Shrimp Potstickers

  • Level: Easy
  • Total: 26 min
  • Prep: 10 min
  • Cook: 16 min
  • Yield: 12 potstickers
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Egg Wash:

2 egg whites

1 tablespoon cornstarch


1/2 pound rock shrimp, drained and chopped

2 cloves garlic, minced

1 shallot, minced

1 tablespoon cornstarch

2 tablespoons chopped parsley leaves

1/2 cup chopped napa cabbage

2 tablespoons mascarpone cheese

1 lemon, juiced

1 teaspoon ground black pepper

12 potsticker skins or won ton wrappers

2 tablespoons peanut oil

Ponzu Dipping Sauce

1/3 cup soy sauce

2 oranges, juiced (about 1/4 cup)

1 tablespoon rice wine vinegar

Pinch red pepper flakes

2 tablespoons sliced scallions


  1. Whip the egg whites and cornstarch together in a small bowl.;

For the filling:

  1. In a large bowl, mix all filling ingredients together.
  2. Lay 12 wrappers on flat surface. Place approximately 1 tablespoon of filling in center of each. Wet edges with egg wash, bring all sides to the center and pinch together.
  3. Steam potstickers in a steaming pan for 6 to 8 minutes. Do not stack. Handle carefully when ready to remove from the pan.
  4. In a large skillet heat peanut oil and sear potstickers until golden and crisp.

For the ponzu sauce:

  1. Mix all ingredients in a small bowl and serve with potstickers;
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