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.
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.
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.
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.
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- 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)
- 1 tsp chili garlic sauce
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp rice wine vinegar
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.
ombine shrimp, bamboo shoots, and green onions in a food processor. Pulse a few times, until the shrimp is coarsely chopped.
Uncooked Dumplings can be frozen
Amount Per ServingCalories 371 Total Fat 10g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 6g Cholesterol 80mg Sodium 1116mg Carbohydrates 48g Net Carbohydrates 0g Fiber 1g Sugar 1g Sugar Alcohols 0g Protein 15g