Edamame Shrimp Pot Stickers Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Chop coarsely into small pieces (about 1/8–1/4 inch).

Place chopped shrimp in a medium bowl and add cornstarch, light soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, kosher salt, and pepper. Mix until combined and slightly sticky — this helps the filling bind.

Pulse the cooked edamame in a food processor 3–4 times until coarsely chopped (do not puree). Add edamame, shredded cabbage, and the white parts of the scallions to the shrimp mixture. Fold gently to combine so the mixture is evenly distributed but still slightly textured.

Set up an assembly station: a small bowl of water for sealing wrappers, a lightly floured or clean surface, and a baking sheet lined with parchment to hold finished pot stickers.

Place one wrapper flat in your non-dominant hand. Spoon about 1 teaspoon of filling into the center (adjust to wrapper size—use more for larger wrappers). Avoid overfilling to ensure proper sealing.

Dip your finger into the water and lightly moisten the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon, then press at one end and create 3 small pleats along the edge, pressing firmly to seal. Repeat until all filling is used (about 30–36 pot stickers depending on filling amount and wrapper size).

If serving pot stickers with glass noodles and vegetables: soak glass noodles in warm water for 5–7 minutes until pliable, drain and cut into shorter lengths. Toss noodles with shredded carrot, diced red bell pepper, rice vinegar, soy sauce, toasted sesame oil, and a pinch of salt. Set aside at room temperature.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, arrange pot stickers in a single layer, flat side down, spacing them so they don’t touch (work in batches if needed).

Fry undisturbed for 2–3 minutes until the bottoms are deep golden brown.

Carefully pour 1/4 cup water into the pan (it will steam and sputter). Immediately cover the pan with a tight-fitting lid. Reduce heat to medium and steam for 4–5 minutes, or until wrappers look translucent and shrimp filling is cooked through (shrimp should be opaque and reach 145°F / 63°C).

Remove lid and continue cooking uncovered for 1 minute to re-crisp bottoms. Transfer pot stickers to a platter lined with paper towels or a serving plate. Sprinkle lightly with sea salt while hot to mimic 'tossed in sea salt' finish.

Stir together soy sauce, rice vinegar, chili oil, toasted sesame seeds, and sliced scallion in a small bowl.

If using glass noodle toss, place a small nest of noodles on each serving plate, arrange 6 pot stickers per person on top, and drizzle a little of the dipping sauce over the noodles or serve sauce on the side for dipping.

Serve immediately while hot and crispy. Leftover pot stickers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet with a splash of water and a lid to re-steam and re-crisp.