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–+ servings
Shrimp Potstickers

Shrimp Potstickers

Yield: 24 potstickers
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Completely homemade, easy peasy freezer-friendly shrimp potstickers! Tastes just like your favorite take-out place, but even better!
5 stars (8 ratings)

Ingredients

  • 3 tablespoons vegetable oil, divided
  • ¾ cup diced shiitake mushrooms
  • 2 shallots, minced
  • 1 pound medium shrimp, peeled and deveined, diced
  • ¼ cup chopped fresh cilantro leaves
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • Kosher salt and freshly ground black pepper, to taste
  • 24 4 1/2-inch round wonton wrappers

Instructions

  • Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Let cool completely.
  • In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
  • To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  • Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
  • Serve immediately.

Notes

*The filling in the potstickers does not have to be cooked prior to wrapping.
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.