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Easy Crispy Pan-Fried Shrimp Potstickers Recipe

Easy Crispy Pan-Fried Shrimp Potstickers

These shrimp-only Chinese-style potstickers feature a savory chopped shrimp filling, tender wrappers, and crisp golden bottoms. Serve them hot with a quick soy, rice vinegar, sesame oil, and chili dipping sauce.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potstickers
  • 1 pound Raw shrimp, peeled, deveined, and finely chopped
  • 1 cup Finely minced napa cabbage, about 3 ounces
  • 3 scallions Scallions, thinly sliced
  • 2 cloves Garlic, finely minced
  • 1 tablespoon Fresh ginger, finely grated
  • 1 tablespoon Soy sauce
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Shaoxing wine or dry sherry, optional
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Granulated sugar
  • 1/4 teaspoon Ground white or black pepper
  • 24-30 wrappers Round dumpling wrappers, approximately 3 1/2 inches wide
  • 2 tablespoons Neutral cooking oil, such as canola or vegetable oil
  • 1/2 cup Water, for steaming
Optional Crispy Skirt
  • 1/2 cup Water
  • 1 teaspoon All-purpose flour or cornstarch
Dipping Sauce
  • 3 tablespoons Soy sauce
  • 2 tablespoons Rice vinegar
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Chili oil or chili crisp, optional
  • 1 scallion Scallion, thinly sliced

Method
 

Step-by-Step
  1. Lightly salt the minced napa cabbage and let it stand for 5–10 minutes. Squeeze it firmly in a clean towel or press it through a fine sieve until excess water is removed.
  2. Combine the chopped shrimp, drained cabbage, scallions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine or dry sherry if using, cornstarch, sugar, and pepper. Mix until evenly combined and slightly sticky.
  3. Place about 2 teaspoons of filling in the center of each wrapper. Moisten the edge with water, fold the wrapper over the filling, and press firmly to seal; pleat one side if desired.
  4. Heat 1 tablespoon oil in a large nonstick or well-seasoned skillet over medium-high heat. Arrange the potstickers flat-side down without crowding and cook for 2–3 minutes, until the bottoms are golden brown.
  5. Carefully add about 1/2 cup water and immediately cover the skillet. Steam for 5–7 minutes, until the wrappers are tender and the shrimp filling is cooked through.
  6. Remove the lid and cook for another 1–3 minutes, allowing the remaining water to evaporate and the bottoms to crisp again. Add a little more oil if needed, then repeat with the remaining dumplings.
  7. Whisk together the soy sauce, rice vinegar, sesame oil, chili oil or chili crisp if using, and sliced scallion. Serve the hot potstickers immediately with the dipping sauce.

Notes

Chill the shrimp for 10–15 minutes before chopping for a cleaner texture. Keep filled dumplings covered with a damp towel so the wrappers do not dry out. The shrimp filling should be opaque and firm, reaching 145°F (63°C) internally. For a lacy crispy skirt, mix 1 teaspoon flour or cornstarch with the 1/2 cup water before adding it to the skillet.