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Shrimp Potstickers - Delicious potstickers filled with juicy shrimp. This potstickers recipe is so easy with a step-by-step picture guide.
Table of Contents
Potstickers
Potstickers or guotie (in Chinese) are pan-fried dumplings with crispy and golden brown bottom.
Potstickers are wrapped with dumpling wrappers, filled with all kinds of protein, for example: shrimp, pork, turkey, beef, fish, seafood or vegetables.
First, you pan-fry the dumplings, then you steam the dumplings so they are cooked through.
Potstickers literally stick to the wok during the pan-frying process, and hence the name. I am partial to them as they are always such a delight to eat.
More importantly, making potstickers at home is already half the fun. Let’s learn how to make potstickers that taste better than restaurants!
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Potstickers
Pan-fried Dumplings
Chicken Wontons
Homemade Potsticker Wrappers Vs. Store-bought Wrappers
If you have time, I would encourage you to make dumpling wrappers from scratch. It takes only two ingredients:
All-purpose flour
Water
Homemade wrappers always taste better with a great texture. You can make the wrapper thinner or thicker, depending on the type of dumplings you make.
However, I also strongly recommend store-bought dumpling wrappers as they are so convenient and yield amazing results. In this Shrimp Potstickers recipe, I used store-bought wrappers.
How to Wrap Potstickers
There are many ways to wrap Potstickers or dumplings. The easiest way is to fold them over and seal the edges tight by dabbing a little water around the outer edges of the wrapper.
To make them prettier, you can use your thumb and index finer to make the pleats, from one end to the other end.
Scroll down to the recipe section to see the picture guide and step-by-step on how to wrap potstickers.
Dipping Sauce for Potstickers
You can serve them with the following dipping sauce, or you can eat them as is because they are already so juicy and delicious.
Shrimp Potstickers - delicious potstickers filled with juicy shrimp. This potstickers recipe is so easy with step-by-step picture guide. Learn how to make homemade potstickers today!
4.70 from 13 votes
Print
By Bee Yinn Low
Yield 6people
Prep 30 minutesmins
Cook 10 minutesmins
Total 40 minutesmins
Ingredients
16oz (455g)peeled and deveined shrimp
1tablespoonchopped scallion
1/2teaspoonsalt
1teaspoonChinese rice wine
1teaspoonsesame oil
1teaspooncorn starch
3dashes ground white pepper
1pack store-bought potstickers wrapper
2tablespoonsoil(for pan-frying)
1cupwater
4tablespoonsChinese black vinegar(for dipping)
Instructions
Cut the shrimp into small pieces. Combine the shrimp, scallion, salt, rice wine, sesame oil, corn starch, ground white pepper in a bowl, stir and mix well to form a sticky filling.
Place a piece of wrapper on your palm and spoon about 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into a small bowl of water and circle around the outer edges of the wrapper.
Fold the potsticker over to form a half moon shape and pleat and pinch the folds, as pictured below. Finish by pressing the edges with your thumb and index finger to ensure that the potsticker is sealed tightly and there is no leakage. Place the potsticker on a floured surface or baking sheet. This will avoid the potstickers from sticking to the surface.
Using a non-stick skillet (preferred) to pan-fry the shrimp potstickers. Add 1 tablespoon of oil on medium-low heat, then arrange half of the potstickers on the skillet. Pan fry the potstickers until the bottom turns golden brown and crispy. Add 1/2 cup of water and cover it with the lid. Steam the potstickers until the water completely evaporates.
Cook the remaining half of the potstickers by repeating the steps above. Serve the potstickers warm with Chinese rice vinegar.
Course: Chinese Recipes
Cuisine: Shrimp
Keywords: Shrimp Potstickers
Nutrition
Nutrition Facts
Shrimp Potstickers
Amount Per Serving (6 people)
Calories 347Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 197mg66%
Sodium 1212mg53%
Carbohydrates 44g15%
Fiber 1g4%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.
The word "potsticker" comes from the Chinese word "wotip (鍋貼)", which literally means "pot stick". Generally, wotip refers to pan fried dumplings, and this is just one of the thousands of varieties of dumplings found in cuisines all across the world.
Are traditional Chinese dumplings gluten-free? Chinese dumplings do typically contain wheat, even if the wrapper is mostly rice-based. Happily, these pork potstickers capture an authentic flavor and texture by combining sweet rice flour with a homemade gluten-free flour blend.
How to pan-fry frozen dumplings. In a nonstick pan over medium-high heat, add ½ cup of water and 1 tablespoon of vegetable oil. Place the frozen potstickers flat side-down and cover the pan with a lid for 8 to 12 minutes, until all the water has evaporated and the flat side of each potsticker is golden.
pot stickers are actually not 饺子. they are called 锅贴. They (Chinese meat filled dumplings) were made in China for centuries, with various names including Gyoza or Jiaozi; Chinese dumplings can be meat and veggie or just veggie filled and they can be boiled or pan fried.
For starters, potstickers are Chinese while gyoza are Japanese. And beyond that distinction, gyoza tend to be smaller than potstickers, with thinner and slightly more delicate wrappers. They also may be fully steamed, boiled, or fried, rather than cooked using a combination of pan-frying and steaming.
Though considered part of Chinese cuisine, jiaozi are also popular in other parts of East Asia, where a Japanese variety is referred to as gyoza, and in the Western world, where a fried variety is referred to as potstickers.
Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines.
Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.
1. Start with a broth-based soup. If you want an appetizer, skip the fried eggrolls, Rangoon, wontons, and potstickers, and start your meal with soup. Although they're sometimes thickened with a little cornstarch, egg drop and sweet and sour soups are lower in carbs.
The purple hue in the pork filling comes from the cabbage! When the potsticker is steamed in production, the pigment in the vibrant purple cabbage spreads and turns the pork potsticker a pretty (though shocking!) purple hue.
They can be boiled, steamed or deep fried, but the name comes from a combination cooking method where they are browned by pan-frying AFTER the noodle is cooked by steaming or boiling.
The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.
This is a very common problem when pan frying dumplings, and most likely it is because your pan isn't hot enough. The easiest trick would be to buy a nonstick pan, but for those who don't want to spend the money, try out this test.
Upon their return home, they remembered and recreate the delicious dumplings they had had in China. Gyoza are different than potstickers. They are usually made from pre-fabricated wrappers that are thinner, smaller, and more delicate, and the filling is more finely textured. And Gyoza focused more on the filling.
Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.
In practical terms, Dumpling are generally boiled before eating because they are made with thicker paddy. Potsticker and gyoza are fired because the paddies are thinner. Potsticker is the general term, gyoza is the Japanese term, they are essentially the same thing.
The simple answer: there is no difference; since gyoza is a dumpling. The complicated answer: there are so many differences since not all dumplings are gyoza. The most significant differences between traditional dumplings and gyoza are their shape, wrappers, and method of cooking.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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