Shrimp Pot Stickers

Alright, so I had my dumpling lesson, I felt comfortable and had my recipe ready to go.  I found one on Food Network that I liked, but it seemed to be missing something, so I made a few adjustments (based on my new knowledge) and I think they turned out very good for a first try.

Here is the recipe I modified.  I was surprised to find there wasn’t any soy sauce or mirin in the mixture.  The original recipe also called for one egg white mixed into the shrimp mixture.  I left that out, not for any real “cooking” reason, I honestly just forgot…but I’m not sad that i did.


Shrimp Dumplings

From Nom Nom Bombshells | Main Dishes | Asian


6 servings


  • 3/4 Lb. Shrimp peeled, cleaned and minced
  • 1/3 C. Jicima peeled and finely chopped
  • 2 Scallions, chopped
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 teaspoons Chinese rice wine or dry sherry
  • 3/4 teaspoon toasted sesame oil
  • Kosher salt
  • 1/2 teaspoon sugar
  • Pinch of ground white pepper
  • 1 T Soy sauce
  • 1 tsp mirin
  • 36 round dumpling wrappers, thawed if frozen


  1. Put your finely chopped shrimp, jicima, scallions, corn starch, wine/sherry, sesame oil, salt, sugar, pepper, soy and mirin.
  2. Combine ingredients until they thicken.
  3. Refrigerate for about 1 hour.
  4. Pour some water on a plate lined with a paper towel.
  5. Dip the wonton wrapper into the water just enough to dampen it, then lay it on a flat surface.
  6. Use chopsticks to drop a small amount generally in the middle of the dumpling wrapper.
  7. Fold the wrapper in half, like a taco, then pinch and hold at the top.
  8. Use your fingers to make S curves on one side of the taco bringing the sides in to the middle on one side.
  9. Repeat this on the other side.
  10. Heat some oil in a pan over medium heat and then put in the dumplings and cook about 3 minutes, until browned on one side.
  11. Mix some flour and water together in a bowl (ratio 2 parts water to 1 part flour).
  12. Pour the water mixture into the pan with the dumplings and put a lid on top.
  13. Cook an additional 5 minutes to steam through.
  14. Eat and enjoy with soy sauce, ponzu sauce or some other delicious sauce that you enjoy.

If you don’t know what jicima is, you can google it or ask at your local grocery store.  They will certainly be able to show you.  It’s a root vegetable with a thick brown peel.  It’s round, mostly, and varies in size from the size of your fist to the size of a softball.  Once peeled, it’s white like a potato but it’s kind of sweet like an apple.  I love them! I could eat them uncooked on salad or cooked inside any dish.


I combined all of my ingredients into a tupperware container to put in the fridge.  Next time, I’ll probably chop my shrimp a little bit finer.


After it’s all done marinating, you just drop a little bit of the filling into the middle of the wrapper and fold it up!  You can see pictures in the post about the Dump Pho-King Truck!


Here they are, ready to go in the pan.


The first batch, I accidentally put the water in the pan and heated it before putting the dumplings in.  They were fine, but they didn’t brown on the bottom. Then I re-read my instructions from the Dump Pho-King Truck ladies and found that I was supposed to put the oil in the pan first to brown them.


This worked much better!  And Look at those folds! So, the trick is that you need to remember you want the middle folds to touch.  Also, with this batch, I decided I was going to use the “fake it till I make it” approach, and be confident in my technique.  I think I made it.


After you put the flour in, cover with a lid and let them steam.


After about 5 minutes, they are ready to be eaten! I mixed together some rice vinegar, sriracha and soy sauce to create a tasty little dipping sauce.


The texture turned out great!  The filling was good, but I think i still have some work to do.  Hopefully, my new dumpling teachers will give me a little feedback on what they think of the recipe I modified and the changes I made.

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