Leek and Shrimp Potstickers

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35 min


1 h 15 min


40 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.

For the dip

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

Nutrition (per piece)

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

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