20 min


12 min


  • 1 lb. ‏Shrimp, shelled and deveined
  • 1/2 lb. ‏Ground pork
  • 1 ‏Green onion, finely chopped
  • 3 ‏Garlic cloves, minced
  • 1 2-in piece ‏Fresh ginger, grated
  • 2 ‏Egg whites
  • 2 tsp ‏Cornstarch
  • 1/2 ‏Lemon, juiced
  • 1 tbl ‏Soy sauce, low sodium
  • 1 tbl ‏Sesame oil
  • 1/4 tsp ‏Salt
  • 1/4 tsp ‏Pepper
  • 1 10-ounce package ‏Round wonton wrappers
  • To taste ‏Optional: Sriracha

Homemade pork and shrimp potstickers.


  1. To make the filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
  2. To make the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of filling in to 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.
  3. To freeze for storage – lay dumplings on a baking sheet, uncovered, and freeze. Once frozen, place in a freezer bag for storage.
  4. To cook – heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden brown on one side – about 2-3 minutes. Add 1/2 cup of water and cover the skillet and steam the dumpling for another 10 minutes or so.
  5. Dipping sauce – combine 1/4 cup soy sauce, 2 tbl honey and 1 garlic clove, minced. Sriracha to taste.

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