Shrimp Pot Stickers Recipe

Prep noodles

Soak glass noodles in warm water for 5–8 minutes until softened. Drain, chop into short 1-inch pieces and set aside.

Chop shrimp

Pat shrimp dry and roughly chop into small pieces (or pulse 4–5 times in a food processor) until a coarse paste forms—small chunks should remain for texture.

Combine filling ingredients: in a medium bowl mix chopped shrimp, grated ginger, minced garlic, chopped green onions, shredded cabbage, grated carrot, chopped mushrooms (if using), chopped glass noodles, soy sauce, sesame oil, cornstarch, salt, and white pepper. Stir until evenly incorporated. The cornstarch helps bind the filling. Taste a small piece (briefly cook in a skillet) and adjust seasoning if needed.

Set up assembly station with a small bowl of water to seal wrappers, the filling bowl, and a work surface. Keep wrappers covered with a damp towel to prevent drying.

Place 1 wrapper on the palm of your hand or a flat surface. Put about 1 level teaspoon (size may vary slightly) of filling in the center—enough to fill but not overstuff. Moisten the edge of the wrapper with water using your finger.

Fold wrapper in half to form a half-moon and press to seal at one edge. Optionally pleat one side of the wrapper to create classic potsticker pleats (3–5 small pleats). Ensure a tight seal so no filling escapes during cooking. Repeat with remaining wrappers and filling (should make about 22–24 potstickers).

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

Arrange potstickers in the skillet flat-side down in a single layer without crowding (cook in batches if needed). Sear until bottoms are golden brown, about 2–3 minutes. Reduce heat to medium.

Carefully pour 1/4 cup of water into the skillet (per batch), immediately cover with a lid to trap steam. Allow to steam for 4–5 minutes until wrappers are tender and shrimp filling is cooked through (internal temperature 145°F / 63°C) and water has mostly evaporated.

Remove lid, increase heat to medium-high, and cook 30–60 seconds more to crisp the bottoms again if needed. Transfer cooked potstickers to a serving plate. Wipe skillet and repeat with remaining batches, adding remaining 1 tablespoon oil and 1/4 cup water for the next batch.

Whisk together soy sauce, rice vinegar, sesame oil, chili oil (if using), and sugar or honey in a small bowl until sugar dissolves. Sprinkle toasted sesame seeds on top. Serve alongside hot potstickers.

Arrange potstickers on a platter, garnish with thinly sliced green onions or a few drops of sesame oil if desired. Serve immediately with the dipping sauce.