Savory Pork and Shrimp Potstickers
Indulge in the irresistible crunch of these homemade pork and shrimp potstickers, expertly pan-fried to perfection. Each dumpling is filled with a delicious blend of ground pork, fresh shrimp, and finely chopped napa cabbage, all seasoned with ginger and sesame oil for a burst of flavor. These delectable morsels are crispy on the outside and tender on the inside, making them the perfect party appetizer or comforting main dish. Served alongside a tangy soy-vinegar dipping sauce, these potstickers are sure to satisfy your cravings and impress your guests.
15
Servings
N/A
Calories
20
Ingredients
Ingredients
Soy Sauce
1/4 cup (for dipping sauce)
Unseasoned Rice Vinegar
3 tablespoons (for dipping sauce)
Scallion
1 (thinly sliced (white and light green parts only) for dipping sauce)
Chili-Garlic Sauce
1 teaspoon (for dipping sauce)
Freshly Grated Ginger
1 teaspoon (for dipping sauce)
Toasted Sesame Oil
1/2 teaspoon (for dipping sauce)
Napa Cabbage
1/2 lb (washed, tough stems removed, and finely chopped)
Kosher Salt
1 teaspoon (for cabbage)
Ground Pork
1/2 lb (for filling)
Shrimp
1/2 lb (peeled, deveined, and finely chopped for filling)
Scallions
2 medium (finely chopped (white and light green parts only) for filling)
Soy Sauce
2 tablespoons (for filling)
Rice Wine or Dry Sherry
2 teaspoons (for filling)
Freshly Grated Ginger
1 teaspoon (for filling)
Toasted Sesame Oil
1 teaspoon (for filling)
Granulated Sugar
1 teaspoon (for filling)
Fresh Ground Black Pepper
1/4 teaspoon (for filling)
Large Egg
1 (beaten for filling)
Cooking Oil
4 tablespoons (for frying)
Room-Temperature Water
1/4 cup (for steaming potstickers)
Instructions
1
Prepare the dipping sauce by combining soy sauce, rice vinegar, sliced scallion, chili-garlic sauce, grated ginger, and sesame oil in a small nonreactive bowl. Stir well and set aside.
2
For the filling, place chopped napa cabbage in a fine mesh strainer, sprinkle with kosher salt, and toss gently. Allow it to sit over a large bowl for 10 minutes to drain excess liquid.
3
After 10 minutes, squeeze the cabbage to remove any remaining liquid, discard the liquid, and transfer the cabbage to the mixing bowl.
4
Add ground pork, chopped shrimp, finely chopped scallions, soy sauce, rice wine or sherry, grated ginger, sesame oil, sugar, pepper, and beaten egg to the cabbage. Mix well using your hands, pressing the mixture against the bowl's side until it becomes cohesive and sticky.
5
To shape the potstickers, fill a small bowl with room-temperature water. Take a wrapper and place one tablespoon of filling in the center. Moisten the edges with water using your fingertip.
6
Fold the wrapper in half to create a semicircle, pinching the midpoint to seal. Create three pleats on the top side of the wrapper, pinching each pleat to ensure a tight seal. Repeat on the other side, and then gently push down to form a flat bottom.
7
Place the shaped potstickers on a baking sheet, cover with plastic wrap, and freeze if desired, or continue to cook immediately.
8
In a large nonstick skillet, heat 2 tablespoons of cooking oil over medium-high heat until shimmering. Arrange 12 potstickers in a circle, ensuring they face the same direction.
9
Fry undisturbed for 2-3 minutes until the bottoms are golden brown. Carefully pour in 1/4 cup of water (watch for splattering) and cover the pan with a lid.
10
Steam for 3 minutes. Remove the lid, turn the potstickers onto their unpleated sides using tongs, and continue to cook until the water has evaporated and the bottom is golden, about 2-3 minutes more.
11
Transfer the cooked potstickers to a plate, wipe the skillet, and repeat the frying process for remaining batches. Serve hot with the prepared dipping sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Pork and Shrimp Potstickers?
