Shrimp and Mushroom Potstickers
I have made chicken/turkey potstickers and we love them but I have been wanting to do a seafood version because my sister is a pescatarian (which means she the only “meat” she eats is seafood) and I want her to enjoy my homemade potstickers too! It took a couple of tries but I think I have this recipe just right. I brought some of these potstickers over to my friend, Aggie, who just had a beautiful baby boy last month when I visited her the other day. I had a great time chatting with Aggie. It was so great to see her and meet her baby…he's so cute! And no, if you're going to ask, I don't have baby fever right now. LOL
You may or may not know about my obsession with dumplings or potstickers. It's kind of embarrassing that I have so many instagrams of these little pockets of goodness. I love making them but even more I love eating them! I love making a bunch and having them in the freezer for a quick lunch or snack. And I love even more that Curtis loves them too even though he doesn't like mushrooms. 
I cook the mushrooms in butter and soy sauce after chopping them up small. Then, allow them to cool and mix in with the cabbage mixture.
Take the side of your knife and smash the shrimp and then roughly chop it. You can also food process it but it's such a small amount of shrimp so I smash it with my knife.
Mix it all together and you have your filling!
Set up your station. Your parchment paper lined pan. A small bowl of water and the filling so you can start wrapping…
I also have a quick video (which was couldn't have been possible without Aggie's help with the camerawork) that shows you how to do fold the dumplings and do those cute little pleats!
Now I'm going to have to make another batch for my sister since they are all gone now! She's coming over for Christmas dinner and I hope she enjoys these!
Shrimp and Mushroom Potstickers Recipe
Yield: 48 to 50 potstickers
Ingredients:
- 8 ounces mushrooms, chopped small
- 2 Tablespoons salted butter
- 2 Tablespoons soy sauce
- 2 garlic cloves, minced
- 1 1/4 cups cabbage, chopped small
- 3/4 cup carrots (about 2), washed, peeled and grated/shredded
- 2 Tablespoons green onions, sliced lengthwise and then sliced thinly (about 1)
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound shrimp, peeled & deveined, smashed and chopped
- 1 package dumpling or wonton wrappers (if square, cut into round circles with a cookie cutter), about 48-50
Directions:
- In a non-stick skillet heat soy sauce and butter until the butter is melted. Add chopped mushrooms and cook for about 5 to 7 minutes stirring frequently. Remove from pan and allow to cool on a paper towel-lined plate.
- Prep vegetables and garlic and add to a large mixing bowl. Add sesame oil, vinegar and salt and pepper. Mix thoroughly with a large spoon. Smash the shrimp with the side your knife and chop. Add to the cabbage mixture and combine.
- Set up a small bowl of water and wnwrap dumpling wrappers (leaving them in the wrapper but also covering with a wet paper towel to insure they don't dry up) and one at a time, scoop about a teaspoon of filing into the middle of your wrapper. Dab a small spot of water onto the middle top of your dumpling, fold in half and press to seal. Using your thumb and finger, fold pleats into the dumpling on one side and then do the same for the other side. For reference, check out my video on how to wrap potstickers.
- Repeat until you have no more dumpling wrappers or no more filling.
How to Cook the Potstickers
- I usually make about 8 to 10 at a time to not crowd the pan. Add 1/2 Tablespoon oil to a non-stick skillet and turn heat to medium. Add dumplings to the skillet and cover. Cook for about 2 to 3 minutes. If frozen, add an extra minute. Uncover and add 1/4 cup of water (1/3 cup if frozen) and recover and allow potstickers to steam for about 3 to 4 minutes (4 to 6 minutes if frozen).
- Serve with soy sauce.
Notes:
These potstickers definitely freezer friendly. Place uncooked dumplings onto a plate or a cookie sheet lined with parchment paper and freeze for at least 2 hours. Once frozen, they can go into a freezer friendly container or zippered plastic bag.
from The Little Kitchen
Have you tried this recipe?
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I used shrimp not smashed up but whole or cut in half. Also, I partially cooked the shrimp in the butter soy pan and added chili oil. It was great as pot stickers.
I have been wanting to make my own potstickers for sometime. I always buy the frozen kind. This recipe looks great! I’ll have to try it out soon.
Oh wow, so tasty! My husband loves shrimp, I think he might just eat these all up himself 😉
Wow! Love the video on the wrapping. Thanks!
Oh, now these are just the coolest! What a great flavor for potstickers, and a simple recipe for making them at home.
I have a pkg of wonton wrappers in my refrigerator and just stumbled on your site. These pot stickers are what I’ve been looking for and will have to try them. Mine probably won’t look as pretty as yours, You must have a lot of patience. 🙂
Gorgeous dumplings Julie – love all those folds, you’re an expert wrapper! That filling sounds so good too.
One of these days I’m going to taste your famous potstickers! These look absolutely perfect, Julie!
You are surely the queen of dumplings & this combo is right up my alley.
Giiiiiiiiirl yes.
Daniel’s with Curtis he’s not a fan of mushrooms, however these could change his mind, YUM!
I love potstickers… your finished potstickers look so perfect! I hope you’re having a lot of fun at the Pilsbury Bakeoff, I’m enjoying seeing all your photos on Instagram!
So pretty Julie, and I love your video. 🙂
I am always so happy when I click over to your site and find dumplings as the lead post. They are always so beautiful! Shrimp and mushrooms…you’re speaking my language.
Really want to try these. Our freezer broke down last month, we are still in nothing new for the freezer until we clear out some food. Hopefully we can find a deal on Black Friday..
these look gorgeous! I’ve only ever had store bought ones before but this has inspired me to have a go at making my own next time I have a craving!
These look so pretty and sound so good! I have never had a potsticker but have wanted to try one. Maybe now with your recipe and folding tutorial I can try making my own and try them.
What a fun way to treat Aggie and her family. I love the sound of these Julie!
Julie!
your pot stickers always look perfect! love this filling! and yes. . love that you are supporting Pass the Plate! I did too!
These potstickers are perfect! Love the filling!
If there is one thing that I miss on my diet, it’s pot stickers. These look delicious and I’m having flashbacks of frying them up in some sesame oil, oh mama.
These are so adorable!
I bet Aggie went crazy for these! They look incredible and I am a pot sticker lover too! I have only made veggie ones, but they looked nothing like yours. I love your video and cannot wait to try your tips!
Potstickers are one of my top 5 favorite foods. They’re sooooo good and I’m amazed by how well you’ve folded them! I think we need to make these when I visit =)
How excited am I that these are in my freezer!! You’re the best Julie, so happy you got to meet little Micah! And of course I can’t thank you enough for dumplings and lasagna (my kids thank you too 🙂 )
Your dumpling making skills rock!! Can’t wait to try these!
I’m not sure that I’ve ever had a pot sticker… but yours always look so good! I guess I’ll need to come visit and have you make me some! =)
I love shrimp potstickers, yours are just perfect!