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Shrimp Potstickers
with soy-vinegar dipping sauce / Asian slaw

Active: 50 min Total: 50 min
With a little advance preparation, potstickers are easier to make at home than you might think. Just like the potstickers you find at Chinese restaurants, these are crisp and golden brown on the bottom and steamed to finish cooking. Serve them with a tangy soy-vinegar dipping sauce. Smarts: Potstickers freeze very well. Make extra and freeze on parchment paper before transferring them to a freezer bag.


Shrimp Potstickers:
  • Shrimp, peeled and deveined - 3/4 lb
  • Green onions - 2 stalks , chopped, white parts only
  • Ginger, fresh - 2 tsp , peeled and chopped
  • Garlic - 1 clove
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 2 oz
  • Oil, sesame - 1 tsp
  • Salt - 3/4 tsp
  • Wonton wrappers, round or square (look for these refrigerated near the produce section) - 24
  • Oil, cooking - 1 Tbsp
Soy-Vinegar Dipping Sauce:
  • Soy sauce, low-sodium - 1/4 cup
  • Water - 1 Tbsp
  • Vinegar, rice - 1 tsp
  • Honey - 1 tsp
  • Chili-garlic sauce (sub any hot sauce) - 1 tsp
Asian Slaw:
  • Bell peppers, red - 1 , thinly sliced
  • Green onions - 2 stalks , chopped, green parts only
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
  • Peanuts, roasted and unsalted - 1/3 cup
  • Vinegar, rice - 2 tsp
  • Oil, cooking - 2 tsp
  • Sugar - 1 tsp


  1. Shrimp - Defrost, rinse, and pat dry.
  2. Make dipping sauce - Combine soy sauce, water, vinegar, honey and chili-garlic sauce. Taste and add a bit more honey or dilute with water if too salty. (Can be done up to 5 days ahead)
  3. Bell peppers / Green onions (for both potstickers and slaw) / Ginger - Prep as directed. (Can be done up to 3 days ahead)
  4. Make potsticker filling - In the bowl of a food processor, pulse shrimp, white parts of green onions, ginger, garlic, coleslaw mix (just the portion for the potstickers), sesame oil and salt several times until coarsely chopped (stop before it becomes a smooth paste). (Can be done 1 day ahead)
  5. Form potstickers - Line a sheet pan with parchment or wax paper. If making these ahead of time, dust the paper lightly with flour to prevent the potstickers from sticking. Watch this video to see how to wrap potstickers or use these instructions: Working with six wonton wrappers at a time, lay the wrappers out on a flat surface. Fill a small bowl with water. Use your fingertips to wet the edges of each wrapper and spoon 2 heaping teaspoons of filling into the center. Fold the wrapper over and pinch the edges tightly to seal. Place on prepared sheet pan. You can take an extra step and fold and pinch the sealed edges several times to create pleats (this is just decorative, but is fun to try!). If making these ahead of time, cover with plastic wrap and refrigerate. (Can be done 1 day ahead)

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  1. In a large mixing bowl, combine bell peppers, green parts of green onions, coleslaw mix (the portion for the slaw), peanuts, vinegar, oil and sugar. Season with some salt and pepper.
  2. Heat a large saute pan with a tight-fitting lid over medium heat. Add cooking oil and when it begins to shimmer, add potstickers in a single layer so that the edges are just barely touching (cook these in batches if they won’t all fit in one pan). Cook, uncovered, until bottoms are golden brown, ~3 minutes. Add 2 tablespoons of water to the pan and cover tightly with lid. Cook for 4 minutes. Remove lid and continue cooking until water evaporates, ~2 minutes more.
  3. Serve potstickers with dipping sauce and Asian slaw on the side.



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