They are homemade dumplings filled with a mixture of ground pork, fresh shrimp, and napa cabbage, pan-fried until crispy on the outside and tender on the inside.
What is in the dipping sauce for these potstickers?
The dipping sauce consists of soy sauce, rice vinegar, sliced scallions, chili-garlic sauce, grated ginger, and sesame oil.
How should I prepare the napa cabbage for the filling?
Wash the cabbage, remove tough stems, finely chop it, and then toss it with kosher salt to drain excess liquid.
Why do I need to salt the cabbage before adding it to the pork?
Salting the cabbage helps draw out excess moisture, which prevents the potstickers from becoming soggy during cooking.
How long should the cabbage sit with the salt?
The cabbage should sit in a mesh strainer over a bowl for about 10 minutes.
What are the main protein ingredients in the filling?
The filling uses a combination of 1/2 lb of ground pork and 1/2 lb of finely chopped, peeled, and deveined shrimp.
How do I make the filling mixture cohesive?
Mix the ingredients by hand and press the mixture against the side of the bowl until it becomes sticky and cohesive.
What aromatics are used in the pork and shrimp filling?
The filling is seasoned with finely chopped scallions, freshly grated ginger, sesame oil, and black pepper.
Can I use something other than rice wine in the filling?
Yes, you can substitute the rice wine with dry sherry if preferred.
What is the role of the egg in the recipe?
A beaten egg is added to the filling mixture to help bind the ingredients together.
How much filling should I put in each potsticker wrapper?
Place approximately one tablespoon of the pork and shrimp mixture in the center of each wrapper.
How do I seal the potsticker wrappers?
Moisten the edges with water, fold the wrapper into a semicircle, and create three pleats on the top side while pinching tightly to seal.
How do I create a flat bottom on the potstickers?
After pleating and sealing the wrapper, gently push the potsticker down onto a surface to form a flat base for frying.
Can these potstickers be frozen for later use?
Yes, you can place the shaped potstickers on a baking sheet, cover them with plastic wrap, and freeze them.
What type of skillet is best for cooking potstickers?
A large nonstick skillet is recommended to ensure the potstickers don't stick and to achieve a golden-brown crust.
How many potstickers should I cook at once?
The recipe suggests arranging 12 potstickers in a circle in the skillet at one time.
How long do I fry the potstickers before adding water?
Fry them undisturbed for 2-3 minutes over medium-high heat until the bottoms turn golden brown.
What is the steaming process for these potstickers?
Carefully pour 1/4 cup of water into the skillet, cover with a lid, and steam for 3 minutes.
What do I do after the potstickers have finished steaming?
Remove the lid and turn the potstickers onto their unpleated sides to continue cooking until the water evaporates.
How do I finish the potstickers after the water evaporates?
Continue to cook for 2-3 minutes more until the bottom is golden and crispy.
What temperature should the water be for sealing the wrappers?
Use room-temperature water to moisten the edges of the wrappers.
Is the dipping sauce spicy?
The dipping sauce contains chili-garlic sauce, providing a tangy and slightly spicy flavor profile.
How should the scallions be sliced for the dipping sauce?
The scallions for the dipping sauce should be thinly sliced, using only the white and light green parts.
How much cooking oil is used for each batch of frying?
Heat 2 tablespoons of cooking oil for each batch until it is shimmering.
Should I wipe the skillet between batches?
Yes, wipe the skillet clean before adding fresh oil and starting the next batch of potstickers.
What are the key flavor profiles of this dish?
The dish features savory, salty, and aromatic flavors from ginger, sesame oil, and soy sauce, balanced by the crunch of napa cabbage.
How many servings does this recipe make?
The recipe yields approximately 15 servings.
What is the best way to serve these potstickers?
Serve them hot immediately after cooking alongside the prepared soy-vinegar dipping sauce.
What should the shrimp texture be in the filling?
The shrimp should be finely chopped so they blend well with the ground pork and cabbage while providing a tender bite.
Is granulated sugar necessary in the filling?
Yes, a small amount of granulated sugar (1 teaspoon) is used to balance the savory and salty elements of the seasoning.