• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Seafood

    Ginger Shrimp Potstickers

    Published: Jul 23, 2021 · Modified: Mar 6, 2023 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    potstickers
    ginger shrimp potstickers
    shrimp potstickers

    potstickers in a white bowl with chop sticks

    Crisp on the bottom, tender in the middle, Ginger Shrimp Potstickers have fresh ginger flavor in each and every bite. And because everything is better with peanut sauce, this recipe includes plenty! And if you are a lover for all things ginger like me, but sure to check out my Ginger Chicken Stir-fry recipe as well.

    What You’ll Love About Homemade Potstickers

    Nothing says love like a plate of homemade potstickers. For most of us, making potstickers is not a weeknight-friendly task, but once you get the hang of filling and sealing these pockets of gingery shrimp, the work goes fast. Even better, you can make these ahead and freeze them! See below for the details.

    How to Freeze Potstickers

    To freeze potstickers, fill and seal them according to the recipe instructions. Spread them out in a single layer on a parchment or wax paper-lined sheet pan. Transfer to the freezer, uncovered, until solid, 3 to 4 hours. Store frozen potstickers in a freezer-safe bag for up to 2 months. 

    Homemade potstickers from the freezer are in my top 10 meals. I included a printable freezer label with the recipe below so the instructions are right at your fingertips.

    potstickers on a sheet pan

    Shortcuts for Ginger Shrimp Potstickers

    Want to serve this meal without all the work of making the potstickers from scratch? Buy store-bought potstickers from the freezer section. They’ll still feel like a special meal with the crisp slaw and homemade peanut sauce. You could even make a simpler version of the peanut sauce below, Creamy Peanut Dipping Sauce, that uses only pantry staples.

    Potsticker Wrappers - Square or Round?

    You can make potstickers using either square or round potsticker wrappers. The amount of filling they hold will vary, so you may get a few more potstickers if using round wrappers instead of square. Feel free to get creative with how you seal them, but with all shapes, dampen the edges before sealing to help them stick together. Press out as much air as possible as you enclose the filling.

    shrimp and herbs in a food processor

    shrimp mixture in a food processor

    More Shrimp Recipes

    • Lemony Garlic Butter Shrimp
    • Sheet Pan Jerk Shrimp with Coconut Rice
    • 30 Minute Shrimp Teriyaki Noodle Bowls
    • Sweet and Spicy Grilled Shrimp with Pineapple Salsa
    • Honey Lime Shrimp
    • Vietnamese Shrimp Noodle Bowls

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls
    • Whisk
    • All Clad Saucepan
    • Cuisinart Food Processor
    • Calphalon 12-inch Nonstick Frying Pan

    potstickers in a skillet

    a white bowl with potstickers and slaw

    potstickers in a white bowl with chopsticks
    Print Recipe
    5 from 5 votes

    Ginger Shrimp Potstickers with Peanut Sauce and Thai Chili Slaw

    Crisp on the bottom, tender in the middle, serve these Ginger Shrimp Potstickers with creamy peanut sauce and a tangy-crisp Asian slaw.
    This recipe makes about 36 potstickers. To adjust the servings in this recipe, click on the number next to servings.
    Prep Time40 mins
    Cook Time15 mins
    Total Time55 mins
    Course: Seafood
    Cuisine: Asian
    Keyword: freezer friendly, shrimp recipe
    Servings: 6
    Calories: 484kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    Equipment

    • Mixing Bowls
    • Food Processor
    • Saucepan
    • Non-Stick Skillet

    Ingredients

    Shrimp Potstickers

    • 12 oz Peeled and Deveined Raw Shrimp (defrost first if using frozen)
    • 1 ½ teaspoon grated Fresh Ginger
    • 1 cup Coleslaw Mix
    • 2 tablespoon Cilantro Leaves
    • 1 teaspoon Toasted Sesame Oil
    • ½ teaspoon Kosher Salt
    • 36 Wonton or Potsticker Wrappers, square or round
    • 2 tablespoon Cooking Oil (see note)
    • 2 tablespoon Water
    • Lime Wedges and Cilantro, for garnish

    Peanut Sauce

    • 1 13.5 oz can Unsweetened Coconut Milk (regular, not “light”)
    • ¾ cup Creamy Peanut Butter
    • 2 tablespoon Brown Sugar
    • 1 tablespoon Soy Sauce
    • 1 tablespoon Thai Red Curry Paste or Chili Garlic Sauce (more or less, depending on how much spice you prefer)

