Damn Delicious

Shrimp Potstickers

Shrimp Potstickers - Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!

Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!

Shrimp Potstickers - Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!

My mother was obsessed with all kinds of dumplings/potstickers. They could be pan-fried, boiled, steamed – it didn’t matter. She loved them all.

So maybe that’s why I love them too. I mean, I’m basically having a love affair with potstickers right now. My team and I have been recipe testing 2 more potstickers recipes on top of these, and I still have a dozen more ideas.

Shrimp Potstickers - Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!

I’m telling you. I. just. can’t. stop.

But for now, I’ll leave you with these shrimp potstickers. Filled with garlicky-gingery shrimp and sauteed shiitake mushrooms.

I’ve had about 22 of these right now, saving the last 2 for dessert time.

Shrimp Potstickers - Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!

Shrimp Potstickers

Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!

25 minutes15 minutes

Ingredients:

  • 3 tablespoons vegetable oil, divided
  • 3/4 cup diced shiitake mushrooms
  • 2 shallots, minced
  • 1 pound medium shrimp, peeled and deveined, diced
  • 1/4 cup chopped fresh cilantro leaves
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • Kosher salt and freshly ground black pepper, to taste
  • 24 (4 1/2-inch) round wonton wrappers

Directions:

  1. Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Let cool completely.
  2. In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
  3. To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  4. Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
  5. Serve immediately.

Notes:

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *

15 comments

  1. Rated 5 out of 5

    What can i use for dipping sauce? This actually sounds easy enough for me to try.

  2. Rated 5 out of 5

    Made these last night and everyone loved them!
    Easy and delicious.  Will make them again soon~

  3. This combination sounds perfect – I can’t wait to see your other potsticker ideas!

  4. I wish you had pictures posted of prep. I have never wrapped potstickers before and not sure how.
    I just finished making a chicken mushroom soup recipe of yours and love it, thank you for sharing.
    I will be trying more of your recipes soon.

    • Yeah, I said about same. I wish she had video of doing this. I tried a WonTon recipe before — not hers, and it turned into Goop-Soup. So, the wrapper probably got too cooked, but be nice to see step-by-step … then, I know that I could do it.

  5. Hi Chungah!  I’m a huge fan of your potstickers (made them all)! I usually make a bunch and freeze some, but when I go to make them later (from frozen) they get mushy defrosting in the fridge. What do you suggest? I suppose I could unfreeze on a flat surface. Could I pan fry from frozen? Thanks for your help!

  6. These potstickers look amazing! I’ll totally have to try them soon!

    Paige
    http://thehappyflammily.com

  7. I can hardly wait to try this. Pot Stickers are my downfall and I have no willpower whatsoever. The picture alone had me salivating. Tsk, tsk, Chungah, you are soooo bad for my waistline, haha. Do I care? NOOOOOOOOOO…….

  8. Are the shrimp in the recipe raw or cooked?

  9. Hi !! These look delish, but I am allergic to mushrooms… what can I substitute for the mushrooms ??