in a food processor so it is able to be mixed in with the pork. Everything is wrapped in dumpling skins and then cooked to perfection!  You can steam them completely if you don’t want the crispy bottom, but I love the texture and flavor that it gives them. 

pan fried shrimp and pork potstickers on a board

If you search for Asian recipes often, I am sure you are familiar with Steamy Kitchen.  She has an amazing site with easy, healthy, Asian recipes.  She has also put together a cookbook that gives the home cook quick easy meals, that are healthy and delicious.    This pot stickers recipe is one I first made from her site years ago!  

There used to be a brand of frozen potstickers I enjoyed, but I haven’t been able to find them in years.  When I saw this recipe, I knew I had to try it.  The potstickers definitely did not disappoint.  The filling was so full of flavor, and the dipping sauce was a great compliment.  They were a little tedious to fill, but really the meal came together very quickly. 

pan fried shrimp and pork potstickers on a board

Can you Make Potstickers Ahead

Yes, you definitely can make them days ahead of time. Place assembled dumplings on a baking sheet, cover with a damp paper towel and plastic wrap.  Store in the fridge for up to 4 hours until you are ready to cook them.  

Can you Freeze Potstickers

Most definitely.  They are labor intensive enough to make, it is great to make a big batch and have them in the freezer for later.  Place the pot stickers on a baking sheet for an hour until frozen, and then transferred to a freezer bag.  When you are ready to cook them, you can just cook from frozen adding 3-4 extra minutes to the cook time. 

pan fried shrimp and pork potstickers on a board close up

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pan fried shrimp and pork potstickers on a board
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Pan Fried Shrimp and Pork Potstickers

By Erin
Pan Fried Shrimp and Pork Potstickers - Homemade potstickers filled with shrimp and ground pork. Served with an easy and delicious dipping sauce! 
Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
Servings: 8



  • 1 package of frozen dumpling skins, defrosted
  • 12 oz raw shrimp, peeled and deveined.
  • 3 green onions, roughly chopped
  • 1 can, 5oz bamboo shoots, drained
  • 1/2 pound ground pork
  • 2 Tbls soy sauce
  • 1/2 tsp salt
  • 2 Tbls cornstarch
  • 1 tsp fresh ginger, grated
  • 1 Tbls rice wine, or sherry


  • 1 Tbls cornstarch
  • 1/4 cup water
  • canola oil for frying, approx 3 Tbls

Dipping Sauce

  • 1 tsp chili garlic sauce
  • 1/4 cup soy sauce
  • 2 tsp sesame oil
  • 1/2 tsp sugar
  • 1/2 tsp rice wine vinegar


  • ombine shrimp, bamboo shoots, and green onions in a food processor. Pulse a few times, until the shrimp is coarsely chopped.
  • In a large bowl mix together the shrimp mixture with the pork, soy sauce, salt, cornstarch, ginger, and rice wine. Mix until well combined.
  • In a small bowl dissolve the cornstarch in the water.
  • Spoon about 1 tsp of filling into the center of each dumpling skin. Brush a little bit of the slurry around the edges of the dumpling. Fold over, and press to seal. Place the dumpling on a baking sheet, so that the bottom is flat. Continue with the rest of the filling. Cover the dumplings with a damp towel or plastic wrap so they don't dry out.
  • To prepare dipping sauce, mix all of the ingredients together in a small bowl. Set aside until ready to serve.
  • Heat a large nonstick skillet over medium high heat. Add 1 Tbls canola oil, heat until very hot, but not smoking. You will have to cook the dumplings in batches. Place 8-10 dumplings in the pan, so that they are not touching. Cook for 1 minute, check the bottom to see they are getting golden brown. Pour in 1/4 cup of water, cover immediately, and reduce heat to medium. Let cook for 3 minutes. Remove lid, and cook for an additional 1-2 minutes until all of the water has cooked off. Remove from pan, and repeat with the remaining dumplings.
  • Serve with the prepared dipping sauce.


Uncooked Dumplings can be frozen


Serving: 1g | Calories: 371kcal | Carbohydrates: 48g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 80mg | Sodium: 1116mg | Fiber: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Appetizer Recipes
Cuisine: Chinese
Servings: 8
Calories: 371
Like this recipe? Leave a comment below!

About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. I love potstickers, since we were in Hawaii I’ve been on this Asian kick. We ate a lot of Asian food all types and it was wonderful since we don’t have that many good places to eat like that. I’ve got to try these out.

  2. I have to check out Jaden’s new book…I’m sure it’s beyond delicious. These look fantastic, Erin!

  3. Wow, your potstickers look perfect! Just as good as buying them professionally made and way healthier too since you know exactly what ingredients are used. You should’ve tucked these into the far recesses of your freezer and not mentioned them in your post. If I were your brother, these would be the first things I’d eat 😉