Pan Fried Pork and Shrimp Potstickers
Feb 08, 2026 01:53 PM
In college, my friends and I used to get together once a month and have “Chinese Potsticker” parties. The kitchen would be prepped to create 3 big batches of Chinese potsticker filling and the dining table would be converted to our potsticker wrapping session.
We’d make hundreds of Chinese Potstickers. A small batch to enjoy that evening and the rest of the potstickers go straight to the freezer for my friends to take home. They were soooo fabulous and it was our girly-bonding time.
These days, it’s not my girlfriends who come over to pleat dumplings, but my little kids sit at the table wrapping the potstickers with Mommy. Love it!
Chinese Potstickers are really simple to make, and there are a few secrets that I’ll share with you.
Ingredients:
For the Potstickers
- 1 package of frozen dumpling skins
- 3/4 pound raw shrimp, shelled and deveined
- 3 stalks green onions, cut into 2 inch sections
- 1/2 cup canned bamboo shoots
- 1/2 pound ground pork
- 2 tablespoons soy sauce
- 1/2 teaspoon kosher salt
- 2 tablespoons cornstarch
- 1 teaspoon freshly grated ginger
- 1 tablespoon rice wine (or dry sherry)
For the Slurry
- 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
- water
- cooking oil
For the Dipping Sauce
- 1 teaspoon Asian chili sauce
- 1/4 cup soy sauce
- 2 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon rice wine vinegar
Total Time:
30 minutes
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