Pan Fried Shrimp and Pork Potsticker Recipe

Total Time:

1 hour(Cooking)



Pan Fried Shrimp and Pork Potsticker Recipe


1 packagefrozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)
3/4 lbraw shrimp, shelled and deveined
3 stalksgreen onions, cut into 2 inch sections
1/2 cupcanned bamboo shoots
1/2 lbground pork
2 tbspsoy sauce
1/2 tspkosher salt
2 tbspcornstarch
1 tspginger, freshly grated
1 tbsprice wine (or dry sherry)
1 tbspcornstarch, mixed with 1/4 cup water in a small bowl
cooking oil
1 tspAsian chili sauce
1/4 cupsoy sauce
2 tspsesame oil
1/2 tspsugar
1/2 tsprice wine vinegar


  1. Wash the shrimp and pat very dry. In a food processor, add the shrimp, green onions, bamboo shoots and pulse several times until the shrimp is chopped to about 1/4 inch.
  2. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, cornstarch, ginger, rice wine. Mix well.
  3. Spoon 1 teaspoon of the filling onto dumpling skin. Brush a bit of the cornstarch slurry all around the edge of the dumpling skin. Fold over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover loosely with plastic wrap so that it doesn’t dry out. Repeat.
  4. When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat.
  5. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, to the pan. Let fry for 1 minute until the bottoms are light golden brown.
  6. Pour 1/4 cup of water into the pan and immediately cover with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes.
  7. Open lid and let the remaining liquid cook off about 1 minute. Cut into a dumpling to make sure that the filling is cooked through.
  8. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.

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