Pork and Shrimp Dumplings

Pork and Shrimp Potstickers

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Celebrity chef Ming Tsai's flavor-packed potstickers for a crowd are easy to make at home thanks to the use of store-bought gyoza wrappers.

Ming Tsai

Updated on December 10, 2023

Pork and Shrimp Potstickers — Photo:
Food & Wine / Photo by Fred Hardy / Food Styling by Julian Hensarling / Prop Styling by Shell Royster

Total Time:

1 hr 35 mins

Yield:

10 dozen potstickers

Frequently asked questions

Are potstickers and dumplings the same?

Potstickers are a specific type of dumpling. They can contain any variety of fillings, and the filling is always enclosed in a fairly thin wrapper that's first steamed and then fried, becoming golden and crispy while still retaining some chew. Unlike other dumplings, potstickers are generally served on their own as opposed to in broth or as a component of a larger dish.

Can potstickers be a main dish?

Potstickers can absolutely be served as a main dish! Eat them with steamed or stir-fried vegetables, plain or fried rice, noodle dishes, or egg drop soup.

Note from the Food & Wine Test Kitchen

For this recipe, chef Ming Tsai uses premade wonton wrappers to make quick work of assembling the potstickers. To make dumpling wrappers from scratch, reference Danielle Chang's recipe here.

Make ahead

If you're not feeding enough people to immediately eat all 120 of these pork and shrimp dumplings — or if you'd just like to prepare them in advance — you can freeze the filled, uncooked potstickers for later noshing. Place them on a baking sheet and pop them in the freezer; once frozen, transfer them to a resealable plastic bag and keep frozen for up to a month. Do not thaw before cooking.

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Ingredients

1 pound ground pork
1 pound shelled and deveined medium shrimp, finely chopped
6 scallions, chopped
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons sesame oil
Kosher salt
Freshly ground black pepper
2 packages gyoza wrappers
Vegetable oil, for frying

Dim Sum Dipping Sauce, for serving

1/4 cup sambal oelek (Indonesian hot sauce)
1 cup rice vinegar
1 cup soy sauce
2 teaspoons sesame oil

Directions

Make the dipping sauce

Combine all of the ingredients in a jar. Seal with a lid and refrigerate for up to 1 week.

Prepare the potstickers

In a large bowl set in a larger bowl of ice, combine the pork, shrimp, scallions, ginger, soy sauce, and sesame oil. Season generously with salt and pepper. Cook a very small piece of the filling in a small pot of boiling water until the pork is cooked, then taste for seasoning.
Work with a few gyoza wrappers at a time and keep the rest covered: Spoon 1 teaspoon of the filling in the center of each wrapper. Lightly brush the edge of the wrappers with water and fold them into half-moons, pressing out any air. Holding each potsticker by the seam, tap it lightly on a work surface to flatten the bottom, then transfer it to a baking sheet lined with plastic wrap.
Heat 1/8 inch of oil in a large nonstick skillet. Stand one-fourth of the potstickers upright in the pan and cook over high heat until lightly browned, about 3 minutes. Add 1/2 cup of water to the skillet, cover, and cook until the filling is firm, the wrappers are translucent, and the water is nearly evaporated, 5 minutes. Remove the lid and cook until the bottoms of the potstickers are crisp again, about 2 minutes longer. Transfer the potstickers to a plate and serve right away, with Dim Sum Dipping Sauce. Repeat with the remaining potstickers, serving them as you go.

Originally appeared: February 2012