Shrimp Potstickers

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • ½ lb. uncooked shrimp, roughly chopped 
  • ½ cup green cabbage, shredded  
  • 1 green onion, thinly sliced  
  • 1 clove garlic, minced  
  • 1 Tbsp. ginger, grated  
  • 1 Tbsp. hoisin sauce  
  • 1 tsp. sesame oil  
  • 1 tsp. Sriracha  
  • ¼ tsp. ground black pepper  
  • 18 wonton wrappers  
  • 2 Tbsp. vegetable oil  

Dipping Sauce:  

  • 2 Tbsp. low sodium soy sauce   
  • 1 Tbsp. sesame oil  
  • 1 Tbsp. rice wine vinegar  



  1. In a large bowl, combine shrimp, cabbage, green onions, garlic, ginger, hoisin, sesame oil, Sriracha and pepper. 
  2. To assemble dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. 
  3. Heat vegetable oil in a large skillet over medium heat. Add Potstickers in a single layer and cook until bottom is crisp, about 1 minute. Add a few tablespoons of water to the pan and cover with a lid. Steam for 2-3 minutes. Serve with dipping sauce.

 Serves 5  


Nutrition Facts