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.

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

Yield: 24 potstickers

Prep: 25 minutes minutes

Cook: 15 minutes minutes

Total: 40 minutes minutes

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

5 stars (8 ratings)

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Ingredients

• 3 tablespoons vegetable oil, divided
• ¾ cup diced shiitake mushrooms
• 2 shallots, minced
• 1 pound medium shrimp, peeled and deveined, diced
• ¼ 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

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Instructions

• 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.
• 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.
• 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.*
• 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.
• 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.

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