The Addictive Pot Stickers

By • April 4, 2011 • 5 Comments

139 Save


Author Notes: I have been trying to perfect my pot sticker recipes for several years now, and I find that the combination of pork and shrimp is by far THE BEST! They are light, flavorful and the dipping sauce that goes with it just gives it a punch. They are a favorite with my family and co-workers and I hope you guys enjoy them as much as we do! - Skinny bitchesSkinny bitches

Food52 Review: Simple, classic, easy; the adjectives that come to mind when talking about this recipe. I had never made pot stickers before and I found these to be incredibly easy and yielded great results. I might increase the shrimp and reduce the ground pork but that’s a personal preference. My husband and friends thought the pot stickers were incredible as written. The sauce was excellent too! - Michelle MeeksMichelle Meeks

Makes 40-50

The pot stickers

  • 1 packet of round dumpling skin (usually comes in 50-60 pieces)
  • 1 pound ground pork
  • 3/4 pounds shrimp (deveined and shelled)
  • 1 bunch napa cabbage, thinly shredded
  • 2 cloves garlic, grated
  • 1 tablespoon ginger, grated
  • 1 handful of cilantro, chopped
  • 3 sprigs scallions, chopped
  • 1 tablespoon Chinese rice wine (Mi Chiu)
  • 2 teaspoons white sugar
  • 3 tablespoons good quality soy sauce
  • 3 dashes ground white pepper
  • 1 dash salt
  • 1 teaspoon sesame oil
  1. Add ground pork in a large mixing bowl
  2. with a food processor, chopped the shrimp into pieces (don't grind them too finely, leave some smaller chunks), then transfer chopped shrimp into bowl with the pork
  3. Add all the ingredients into the same meat bowl and mix them with your clean hand, make sure you don't over mix them
  4. Use a teaspoon, scoop the meat filling into the middle of the dumpling skin and fold them.
  5. Once all the dumplings are wrapped, heat up skillet to a medium high with 2-3 tablespoon of vegetable oil. When searing the pot stickers, make sure not to over-crowd your skillet. It takes about 3 min to cook one side, then flip the other side to cook for another 3 min with medium low heat. (skin will turn golden brown and the filling will cooked thoroughly)
  6. This recipe is very versatile. You can also steam them on a steamer or deep fry it!!

The savory dipping sauce

  • 1/3 cup soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons chinese rice wine vinegar
  • 1 teaspoon sugar
  • 1 shallot, diced finely
  • 3-4 pieces birdseye chilie (optional if you like spicy)
  1. Whisk everything together in a bowl
Jump to Comments (5)

Tags: savory

Comments (5) Questions (1)

Default-small
Default-small
Default-small

almost 3 years ago jmackinnon

Finally got around to making these. They are delicious! So easy to make and so yummy! I had 60 wrappers and had tonnes of leftover filling though.

Default-small

over 2 years ago Skinny bitches

I am glad you enjoyed them :-) Most of the time I would buy extra pack of dumpling wrappers for the left overs. One suggestion is that I use the leftovers to make meatballs or patties for hamburgers...they are yummy!

Default-small

over 3 years ago Skinny bitches

Thank you for the validation on this dumpling recipe Michelle Meeks. I am so happy to hear that you and your family enjoy them as much as I do :)

Default-small

over 3 years ago MrDot

I've made this before, and they are super delicious. I do prefer to steaming to frying, but either way works.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

No kidding!