Quick pan-seared pork and shrimp potstickers are assembled and cooked entirely in one skillet in under 30 minutes, with both fillings and dipping sauce made from scratch. The method skips steaming, delivering crispy-bottomed dumplings perfect for weeknight meals.
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Prepare the fillings. In one bowl, combine ground pork, 2 tbsp cornstarch, 2 tbsp soy sauce, 1 tsp white pepper, 1 tbsp sesame oil, 1/2 cup chopped scallions, and 2 tbsp minced ginger. Mix thoroughly.
In a second bowl, combine the chopped shrimp, 2 tbsp cornstarch, 2 tbsp soy sauce, 1 tsp white pepper, 1 cup chopped garlic chives, and 2 tbsp minced ginger. Mix thoroughly.
Heat neutral oil in a large non-stick skillet over medium-high heat.
Form the pork and shrimp fillings into small, bite-sized meatballs and place them directly into the hot skillet, leaving space between each one.
Drape one wonton wrapper over each meatball. Press down gently on the wrapper to adhere it to the filling.
Pan-fry the potstickers until the bottoms are golden brown and crispy.
Carefully pour water into the skillet, and immediately cover with a lid to steam the potstickers. Cook for 3-5 minutes, or until the wrappers are translucent and the filling is cooked through.
Remove the lid and allow any remaining water to evaporate. Continue to cook for another minute to re-crisp the bottoms.
While the potstickers cook, prepare the dipping sauce. In a small bowl, combine chili crisp, 1/2 cup chopped scallions, sesame seeds, rice vinegar, soy sauce, and sesame oil. Stir to combine.
Transfer the cooked potstickers to a serving platter and pour the dipping sauce over the top. Serve immediately.
Store cooked potstickers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat for 2–3 minutes to restore crispness.
Yes. Prepare both pork and shrimp fillings up to 1 day ahead and refrigerate in airtight containers. Assemble and cook potstickers when ready.
Wet the edges lightly with water, then press firmly and fold into a potsticker shape. A damp fingertip works better than excessive water, which prevents sealing.
Frozen cooked shrimp will become rubbery if cooked further. Use raw, peeled, deveined shrimp for the best texture and flavor in the filling.
The bottoms should be golden brown and crispy, and the wrappers translucent when fully cooked. The filling stays moist inside; aim for 4–5 minutes pan-seared per batch.
Yes. Arrange assembled potstickers on a baking sheet, freeze until solid (2–3 hours), then transfer to freezer bags. Cook from frozen, adding 1–2 minutes to pan-searing time.
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