    Thai Chili Slaw

    • 2 tablespoon Thai Chili Sauce
    • 1 tablespoon Rice Vinegar
    • 2 teaspoon Soy Sauce
    • 1 teaspoon Toasted Sesame Oil
    • 1 teaspoon Honey
    • 10 oz Coleslaw Mix
    • 1 Red Bell Pepper, very thinly sliced
    • 1 teaspoon White Sesame Seeds (optional)

    Instructions

    • Make slaw: Whisk together Thai Chili Sauce, rice vinegar, 2 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and honey in a large mixing bowl. Add coleslaw and bell peppers and toss everything together. (Note: I like to use my hands to gently rub the dressing into the slaw - this helps to tenderize the coleslaw mix and helps the flavors to come together.) Refrigerate while preparing the potstickers. (Slaw can be made up to a day ahead.)
    • Make peanut sauce: Combine all sauce ingredients in a saucepan. Bring to a simmer, whisking occasionally. Simmer for 1 minute and then remove from heat. Set aside until ready to serve. (It will thicken as it sits.)
    • Assemble potstickers: In the bowl of a food processor, combine shrimp, ginger, coleslaw mix, cilantro leaves, 1 tsp. toasted sesame oil, and salt. Pulse a few times until all of the ingredients are coarsely chopped and evenly combined (do not over-chop).
    • Working with one wonton wrapper at a time, fill each wonton wrapper with about 1 ½ teaspoons of shrimp mixture. Set a small bowl of water near the wontons and dip your fingers in water, running them around the outsides of each wrapper (this will help them to seal). Pinch the wonton wrappers closed tightly, pressing out any air. Set the finished potstickers on a parchment-lined plate or sheet pan.
    • Cook potstickers: When all wrappers are assembled, heat a large nonstick pan over medium heat. Add 2 Tablespoons of cooking oil. When oil begins to shimmer, add potstickers in a single layer and cook without moving until the bottoms are golden brown, about 3 minutes. (Note: Cook potstickers in batches if needed.) Add water to the pan and cover with a tight-fitting lid. Cook, covered, for 2 to 4 minutes to let the potstickers cook through. (Remove one and test it if needed.) Remove lid and continue cooking until all of the water evaporates.
    • Give coleslaw a stir. Season with a pinch of salt. Sprinkle with sesame seeds.
    • Spread peanut sauce out on serving plates. Top with potstickers. Serve slaw on the side. Garnish with lime wedges and cilantro.

    Notes

    Cooking Oil - Use any high-heat cooking oil with a neutral flavor. My favorites are avocado, grapeseed, or vegetable oil.
    Peanut Sauce - This recipe makes a large batch of peanut sauce. If you love your sauce, you may use it all for this meal, but if you have some leftover, refrigerate it for up to 3 weeks. Use it as a dip for vegetables, serve it over rice and/or with chicken strips for dipping. 
    Make Ahead (up to 8 hours) - To make potstickers ahead, assemble as directed. Spread out in a single layer on a parchment or wax paper-lined sheet pan or baking dish. Loosely cover with a damp paper towel. (If using sheet pan, I like to put an upside-down glass in the middle of the pan to hold the damp paper towel slightly above the potstickers. If using a baking dish the paper towel should sit slightly above the potstickers.) Cover with plastic wrap or foil. Refrigerate for up to 8 hours. 
    Freeze - To freeze, assemble as directed. Spread out in a single layer on a parchment or wax paper-lined sheet pan. Transfer to the freezer, uncovered and freeze until solid, 3 to 4 hours. Store frozen potstickers in a freezer-safe bag for up to 3 months. Print and attach the label below so that cooking instructions are right at your fingertips!
    ginger shrimp potstickers freezer label

    Nutrition

    Calories: 484kcal | Carbohydrates: 44g | Protein: 26g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1399mg | Potassium: 473mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1122IU | Vitamin C: 50mg | Calcium: 155mg | Iron: 4mg

    *This post contains affiliate links*

    Related

    « Red Pepper Jelly
    10 Easy Family-Friendly Meals »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower
    • a round One-Bowl Chocolate Guinness Cake on a wooden tray
      Chocolate Irish Guinness Cake

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef