Shrimp and Egg Potstickers
Shrimp and Egg Potstickers
  1. In a small bowl, beat eggs and 1/8 teaspoon salt.
  2. In a medium-sized skillet, heat oil over medium-high heat. Pour in eggs and scramble lightly. Transfer eggs to a cutting board and chop into small pieces. Place eggs into medium bowl and set aside.
  3. In the same bowl, add chives, shrimp, remaining 1/2 teaspoon salt, and pepper. Using a fork, lightly combine ingredients.
  4. To assemble potstickers, spoon 1 tablespoon filling the center of each Gyoza wrapper.
  5. Using your fingers, moisten the inside edges of the wrapper with water. Fold over, pinching edges closed to press out any air pockets. Finish by pinch-pleating the edges together. Set aside standing up with the bottom laying flat on a plate or counter top to make it easier for them to stand up in the pan. Repeat until all filling is used.
  6. Heat oil in non-stick pan over medium heat. Lay potstickers in pan standing up, browning 2 minutes or until bottom is lightly golden.
  7. Add 1/3 cup water, cover and steam on medium-high for 3-6 minutes or until the wrappers are soft the evenly cooked.
  8. Transfer to plate and serve with dumpling sauce or soy sauce.
Recipe Notes


  • If you are entertaining and want to prepare the dumplings ahead of time, assemble potstickers, lay them flat on a tray, and refrigerate up to 24 hours until you are ready to cook.
  • They are best if cooked the same day so the wrappers do not dry out.
  • Dumplings should be served hot.
  • You can also freeze potstickers uncooked up to one month by freezing on a sheet and transferring to a freezer bag. Do not thaw before cooking.
  • Serve with Rachael’s Secret Sauce.

Recipe by Rachel Huang for

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