Shrimp & Scallop Potstickers (6 Pieces) Recipe

Prepare seafood

Pat shrimp and scallops dry with paper towel. Finely chop both into small, uniform pieces so filling will bind and fit well in wrappers.

In a medium bowl, combine chopped shrimp, scallops and ground pork (if using).

Add green onions, grated ginger, minced garlic, sesame oil, soy sauce, rice wine, salt, and white pepper to the bowl.

Add egg white and cornstarch. Mix thoroughly (use a spoon or chop with a cleaver-style knife motion) until the mixture becomes slightly sticky and cohesive — about 1–2 minutes. Cover and refrigerate while preparing wrappers (this firms the filling and keeps it cold).

Set out dumpling wrappers on a lightly floured or dry surface, covered with a damp towel to prevent drying.

Place about 1 heaping tablespoon (approximately 15–18 g) of filling in the center of each wrapper. Do not overfill — you should be able to fold and seal easily. This recipe yields 6 potstickers.

Dip your finger into the water and run a thin line around half the wrapper edge. Fold the wrapper over the filling to make a half-moon, press center to seal, then create 2–3 small pleats on one side to secure and create the classic potsticker shape. Ensure edges are sealed to prevent leaking during cooking.

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

Arrange the 6 potstickers in the skillet, flat-side down, leaving a little space between each. Fry undisturbed for 2–3 minutes, or until the bottoms are golden brown.

Carefully pour 1/4 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (shrimp and scallops opaque and firm) and most water has evaporated.

Remove the lid and continue cooking 1 minute to re-crisp the bottoms if needed. Transfer potstickers to a plate and let rest 1 minute before serving.

Whisk together soy sauce, black vinegar, chile oil, sesame oil and sliced green onion in a small bowl. Serve alongside potstickers.