Shrimp Potstickers with Soy Chili Sauce

Our Shrimp Potstickers paired with a savory and smoky Soy Chili Sauce are the ideal appetizer for parties or events. Perfect for seafood-lovers or those looking for a unique spin on a crunchy and delicious classic Asian dish! Wonton wrappers are filled with a herbaceous, flavorful shrimp and mushroom mixture, sealed and pan-fried to a perfect crisp. Fresh shrimp is complimented by Rodelle’s Seafood Seasoning, a tasty and complex addition that will leave guests intrigued and looking for more. We do recommend reading the full recipe and making these ahead of time, including an overnight freeze. Easy to dip, they can be enjoyed as a unique addition to the appetizer table. Have the recipe ready to share- these are sure to be a crowd pleaser!

  • Medium
  • 60 mins
  • 24 servings
Above shot of Shrimp Potstickers with Soy Chili Sauce. Eight pot stickers lay on a blue and white patterned plate on side are black and blue chop sticks. To the right of the plate is a neutral gray towel. The counter is turquoise.
Ingredients

For the Shrimp Potstickers 

  • 3 tbsp vegetable oil 
  • 2 shallots, minced 
  • 1 cup shiitake mushrooms, minced 
  • 1 lb shrimp, washed, peeled, deveined, and diced 
  • 2 tbsp cilantro, minced 
  • 2 tbsp parsley, minced 
  • 1 tbsp ginger, minced 
  • 2 tbsp garlic, minced 
  • 2 tbsp soy sauce 
  • 1 tbsp rice wine vinegar 
  • 1 tbsp sesame oil 
  • 1 tbsp Rodelle Seafood Seasoning 
  • 24- 4 ½ wonton wrappers 
  • ¼ cup scallions, cut ¼” on a diagonal, for garnish 
  • 2 tbsp sesame seeds 

For the Soy Chili Sauce 

  • 1 cup soy sauce 
  • 1 cup rice wine vinegar 
  • ½ cup mirin 
  • 2 tbsp gochujang paste 
  • 2 tsp minced garlic 
  • 2 tsp minced ginger 
  • 2 tsp sriracha 
  • 2 tsp sesame oil 
  • ½ cup scallions 
Uses
Directions
  1. For the Shrimp Potstickers, in a medium skillet on medium-high heat, heat 1 tbsp oil. Add the shallots and mushrooms, and cook until softened and slightly golden brown, about 3 minutes. Set aside to cool. 
  2. In a medium bowl, combine the mushroom and shallot mixture with the shrimp, cilantro, parsley, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, and seasoning. 
  3. To assemble, spoon 1 tbsp of the mixture onto each wonton wrapper. Rub the edges with water, fold the dough in half to create a half circle, and pinch the edges together to seal tightly. 
  4. Place the wontons on two greased half sheet pans, cover with plastic wrap, and freeze overnight. 
  5. Heat the remaining 2 tbsp of oil in a medium skillet over medium heat. Add the potstickers, working in batches, and cooking until they become crispy and golden brown on the bottom. Add in ¼ cup of water, cover the skillet with a lid, and cook until the liquid is absorbed and the potstickers become crispy, about 2-4 minutes. Garnish with the scallions and sesame seeds. Serve. 
  6. For the Chili Sauce, combine all ingredients in a small bowl and stir to combine. Serve with the potstickers for dipping. 

 

Tips 

  • When measuring the mixture to fill each wonton, press on the mixture lightly to remove any excess liquid. 
  • While filling the wontons, take caution to not overfill the wrappers, or the wontons will be hard to seal and the mixture may come out while cooking. 
  • Cook the wontons from frozen.