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Shrimp Pot Stickers with Sriracha-Ginger Dipping Sauce

Serve these shrimp pot stickers as a party appetizer. You can double the dipping sauce recipe and use it as a tangy stir-fry sauce or as a marinade for chicken, pork, or beef.

  • Prep:
  • Total Time:
  • Servings: 8
Shrimp Pot Stickers with Sriracha-Ginger Dipping Sauce

Source: Everyday Food, January/February 2011


For the Dipping Sauce

  • 1/2 cup soy sauce
  • 5 tablespoons white vinegar
  • 4 teaspoons Sriracha sauce
  • 2 tablespoons sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon toasted sesame oil
  • Scallion greens (optional), for garnish

For the Pot Stickers

  • 2 scallions, cut into 1-inch pieces
  • 1 medium carrot, diced medium
  • 1 large egg white
  • 1 pound large shrimp, peeled and deveined
  • 36 wonton wrappers
  • Nonstick cooking spray


  1. In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil; set dipping sauce aside.

  2. Make pot stickers: In a food processor, process scallions, carrot, egg white, and half the shrimp until a paste forms. Transfer to a medium bowl. Roughly chop remaining shrimp and add to bowl. Stir in 3 tablespoons dipping sauce.

  3. Working with one wonton wrapper at a time, place 1 scant tablespoon shrimp mixture in center. With a wet finger, moisten edge of wrapper, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while you work.

  4. Lightly coat a large nonstick skillet with cooking spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1 to 2 minutes per side. Carefully add 1/2 cup water to skillet, cover, and cook until water has almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until remaining water evaporates (reduce heat to medium if dumplings are overbrowning). Transfer pot stickers to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce if desired and serve alongside pot stickers.

Cook's Note

Freeze uncooked dumplings in a single layer, then store in freezer bags, up to 3 months.

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