Shrimp and Pork Pot Stickers
Store-bought wonton wrappers and a tasty filling of shrimp, pork, and cabbage, make a delicious homemade version of this Chinese takeout favorite.
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.
- 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
- Combine the cabbage, green onions and garlic in the work bowl of a food processor and pulse until very finely chopped.
- Add the raw shrimp, ground pork, soy sauce, fish sauce, sherry, sugar, cornstarch, and black pepper and pulse until thoroughly mixed.
- Cover a flat work surface with wax paper and place a small bowl of water within easy reach.
- Working with one wonton wrapper at a time, mound about 2 teaspoons of the filling in the center.
- 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.
- Combine all of the sauce ingredients in a measuring cup, transfer to individual serving dishes and set aside.
- To pan-fry, heat 1-1/2 tablespoons of vegetable oil in a large pan over medium-high heat.
- Add about 12 potstickers at a time and cook until the bottoms are golden brown, about 2-1/2 to 3 minutes.
- 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.
- Repeat with the remaining potstickers. Serve with the soy dipping sauce.
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