A traditional potsticker dish that substitutes ground beef and ground shrimp for the traditional pork filling. Gyoza wrappers can be filled to the brim with enough filling to last for several servings.
| Prep Time: | 50 mins |
| Cook Time: | 12 mins |
| Total Time: | 1 hr 2 mins |
| Servings: | 12 |
| Yield: | 50 potstickers |
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 4 pounds ground beef
- 1 tablespoon minced fresh ginger root
- 1 shallot, minced
- 1 bunch green onions, chopped
- 3 leaves napa cabbage, chopped
- 2 tablespoons soy sauce
- 1 teaspoon Asian (toasted) sesame oil
- salt and white pepper to taste
- 1 pinch white sugar
- 1 (10 ounce) package round gyoza/potsticker wrappers
- vegetable oil
- ¼ cup water
Instructions
- Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
- To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It’s nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
- Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.
- This recipe makes a large batch of filling, enough for several packages of dumpling wrappers.
- To freeze the filled, uncooked pot stickers, place them onto parchment-lined baking sheets. Make sure they are not touching, then let them freeze solid. Store in the freezer in resealable freezer bags.
- Nutrition data for this recipe includes the full amount of filling. The actual amount consumed will vary.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 8 g |
| Sodium | 454 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Even though it took some practice wrapping up the potsticker the filling turned out to be better used as meat balls. So that’s what I did.
These are a fair amount of work, but WORTH it. The mix made so many (filled an entire package of wrappers, I think 40 count at least), so I froze the 2nd half of the raw mix and made another batch a few weeks later for another dinner (and after buying more wrappers!).
Even better if you split the meat. 50/50 ground beef and ground pork. And, you make your own wrappers. Regular, all-purpose flour and water. That’s all for the dough. But making the dough/wrappers is the most time consuming part.
Delicious! Really good, also doesn’t take too long.
I feel like this is a fine base-start for making dumplings, hence I gave it a 5. You can adjust it to your likes. Our family prefers ground turkey, so that is what i used (i omitted the shrimp)…. i had a pound of ground turkey on hand, so I made a 3-serving recipe omitting the shrimp and using 1 lb of ground turkey. I added some fresh minced garlic and some shredded carrot. They came out delicious! Oh, and my filling ended up being PERFECT fit for exactly one 10 oz package of wrappers. I definitely think that the recipe written as-is will produce way too much filling (considering i made a 3-serving size and had perfect amount of filling for one package of wrappers). I made 26 wontons for 3 people from this recipe, and some home-made fried rice on the side, and it was a perfect meal.
This is a good recipe although the proportions are a bit crazy. 😉 I cut it down to half a pound of beed and half a pound of shrimp. Still made about 50 dumplings. I also added about a quarter cup of panko breadcrumbs and extra cabbage to make the filling softer. I was worried about it getting tough because of the beef. Turned out perfectly and much less greasy than when I use pork for dumpling filling.
I made it for a small informal gathering. I and my guests liked it A lot. I have enough filling left over (Which I froze) to make it again.
I love these and make them all the time. I freeze them in batches of 8 for a quick snack/meal.
Loved this!
Used my airfryer. These are delicious.
Instead of the 4 lbs. of ground beef, I used 1-1/2 lbs of ground pork. I also used about 3/4 cup of green cabbage instead of napa cabbage. For the cabbage I put it in a separate bowl with sea salt and masticated it – squeezing out excess water. I had two package of won tons (which I cut the corner off and basically rounded the corners). This turned out making 100 of the best pot stickers I’ve ever had! I would have given this recipe 5 stars except I think the amount of ground beef was way off track. One pound of ground shrimp and 1-1/2 pounds of ground pork with the other ingredients was, in my opinion, right on.
I had to leave out the green onions and shallot (my wife is allergic to both onion and garlic; in all forms), but even so it came out great! In fact, I’m making it again tonight!
This is a great recipe, but I’ve found that the essential flavors, for me, come from the mixing of ground pork with shrimp. From there, add whatever you like that has the flavor you are looking for and you will not be disappointed.
These were DELICIOUS and so FUN to make!
lots of work but taste was excellent
I made 1/4 of the recipe and had enough for probably 60 potstickers. The turnout was amazing though! A little too ginger-y though
I made it with ground pork. Yumm…
These potstickers are fantastic! Although, this recipe takes an extremely long time to prepare, much longer than the recipe says.
I cut the recipe in half. I made these for a party because two of my friends don’t eat pork, at first I was hesitant but they came out delicious! I’ve had everyone asking me to make them again or give them the recipe. So happy with the results.
This was recipie made a pretty good dumpling. The issue is the portion is absolutely crazy. I made 33 dumplings with less than a 1/4 lb worth of filling. At this rate i can make almost 600 more dumplings. If you make this recipie do 1/10 of what it calls for or you will be making dumplings for hours and hours. Also after following this recipie to its exactness the dumplings had little seasoning. Id strongly suggest make a test batch of dumplings then season the meat more if you need to.
I made these for the first time. I used ground turkey and since I don’t care for shrimp, I crumbled firm tofu into the meat filling mix. I’m still working out getting the frying part down as my dumplings browned too quickly, but other than that, they were delicious! Oh and I actually reduced the ground meat to 1 pound, added 1/3 package of firm tofu and cut the other ingredients in half.