Recipe courtesy of Ching-He Huang

Prawn and Water Chestnut Potstickers ("Guo tieh")

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 35 min
  • Cook: 25 min
  • Yield: 6 servings
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8 ounces shrimp (16/20 or bay shrimp), peeled, deveined and minced

2 tablespoons minced Chinese chives

1 tablespoon oyster sauce

1 tablespoon Shaohsing rice wine

4 canned water chestnuts, drained and minced

1 stalk celery, minced

1 fresh shiitake mushroom, minced

Salt and freshly ground white pepper

30 dumpling skins

Peanut oil, for frying


  1. Mix the shrimp, chives, oyster sauce, rice wine, water chestunts, celery, shiitake and some salt and pepper into a bowl and knead the filling with your hand so that all the flavors are combined well. Wash your hands and dry well.
  2. Place a dumpling skin in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim. Fold into a half-moon, pressing down on the edges to make sure the edges of the dumpling skin stick together well. Make two pleats along the edges on either side of the half-moon shape. Set aside on a plate with the pleated edges up while you finish the remaining dumplings.
  3. Heat a wok or pan over medium heat. Add a tablespoon of peanut oil. Place some of the dumplings in base-side down and cook for a few minutes. Sprinkle the wok or pan with some water and cover to create steam to help cook the dumplings. Cook until the dumplings are opaque, about 5 minutes. Repeat with the remaining dumplings.
  4. Once cooked, transfer to a serving plate and serve immediately.