chinese food/chinese take out/recipe/recipes/seafood

Crispy Pan-Fried Shrimp Potstickers Recipe

Posted October 21, 2017 by Stephanie

These crispy shrimp potstickers are addictive! I like a looser potsticker filling when it comes to shrimp because I like the texture, so I go old school and use a knife to chop up shrimp until it becomes a sort chunky paste. From there, it’s just a question of mixing in some aromatics – in this case, ginger, garlic, toasted sesame oil, and green onions – and a quick wrap. You could wrap these up the traditional way, but I like the extra crispy bottoms you get when you kind of roll them up and just pinch the tops together. These guys are so crispy and juicy, you won’t need takeout anymore ;)

Crispy Pan-Fried Shrimp Potstickers Recipe -

Crispy Pan-Fried Shrimp Potstickers Recipe -

Shrimp Potsickers Recipe
makes 16 potstickers

  • 1/2 pound of shrimp, peeled and deveined
  • 1 tablespoon fresh minced ginger
  • 2 cloves garlic
  • 1 teaspoon neutral oil
  • 1 teaspoon toasted sesame oil
  • 1/4 cup sliced green onions
  • salt and freshly ground pepper to taste
  • 16 potsticker wrappers

Roughly chop the shrimp until it starts coming together as a paste. Alternatively, place shrimp in a food processor and lightly blitz until it comes together as a paste. Mix shrimp throughly with the ginger, garlic, oils, green onions, and seasoning. Take a tiny bit of filling, microwave until cooked, taste, then adjust seasoning, if needed.

Wrap potstickers: place 1 tablespoon of filling in the middle of the wrapper. Lightly moisten the edges of the wrapper with water, then bring together and pinch.

To cook: in a nonstick pan, over medium heat, heat up a touch of oil. When hot, lay the potstickers in the pan, in one layer. Cook, until slightly browned, then add 2 tablespoons of water and cover and cook for 6-8 minutes. When the water has cooked off, lift off the lid and continue cooking until the bottoms are brown and crisp. Enjoy hot, with soy sauce!

Note: You can buy potsticker wrappers at your local Asian grocery store, they’re round and might be labeled gyoza or dumpling wrappers. Or, you could use wonton wrappers as well!


  1. Karly says:

    YUM! Nothing better than a hot & fresh potsticker– especially homemade! These look even better than takeout!

    1. Stephanie says:

      yaaaasss. if you get takeout, they have the opportunity to get soggy bottoms :( homemade means no soggy bottoms!! :D

  2. Brian says:

    I love the idea of just kind of rolling them to get a nice crunchy bottom. Great tip, thank you.

  3. Casey says:

    Do you think these would freeze well?

    1. Stephanie says:

      hi casey,
      yes, i’d freeze them uncooked, in a single layer, on a cookie sheet, not touching. when you cook them, cook from frozen and give them a minute or two longer.

  4. Sofia says:

    I made these yesterday and they were delicious! I think I added a little too much salt, but still tasty when served with vinegar! For next time, though, how much salt do you think should be added? I’m more of baker, not a cook, so I’m just used to measurements I suppose :P

    1. Stephanie says:

      hi sofia,
      i’d go with 1/4 teaspoon :)

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