Shrimp Pot Stickers Dumplings
Delight your taste buds with these irresistible Shrimp Pot Stickers Dumplings, a perfect fusion of crispy and tender textures wrapped in one bite-sized treat. Filled with a savory mixture of succulent shrimp, aromatic ginger, and garlic, plus a touch of sesame oil and soy sauce for an umami punch, these dumplings are pan-fried to golden perfection before being gently steamed to lock in moisture. The homemade dipping sauce of soy sauce, rice vinegar, and optional chili oil adds a tangy-spicy kick that elevates the flavor profile. Easy to make with store-bought dumpling wrappers, these pot stickers are ideal for appetizers, party platters, or even as a light main course. Whether pleated for a decorative touch or kept simple, these golden parcels of joy are as stunning visually as they are delicious. Perfect for fans of Asian cuisine, this recipe will quickly become a household favorite!
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Ingredients
- 250 grams Shrimp, peeled and deveined
- 2 stalks Green onion, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 30 pieces Dumpling wrappers
- 2 tablespoons Vegetable oil
- 120 milliliters Water
- 3 tablespoons Soy sauce (for dipping)
- 1 tablespoon Rice vinegar (for dipping)
- 1 teaspoon Chili oil (optional, for dipping)
Directions
Step 1
Finely chop the shrimp into a paste-like texture or use a food processor to pulse until smooth.
Step 2
In a medium mixing bowl, combine chopped shrimp, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch. Mix well until evenly combined. Refrigerate for 10 minutes.
Step 3
Set up your workstation with a small bowl of water, the dumpling wrappers, and the shrimp filling for assembly.
Step 4
Take one dumpling wrapper and place about 1 teaspoon of shrimp mixture in the center. Dip your finger into the water and run it along the edge of the wrapper.
Step 5
Fold the wrapper in half to form a half-moon shape and press the edges together, ensuring the filling is sealed. For decorative pleats, fold small sections along the curved edge as you seal. Repeat with the remaining wrappers and filling.
Step 6
Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan evenly.
Step 7
Place the dumplings in the skillet, flat side down, in a single layer without overcrowding. Fry for 2-3 minutes or until the bottoms are golden brown.
Step 8
Once the bottoms are golden, reduce the heat to medium, and carefully pour in 60 milliliters (about 1/4 cup) of water. Cover the skillet immediately with a lid to steam the dumplings.
Step 9
Steam the dumplings for 5-6 minutes. Remove the lid and allow the remaining water to evaporate fully, letting the bottoms crisp up again for about 1 minute.
Step 10
Repeat frying and steaming in batches with the remaining dumplings, adding more oil if needed.
Step 11
Prepare the dipping sauce by mixing soy sauce, rice vinegar, and chili oil (if using) in a small bowl.
Step 12
Serve the shrimp pot stickers hot with the dipping sauce on the side. Enjoy!
Nutrition Facts
| Serving size | (2032.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4898.5 |
| Total Fat 77.4g | 0% |
| Saturated Fat 13.2g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 488.2mg | 0% |
| Sodium 9559.1mg | 0% |
| Total Carbohydrate 910.5g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 0.9g | |
| Protein 187.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 436.6mg | 0% |
| Iron 32.9mg | 0% |
| Potassium 1952.3mg | 0% |
Source of Calories