Pork & Shrimp Potstickers

1 egg
1 bunch scallion, chopped finely
3 dried shiitake mushroom rehydrated in hot water and minced
2 heads Shanghai cabbage*, chopped finely
1 cup pork broth
1/2 pound ground pork
1/2 pound shrimp, chopped finely
3 tablespoons black sesame oil
2 tablespoons soy sauce
2 tablespoons grated ginger
1 1/2 tablespoons cornstarch
1 1/2 tablespoons grated garlic
1 teaspoon white pepper

dumpling wrappers


In a large bowl thoroughly mix all of the filling ingredients to form a uniform mixture. Place a small teaspoon of filling in the middle of the wrapper. Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Press the “fold” side gently down on the plate so it can stand alone, seam side up. Make sure no filling is peaking out or they will break while cooking. Heat oil in a large saucepan, place pot stickers flat side down and cook until the bottom is browned. Add 1 cup of broth, cover immediately. Allow dumplings to steam. Once the dumplings are fully cooked the stock will evaporate and the bottoms will be crisp. Excellent with my favorite dipping sauce.

*or substitute 2 heads baby bok choy

Yield: about 50 potstickers

Quick tip: Before filling the wrappers, fry up a bit of the filling mixture to taste for seasoning. The filling should stay together in a solid mass, if not, you might want to add a tiny bit more cornstarch.

My thoughts:

These are so good! I love when you can just mix together a bunch of ingredients you just happen to have on hand and it turns out to be one of the best things you’ve had in ages. We had sort of a dumpling orgy and just had loads of dumplings for lunch and nothing else but they also make great appetizers.


  1. Looks yummy!

  2. Jessy and her dog Winnie

    Thats soo cool! I love potstickers!

  3. Those look so good! I love to make a big batch of something like these so that I have them in the freezer for a quick lunch.

  4. Oh, how I love potstickers! I can’t wait to try these!

  5. I haven’t had potstickers for the longest time!! Clearly it is time to go back. This recipe looks like the perfect way to re-acquaint myself!

  6. a dumpling orgy?! Now that sounds like a plan!

  7. Those potstickers sound really tasty!

  8. Cookie baker Lynn

    These look so good! I’ve only bought potstickers from Costco before, but I’m sure these are waaaaay better.

  9. Yum! These look devine.

  10. do you make your own pork stock?

  11. Anon. Yes, I do make my own pork stock.

  12. Looks incredible! I have been making these for a while…I learned fro my father’s girlfriend who is fro China, these are very close to the way they are made there and I love how they taste! The shrimps sees like it would be a great touch… I’m going to have to try that next time. Also, I have found that using wonton wrappers provides for less doughy texture and more taste of the filling. 🙂