Shrimp And Pork Potstickers Recipe

Drain cabbage

Place the shredded Napa cabbage in a bowl, sprinkle with 1/2 teaspoon kosher salt, toss, and let sit 5 minutes. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. Measure and discard excess liquid; you should have about 1/2 cup packed cabbage after draining.

Mix filling

In a large bowl combine ground pork, chopped shrimp, drained cabbage, minced garlic, grated ginger, and the minced white parts of the green onions. Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon cornstarch, the beaten egg, 1 teaspoon white pepper and remaining 1/2 teaspoon kosher salt. Mix firmly with a wooden spoon or your hands for 1–2 minutes until the mixture is cohesive and slightly tacky. Cover and refrigerate 15–30 minutes to let flavors meld (optional, but helps texture).

Dust a work surface lightly with the flour. Set a small bowl of water nearby (for sealing). Keep wrappers covered with a damp towel so they don't dry out.

Place one wrapper on the work surface. Spoon about 1 heaping teaspoon (approx. 12–14 g) of the filling into the center of the wrapper. Do not overfill.

Dip your finger in the water and moisten the edge of the wrapper. Fold wrapper in half over the filling to form a half-moon and press the center to seal. Starting from one side, make 3–4 small pleats toward the sealed edge, pressing firmly so the dumpling is well sealed. Repeat with remaining wrappers and filling.

Place assembled potstickers on a lightly floured tray or parchment with a little space between to prevent sticking.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Arrange potstickers in a single layer, flat side down, leaving a little space between each. Cook 2–3 minutes without moving until bottoms are golden brown.

Carefully pour 1/2 cup of the water into the skillet (it will sizzle). Immediately cover the skillet with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam 5–7 minutes, until wrappers are tender and filling is cooked through (pork should reach 70°C/160°F and shrimp should be opaque).

Remove lid and increase heat to medium-high. Let any remaining water evaporate, then cook 1–2 more minutes to re-crisp the bottoms. Use a thin spatula to loosen and transfer potstickers to a serving plate.

In a small bowl whisk together 3 tablespoons light soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1 teaspoon sesame oil and 1 teaspoon sugar until sugar dissolves.

Taste and adjust: add more mirin for sweetness, more vinegar for acidity, or a pinch more sugar if needed. Stir in toasted sesame seeds and chili crisp or sliced fresh chili if using. Garnish with sliced green onion and cilantro if desired.

Arrange potstickers warm on a platter with the soy-mirin dipping sauce alongside. Serve immediately so bottoms remain crisp.

Leftovers: store cooled potstickers in an airtight container in the refrigerator up to 2 days. Re-crisp in a skillet over medium heat with a splash of water and a lid, or bake at 200°C/400°F for 8–10 minutes.