Shrimp & Scallop Potstickers Recipe

Prepare seafood

Pat shrimp and scallops dry with paper towels. Chop both finely so the mixture is cohesive and will bind easily in the dumpling — aim for a coarse paste or small dice.

Place chopped shrimp and scallops in a medium mixing bowl. Add grated ginger, minced garlic, soy sauce, sesame oil, rice wine, salt, white pepper, cornstarch and egg white. Mix vigorously for 30–60 seconds to combine and slightly thicken; this develops a sticky texture that helps the filling bind.

Fold in shredded Napa cabbage and sliced green onions until evenly distributed. Taste a small pinch by cooking a teaspoon of filling in a hot pan (optional) and adjust seasoning if needed. Keep filling chilled until ready to assemble.

Set up an assembly station: dumpling wrappers, a small bowl of water for sealing, a spoon, and a parchment-lined tray to hold formed potstickers.

Place one wrapper in the palm of your non-dominant hand. Put about 1 tablespoon (roughly 15 g) of filling in the center of the wrapper — enough to fill but not overstuff. Too much filling will prevent proper sealing and cooking.

Dip your fingertip in water and moisten the edge of the wrapper all the way around (about 1/4 inch). Fold wrapper in half to form a semi-circle and press the center to seal. Create pleats along one side by folding small sections of the top layer toward the sealed edge and pressing to secure. Repeat until you have 6 potstickers. Keep them covered lightly with a damp towel if you’re not cooking immediately.

At this point you should have 6 assembled potstickers. If wrappers tear, use a little water to patch and press to reseal.

Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and swirl to coat the bottom.

Arrange potstickers flat-side down in the skillet in a single layer without overcrowding (work in two batches if necessary). Cook undisturbed for 2–3 minutes until the bottoms turn golden brown.

Carefully pour 1/4 cup water into the hot pan (stand back to avoid splatter). Immediately cover the skillet with a tight-fitting lid. Steam for 4–5 minutes, or until the filling is cooked through and the wrappers become translucent and tender. Timing may vary slightly; ensure shrimp and scallops are opaque and reach a safe internal temperature (shrimp pink and scallops opaque).

Remove lid and cook 30–60 seconds more to re-crisp the bottoms. Transfer potstickers to a serving plate.

Whisk together soy sauce, rice vinegar, sesame oil, and chili oil in a small bowl. Garnish with thinly sliced green onion. Serve alongside the hot potstickers.