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Shrimp Potstickers - Delicious potstickers filled with juicy shrimp. This potstickers recipe is so easy with a step-by-step picture guide.
Table of Contents
Potstickers
Potstickers or guotie (in Chinese) are pan-fried dumplings with crispy and golden brown bottom.
Potstickers are wrapped with dumpling wrappers, filled with all kinds of protein, for example: shrimp, pork, turkey, beef, fish, seafood or vegetables.
First, you pan-fry the dumplings, then you steam the dumplings so they are cooked through.
Potstickers literally stick to the wok during the pan-frying process, and hence the name. I am partial to them as they are always such a delight to eat.
More importantly, making potstickers at home is already half the fun. Let’s learn how to make potstickers that taste better than restaurants!
Other Recipes You Might Like
Potstickers
Pan-fried Dumplings
Chicken Wontons
Homemade Potsticker Wrappers Vs. Store-bought Wrappers
If you have time, I would encourage you to make dumpling wrappers from scratch. It takes only two ingredients:
All-purpose flour
Water
Homemade wrappers always taste better with a great texture. You can make the wrapper thinner or thicker, depending on the type of dumplings you make.
However, I also strongly recommend store-bought dumpling wrappers as they are so convenient and yield amazing results. In this Shrimp Potstickers recipe, I used store-bought wrappers.
How to Wrap Potstickers
There are many ways to wrap Potstickers or dumplings. The easiest way is to fold them over and seal the edges tight by dabbing a little water around the outer edges of the wrapper.
To make them prettier, you can use your thumb and index finer to make the pleats, from one end to the other end.
Scroll down to the recipe section to see the picture guide and step-by-step on how to wrap potstickers.
Dipping Sauce for Potstickers
You can serve them with the following dipping sauce, or you can eat them as is because they are already so juicy and delicious.
Shrimp Potstickers - delicious potstickers filled with juicy shrimp. This potstickers recipe is so easy with step-by-step picture guide. Learn how to make homemade potstickers today!
4.70 from 13 votes
Print
By Bee Yinn Low
Yield 6people
Prep 30 minutesmins
Cook 10 minutesmins
Total 40 minutesmins
Ingredients
16oz (455g)peeled and deveined shrimp
1tablespoonchopped scallion
1/2teaspoonsalt
1teaspoonChinese rice wine
1teaspoonsesame oil
1teaspooncorn starch
3dashes ground white pepper
1pack store-bought potstickers wrapper
2tablespoonsoil(for pan-frying)
1cupwater
4tablespoonsChinese black vinegar(for dipping)
Instructions
Cut the shrimp into small pieces. Combine the shrimp, scallion, salt, rice wine, sesame oil, corn starch, ground white pepper in a bowl, stir and mix well to form a sticky filling.
Place a piece of wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the wrapper.
Fold the potsticker over to form a half moon shape and pleat and pinch the folds, as pictured below. Finish by pressing the edges with your thumb and index finger to ensure that the potsticker is sealed tightly and there is no leakage. Place the potsticker on a floured surface or baking sheet. This will avoid the potstickers from sticking to the surface.
Using a non-stick skillet (preferred) to pan-fry the shrimp potstickers. Add 1 tablespoon of oil on medium-low heat, then arrange half of the potstickers on the skillet. Pan fry the potstickers until the bottom turns golden brown and crispy. Add 1/2 cup of water and cover it with the lid. Steam the potstickers until the water completely evaporates.
Cook the remaining half of the potstickers by repeating the steps above. Serve the potstickers warm with Chinese rice vinegar.
Course: Chinese Recipes
Cuisine: Shrimp
Keywords: Shrimp Potstickers
Nutrition
Nutrition Facts
Shrimp Potstickers
Amount Per Serving (6 people)
Calories 347Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 197mg66%
Sodium 1212mg53%
Carbohydrates 44g15%
Fiber 1g4%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.
From-scratch dumpling dough requires only two ingredients — flour and water — and the water temperature yields different types of wrappers. Cold water is best for boiled dumplings because it causes the flour's proteins to form the gluten that makes dough chewy and able to withstand vigorously boiling water.
Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.
For starters, potstickers are Chinese while gyoza are Japanese. And beyond that distinction, gyoza tend to be smaller than potstickers, with thinner and slightly more delicate wrappers. They also may be fully steamed, boiled, or fried, rather than cooked using a combination of pan-frying and steaming.
Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.
Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.
Cantonese folks call potstickers "wotip (鍋貼)" but Northern Chinese folks call them "seoi gaau (水餃)". Both potsticker wrappers share the same ingredients and methods of preparation. The main difference is its thickness. Wotip (鍋貼) wrappers are thicker than seoi gaau (水餃) wrappers.
Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.
Pork, cabbage, ginger, scallion, sugar, chives, oyster sauce, and soy sauce. How many calories are in Pork Dumplings? Visit our Menu Nutritionals(opens in a new window) page for more information on our Pork Dumplings calories, carbs, protein, and sodium.
Frozen, retail-ready Prairie Pantry® Dumpling Dough comes in 2-pound closeable bags and is easy to make. Simply place in boiling water for delicious dumplings perfect for knoephla soup or chicken dumpling soup.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth.Brush 2 of the edges of the wrapper lightly with water.
Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.
They are typically recognized by their English translation — pot stickers. Originating in Northern China, these dumplings are filled with ground meat and vegetables, such as cabbage, scallions, garlic and ginger and wrapped in a thin, circular-shaped wrapper made of flour and water.
Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.
The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.
The name jiaozi refers to this type of dumpling generically, although jiaozi might be referred to as shui jiao, if boiled; zheng jiao, if steamed; and guo tie or jian jiao, if pan-fried. These last are what are commonly known as potstickers.
When comparing Chinese dumplings vs wontons, some key differences are: Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg.Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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