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Pan Fried Shrimp and Pork Potstickers
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Shrimp and pork come together as the filling for these quick and easy Asian Potstickers
Servings: 6
Author: Erin
  • 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
    1. Combine shrimp, bamboo shoots, and green onions in a food processor. Pulse a few times, until the shrimp is coarsely chopped.
    2. In a large bowl mix together the shrimp mixture with the pork, soy sauce, salt, cornstarch, ginger, and rice wine. Mix until well combined.
    3. In a small bowl dissolve the cornstarch in the water.
    4. 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.
    5. To prepare dipping sauce, mix all of the ingredients together in a small bowl. Set aside until ready to serve.
    6. 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.
    7. Serve with the prepared dipping sauce.
    Recipe Notes

    Recipe from Steamy Kitchen Uncooked dumplings can be frozen