Pork And Shrimp Pot Stickers


 Ming Tsai: Pot StickersPlus: More Appetizer Recipes and Tips

Total Time:
1 hrs 30 mins
10 dozen pot stickers


  • 1 pound ground pork

  • 1 pound shelled and deveined medium shrimp (finely chopped)

  • 6 scallions (chopped)

  • 1 tablespoon minced fresh ginger

  • 2 tablespoons soy sauce

  • 2 teaspoons Asian sesame oil

  • Salt and freshly ground pepper

  • 2 packages gyoza wrappers

  • Vegetable oil (for frying)

  • Dim Sum Dipping Sauce


  1. In a large bowl set in a larger bowl of ice, combine the pork, shrimp, scallions, ginger, soy sauce and sesame oil. Season generously with salt and pepper. Cook a very small piece of the filling in a small pot of boiling water until the pork is cooked, then taste for seasoning.

  2. Work with a few gyoza wrappers at a time and keep the rest covered: Spoon 1 teaspoon of the filling in the center of each wrapper. Lightly brush the edge of the wrappers with water and fold them into half-moons, pressing out any air. Holding each pot-sticker by the seam, tap it lightly on a work surface to flatten the bottom, then transfer it to a baking sheet lined with plastic wrap.

  3. Heat 1/8 inch of oil in a large nonstick skillet. Stand one-fourth of the pot stickers upright in the pan and cook over high heat until lightly browned, about 3 minutes. Add 1/2 cup of water to the skillet, cover and cook until the filling is firm, the wrappers are translucent and the water is nearly evaporated, 5 minutes. Remove the lid and cook until the bottoms of the pot stickers are crisp again, about 2 minutes longer. Transfer the pot stickers to a plate and serve right away, with Dim Sum Dipping Sauce. Repeat with the remaining pot stickers, serving them as you go.

Make Ahead

The filled pot stickers can be frozen on a baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Do not thaw before cooking.

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