Store-bought wonton wrappers and a tasty filling of shrimp, pork, and cabbage, make a delicious homemade version of this Chinese takeout favorite.

Shrimp and Pork Pot Stickers

Instead of getting takeout, try making these Chinese-style potstickers at home.

Store-bought wonton wrappers are readily available and easy to work with. They're light and delicate and when combined with this tasty shrimp and pork filling they yield a tender, moist dumpling that is much lighter than the average takeout restaurant version.

These potstickers take a little time to prepare, but since the recipe makes about four dozen, you'll have plenty left over to freeze to enjoy another day.

Shrimp and Pork Pot Stickers

Shrimp and Pork Pot Stickers

Yield: 24 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Store-bought wonton wrappers and a tasty filling of shrimp, pork, and cabbage, make a delicious homemade version of this Chinese takeout favorite.

Ingredients

  • 2/3 cup cabbage, chopped
  • 4 green onions, chopped (about 1/3 cup)
  • 2 cloves garlic, chopped
  • 1/2 lb raw shrimp
  • 1/2 lb ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon Shaoxing* wine (or dry sherry)
  • 1/2 tablespoon sugar
  • 1/2 tablespoon cornstarch
  • 1/4 teaspoon freshly ground black pepper
  • 1 package (12-ounces) wonton wrappers (about 48)
  • 6 tablespoons vegetable oil, divided
  • 1 to 1/4 cups water (for steaming)

For the soy dipping sauce:

  • 1/3 cup soy sauce
  • 2 tablespoons Chinese black vinegar (or balsamic)
  • 1 small clove garlic, crushed
  • 1 teaspoon sesame oil
  • Hot sauce (preferably Sriracha) to taste

Instructions

  1. Combine the cabbage, green onions and garlic in the work bowl of a food processor and pulse until very finely chopped.
  2. Add the raw shrimp, ground pork, soy sauce, fish sauce, sherry, sugar, cornstarch, and black pepper and pulse until thoroughly mixed.
  3. Cover a flat work surface with wax paper and place a small bowl of water within easy reach.
  4. Working with one wonton wrapper at a time, mound about 2 teaspoons of the filling in the center.
  5. Wet your index finger and moisten the entire outer edge of the wrapper around the filling and fold in half. Press the sides together and gently crimp with a fork.
  6. Combine all of the sauce ingredients in a measuring cup, transfer to individual serving dishes and set aside.
  7. To pan-fry, heat 1-1/2 tablespoons of vegetable oil in a large pan over medium-high heat.
  8. Add about 12 potstickers at a time and cook until the bottoms are golden brown, about 2-1/2 to 3 minutes.
  9. Reduce the heat to medium, add 1/3 cup water to the pan and cover tightly. Cook until the water has evaporated, about 3 more minutes.
  10. Repeat with the remaining potstickers. Serve with the soy dipping sauce.

Notes

To store, freeze uncooked potstickers in a single layer on a plate.

Once they are frozen solid, place them in an airtight freezer bag.

Store on top of other frozen items (do not crush). They should keep for about 8 weeks.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 74 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 21mg Sodium: 349mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 4g
Note: Nutrition information is estimated and may vary from your actual results.
© Lynne Webb
Cuisine: Asian / Category: Appetizers