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    Home » Recipes » Dinner Recipes

    Simple Shrimp and Pork Pot-Stickers

    Published: Jun 12, 2013 · Modified: Mar 24, 2023 by Samantha Ferraro · This post may contain affiliate links · 3 Comments

    Jump to Recipe

    Chinese pot-stickers are on the menu for today. I have been reluctant to make these for a while because I first thought they would be too time consuming. I usually like to cook like any other Italian's wife where I make a large portion of something and everyone can grab from there.

    Simple Shrimp and Pork Pot-Stickers via LittleFerraroKitchen.com

    Instead, these are individual and each one needs a little time and patience. But to be honest, these didn't take long at all and are fairly easy.

    Of course you could make your own wrapper dough, but common...they sell them by the pack for a few dollars and I am no expert dumpling master.

    The filling is super flavorful and so easy to throw together. Ground pork, shrimp and Asian flavors of soy, ginger, garlic and sesame oil. One little bite sure does pack a whole lotta flavor. The folding method was not that hard as well. It may be a tad difficult to explain through writing so what I suggest is to YouTube the folding technique like I did and practice on a few. But for my first time, I'm pretty dang proud of myself!

    How to Make Potstickers

    1) In a bowl, add together the ground pork, minced shrimp, cabbage, green onion and all the flavorings. Toss to combine until mixed through.

    Simple Shrimp and Pork Pot-Stickers via LittleFerraroKitchen.com

    2) Place 1 wrapper  in the palm of your hand and dip your middle finger into water and smear water on ½side of the wrapper.  *This will help the dumplings stick together.

    3) Place a teaspoon size of the filling in the middle of the dumpling.

    Simple Shrimp and Pork Pot-Stickers via LittleFerraroKitchen.com

    4) Now here is the interesting part, take both sides of the dumpling and make "pleats" and make sure to crimp the sides well. You don't want any of the mixture peaking through, so if there is too much, take some out.

    Simple Shrimp and Pork Pot-Stickers via LittleFerraroKitchen.com

    5) As you fill them, place each dumpling on a lightly floured surface so the bottom doesn't stick.

    Simple Shrimp and Pork Pot-Stickers via LittleFerraroKitchen.com
    Simple Shrimp and Pork Pot-Stickers via LittleFerraroKitchen.com

    6) When ready to fry, heat a large non-stick skillet on high heat. Drizzle a touch of olive or grape seed oil on the bottom. Place 5-6 dumplings in the pan and pan fry until the bottom is crispy and golden brown.

    7) When bottom is golden brown, add ¼ c water to the pan. *Be careful, the water may splat up because the pan is very hot! Then cover the pan with a lid or foil and allow to steam  until all the water has evaporated.

    Simple Shrimp and Pork Pot-Stickers via LittleFerraroKitchen.com

    8) When done, serve with dipping sauce. In a small bowl, put together soy sauce, rice wine and chopped green onion.

    Simple Shrimp and Pork Pot-Stickers via LittleFerraroKitchen.com

    More Asian inspired recipes

    Crunchy Asian Cabbage Slaw with Peanut Dressing

    Korean Cucumber Kimchi

    Kalbi Beef Bowl with Kimchi (Korean Short Ribs)

    And while you're looking for other Chinese recipes to try, shrimp chow mein is one of my favorite recipes with fresh vegetables and head on shrimp!

    Simple Shrimp and Pork Pot Stickers

    Samantha Ferraro

    LittleFerraroKitchen.com

    A step by step tutorial on how to make simple shrimp and pork pot-stickers.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine Asian
    Servings 4 servings
    Calories 189 kcal

    Ingredients
     
     

    Filling

    • ½ Pound ground pork
    • ½ c Shrimp uncooked and minced fine
    • 1 c Napa cabbage chopped
    • 3 Garlic cloves grated
    • 1 in piece of ginger grated
    • 2 Green onions chopped
    • 1 teaspoon sesame oil
    • 2 Tb soy sauce
    • Wonton wrappers

    Dipping Sauce

    • ¼ c soy sauce
    • 1 Tb rice vinegar
    • Fresh green onion chopped
    Prevent your screen from going dark

    Instructions
     

    • In a bowl, add together the ground pork, minced shrimp, cabbage, green onion and all the flavorings. Toss to combine until mixed through.
    • Place 1 wrapper in the palm of your hand and dip your middle finger into water and smear water on ½side of the wrapper. *This will help the dumplings stick together.
    • Place a teaspoon size of the filling in the middle of the dumpling.
    • Now here is the interesting part, take both sides of the dumpling and make "pleats" and make sure to crimp the sides well. You don't want any of the mixture peaking through, so if there is too much, take some out.
    • 5) As you fill them, place each dumplings on a lightly floured surface so the bottom doesn't stick.
    • When ready to fry, heat a large non-stick skillet on high heat. Drizzle a touch of olive or grape seed oil on the bottom. Place 5-6 dumplings in the pan and pan fry until the bottom is crispy and golden brown.
    • When bottom is golden brown, add ¼ c water to the pan. *Be careful, the water may splat up because the pan is very hot! Then cover the pan with a lid or foil and allow to steam until all the water has evaporated.
    • When done, serve with dipping sauce. In a small bowl, put together soy sauce, rice wine and chopped green onion.

    Nutrition

    Calories: 189kcalCarbohydrates: 5gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 1351mgPotassium: 386mgFiber: 1gSugar: 1gVitamin A: 252IUVitamin C: 18mgCalcium: 67mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. Nancy @ gottagetbaked says

      June 19, 2013 at 10:43 pm

      5 stars
      Girl, I eat a ton of dumplings but have always been too intimidated to make them from scratch. These look perfect - like I could've bought these at a Chinese restaurant! And I'm sure they taste way better, without all the MSG that are in the store bought stuff. Love these!

      Reply
    2. Karla @ Foodologie says

      June 12, 2013 at 10:49 am

      5 stars
      Oh also! Let's make gnocchi together to knock it off both our bucket lists. Do you have a potato ricer? I'm totally lacking that too for optimal gnocchi making.

      Reply
    3. Karla @ Foodologie says

      June 12, 2013 at 10:47 am

      5 stars
      Yum! I definitely want to try to make these!

      Reply

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