For an extra layer of flavor, consider adding a tablespoon of Shaoxing wine or dry sherry to the filling mixture. If you don't have napa cabbage, regular cabbage or even finely chopped bok choy can be substituted. Freezing Instructions: Arrange uncooked potstickers in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. To cook from frozen, simply add a minute or two to the steaming time.
Potstickers (Chinese Dumplings)
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PREP TIME50 mins
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COOK TIME12 mins
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TOTAL TIME1 hrs 2 mins
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SERVING12 People
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VIEWS295
Delight in these savory potstickers, a modern twist on a Chinese classic. Featuring a delectable blend of ground beef and shrimp, these dumplings are pan-fried to golden perfection and steamed to juicy tenderness. A perfect dish for sharing, or freezing for later indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol152 mg
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Fiber1 g
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Protein35 g
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Saturated Fat8 g
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Sodium454 mg
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Sugar1 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View To make the filling: Place shrimp in a food processor, and process until shrimp are finely ground; transfer into a large bowl and set aside. Working in batches, process ground beef until fine, add to ground shrimp. Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar to shrimp and beef mixture; mix thoroughly until well combined.
02 Step
Recipe View To fill the potstickers: Place a wrapper on the work surface and add a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.
03 Step
Recipe View Heat oil in a large nonstick skillet with a lid over medium heat. Place potstickers into hot oil, flat-side down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn dumplings over, and pour water over them. Cover the pan with a lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
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Aylin Stracke
May 30, 2025The instructions were very clear, and the potstickers turned out perfectly golden brown and crispy.
Keenan Baumbach
Feb 28, 2025My family loved these! I made a double batch and they were gone in minutes.
Jett Doyle
Sep 3, 2024These were so much easier to make than I thought! The beef and shrimp combo is delicious.
Kamren Ritchie
Mar 8, 2024I added some chopped water chestnuts to the filling for extra crunch. Delicious!
Elody Roberts
Aug 16, 2023This is now my go-to potsticker recipe. Thank you for sharing!