For a crispier bottom, after steaming, remove the lid and continue cooking until the water evaporates and the bottoms are deeply golden. If you don't have Sriracha or sambal chile sauce on hand, a pinch of red pepper flakes will add a touch of heat. The potsticker dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Feel free to experiment with other fillings, such as ground pork, chicken, or vegetables.
Whole Shrimp Potstickers
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PREP TIME40 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 50 mins
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SERVING2 People
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VIEWS18
Delight in these exquisite potstickers where plump, whole shrimp take center stage. A delicate balance of flavors elevates the natural sweetness of the shrimp, encased in perfectly crisp-yet-chewy wrappers. Prepare for a burst of umami with every bite!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate124 g
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Cholesterol211 mg
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Fiber5 g
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Protein38 g
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Saturated Fat7 g
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Sodium1647 mg
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Sugar2 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Dough: In a large bowl, combine flour and salt. Add hot water and stir until a shaggy dough forms. (5 minutes)
02
Step
3 mins
Knead the Dough: Transfer the dough to a lightly floured surface and knead until smooth and elastic. (3 minutes)
03
Step
1 hrs
Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature. (1 hour)
04
Step
30 mins
Marinate the Shrimp: In a bowl, combine shrimp, 3 tablespoons green onions, garlic, soy sauce, sesame oil, and Sriracha. Toss well to coat. Cover and refrigerate. (30 minutes)
05
Step
5 mins
Prepare the Dipping Sauce: In a small bowl, whisk together rice vinegar, soy sauce, chile sauce, and 2 tablespoons green onions. Set aside. (5 minutes)
06
Step
30 mins
Assemble the Potstickers: Unwrap the dough. Cut off a small piece, roll into a ball, and flatten into a disc. Use a rolling pin to roll into a 3 1/2-inch circle. Moisten the edge with water.
07
Step
45 mins
Fill the Potstickers: Place 1 shrimp in the center of each circle, along with a bit of the green onion mixture. Fold the dough over the shrimp, pressing the edges to seal. Crimp the edges if desired. Place on a floured plate and refrigerate while you assemble the rest. (30-45 minutes)
08
Step
1 mins
Cook the Potstickers: Heat 2 teaspoons of vegetable oil in a nonstick pan over medium-high heat. Place 6 potstickers in the pan, flat side down. (1 minute)
09
Step
0 mins
Crisp and Steam: Cook for 1 minute, then add 2 teaspoons butter. Tilt the pan to distribute the butter evenly and cook until the bottoms are golden brown. (30 seconds)
10
Step
2 mins
Add water (2-3 tablespoons) and immediately cover the pan. Steam until the potstickers are cooked through and most of the water has evaporated. (2-3 minutes)
11
Step
0 mins
Repeat: Remove from heat and repeat the cooking process with the remaining potstickers, oil, and butter.
12
StepServe: Serve immediately with the prepared dipping sauce.
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Aletha Littel
Jun 22, 2025I loved the dipping sauce - perfect balance of savory and spicy.
Giovanna Mitchell
May 28, 2025Next time, I might try adding some ginger to the filling for an extra kick.
Burnice Williamson
May 27, 2025The dough was a little tricky at first, but the end result was totally worth it!
Jessica Jacobi
May 21, 2025These potstickers were amazing! The whole shrimp filling was a game-changer.