Leek and Shrimp Potstickers


  • Prep Time35 mins
  • Total Time1 hr 15 mins
  • Makes40 pieces
Leek and Shrimp Potstickers

Photo: Roberto Caruso

What's a party without potstickers? Lay out these onion- and shrimp-filled ones and watch them disappear.


  • 1 cup chopped cilantro, (leaves and stems)

  • 4 green onions, coarsely chopped

  • 400 g frozen shrimp, thawed, peeled and patted dry

  • 4 tsp minced ginger

  • 1 tsp sesame oil

  • 400-g pkg dumpling wrappers

  • ¼ cup canola oil, divided


  • Pulse cilantro and green onions in a food processor until chopped. Add shrimp, ginger, soy sauce and sesame oil. Pulse until shrimp is coarsely chopped, about 10 pulses. Line a baking sheet with parchment. Fill a small bowl of water and set aside.

  • Place 2 tsp of filling in the centre of 1 dumpling wrapper. Lightly brush edge with water. Fold edge over filling to form a half moon, pressing to seal. Crimp edge, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling.

  • Heat 1½ tbsp of the canola oil in a large non-stick frying pan over medium. Add ⅓ of the potstickers, bottom-side down, and cook until browned, about 3 min. Add ⅔ cup water and increase heat to medium-high. Cover and cook until potstickers are cooked through, about 8 min. Uncover and cook, swirling the pan until water evaporates and bottoms are crispy. Transfer to a serving plate, wipe pan clean and repeat with remaining potstickers.

Nutrition (per piece)

Calories 103, Protein 3g, Carbohydrates 16g, Fat 3g, Sodium 160mg.

For the dip

Whisk together 2 tbsp soy sauce, 2 tbsp water, 1 tbsp rice vinegar and ½ tsp sesame oil.

Originally published in the November + December 2017 issue. Photo by Roberto Caruso.

This article was originally published on Nov 20, 2017

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