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
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
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
Did you make this recipe?
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Could you make these in the air fryer instead of oil?
Did you try these in the air fryer? If so, can you share temp and cook time? Thanks!
Phenomenal
I live in a small southern town and could not find gyzoza wrappers at any of the local grocery stores. I improvised. Made the recipe for the filling exactly as written, but added it to 4 large scrabbled eggs. I was delicious! Next time I travel to a bigger city, I’ll stock up on the wrappers and freeze them.
I can’t find them, either–live in central NC in a moderately sized community. I have to go to a large urban center–Fayetteville has an Asian grocery store and the Raleigh area has both Asian supermarkets and Wegmans. I don’t go to either place very often, but never leave without gyzoza wrappers. I can, however, get square wonton wrappers locally and have used them in a pinch. This recipe is spectacularly delicious! I usually make pork& cabbage filled dumplings, but the shrimp were a delicious change.
I love my air fryer, but these dumplings absorb so little oil while frying, I make them on my stove top
Great! We made these last night. Super easy new week night favorite! Full of flavor and fun. Got the kids involved and had great conversation. I’m sure great for date night too!!!Thanks
So delicious! I added some of the veggies from your vegetable potstickers because they both sounded so good. We served them with homemade egg drop soup for a tasty meal that everyone loved.
What can i use for dipping sauce? This actually sounds easy enough for me to try.
I make the simplest gyoza sauce with soy sauce, a little bit of rice vinegar and red pepper flakes.
Made these last night and everyone loved them!
Easy and delicious. Will make them again soon~
Thanks for sharing, Kristin!
This combination sounds perfect – I can’t wait to see your other potsticker ideas!
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.
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!
Hi Kelly! I prefer to pan-fry from its frozen state (I never defrost) and just add a few minutes to cooking time. Just be cautious of some of the freezer-burn when it comes into contact with the hot oil.
These potstickers look amazing! I’ll totally have to try them soon!
Paige
http://thehappyflammily.com
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…….
Are the shrimp in the recipe raw or cooked?
The shrimp in the recipe does not have to be cooked prior to filling the potstickers. Hope that helps!
Hi !! These look delish, but I am allergic to mushrooms… what can I substitute for the mushrooms ??
You can omit and substitute additional shrimp.