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.
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.
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
- Anchor 3-Piece Glass Mixing Bowls
- All Clad Saucepan
- Cuisinart Food Processor
- Calphalon 12-inch Nonstick Frying Pan
Ginger Shrimp Potstickers with Peanut Sauce and Thai Chili Slaw
- Mixing Bowls
- Food Processor
- Non-Stick Skillet
- 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
- 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)
- 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.
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