Pan Fried Pork and Shrimp Potstickers

I’m piecing together several photos of dumpling making from different cooking sessions, so you’ll have to excuse the inconsistent photo quality. Not to mention, these photos were from last year, before I learned how to use my camera’s basic fuction, like FOCUS. ;-)

These photos were taken when I handmade the dumpling wrapper – a feat that while delicious – to me is not worth the trouble, which is why I’ve not posted this before! The handmade wrappers are thicker than what you’d buy at the store.



1 package of frozen dumpling skins, defrosted overnight in refrigerator or 40 minutes room temp (do not microwave or set in water)
3/4 pound raw shrimp, shelled and deveined
3 stalks green onions, cut into 2 inch sections
1/2 cup canned bamboo shoots
1/2 pound ground pork
2 tablespoons soy sauce
1/2 teaspoon kosher salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine (or dry sherry)
for the slurry: 1 tablespoon cornstarch mixed with 1/4 cup water in a small bowl
cooking oil

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