Shrimp and Pork Potstickers 

Recipes that allow you to replace takeout with homemade food are the best! So here we have potstickers – who doesn’t love a good potsticker?! There are so many different directions you can go in with the filling, but the pork and shrimp combo is definitely my favorite! I have made potstickers a couple times, but I have always used store-bought won tons to wrap them. You can find them in the produce section of your local grocery store.

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They have been very good, but recently I decided to step up my potsticker game and make the wrappers from scratch! The difference was incredible! The homemade wrappers are thicker, they have a great chew, and they have better flavor. The only thing is that because the homemade wrappers are a bit thicker, they need to cook for a little longer.

Speaking of the cooking process, potstickers can be finished off in a few different ways. You can pan fry them, you can boil them, OR you can use this two-step process I’m going to teach you that is superior to all of the other methods 😀

Let’s start with making the wrappers. This is literally just flour, salt, and boiling water.

You will work this into a dough.


Once you get that dough into a nice, smooth ball, you let it rest.

Then you roll it out, and cut it into circles!


Next, you will make your filling. Shrimp, pork, cabbage, onions, ginger, sesame oil, the kitchen sink…

Fill those little wrappers, but don’t over-stuff them! If you do, you will have filling spilling out all over the place when you try to cook them.

Fold them into cute half moon crescenty shapes like so….

Pan fry, THEN steam!


Dip these into some soy sauce and YAS.


Shrimp and Pork Potstickers

The potsticker filling recipe is inspired by the Damn Delicious “Shrimp Dumplings” recipe, which can be found here: The homemade won ton wrapper recipe is inspired by The Flavor Bender’s Dumpling Dough recipe, which can be found here:


10 oz all purpose flour

6 fluid oz boiled water

1 tsp salt

1 lb shrimp, peeled, deveined, and diced

1/2 lb ground pork

1 cup shredded Napa cabbage

2 green onions, thinly sliced

1 tbs freshly grated ginger

1 tsp sesame oil

1 tsp mirin

2 tbs vegetable oil


  1. To make the wrappers, combine the flour and the salt in a medium bowl.
  2. Create a well in the middle of the flour and salt, and pour the five fluid ounces of the boiling water in slowly while mixing with a wooden spoon . Mix together, then knead the clumpy mixture with your hands until you have a soft ball (add additional water and flour as needed).
  3. Sprinkle flour on a clean counter, and knead the ball of dough for two more minutes. Wrap the dough in plastic, and let it rest on the counter for one hour.
  4. After the dough has rested, roll it out as thinly as possible on a lightly-floured counter using a rolling pin. Using a biscuit cutter (or a ramekin), cut the dough into rounds.
  5. To make the filling, combine all remaining ingredients except the vegetable oil in a medium bowl.
  6. Spoon one tbs of mixture onto each of the wrapper rounds. Dab the edges of each round with water, then fold each round in half and pinch the edges to secure them closed.
  7. Heat the vegetable oil in a large skillet on medium high, then stand each potsticker up in the skillet, at least an inch apart. Cook until the bottoms have browned, then add half a cup of water, reduce the heat to medium, and cover. Steam for 10-15 minutes, or until potsticker filling is cooked through. *May need more cooking time depending on the thickness of your wrappers.


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