Shrimp Pot Stickers with Ginger-Lemon Sauce Recipe
Shrimp Pot Stickers with Ginger-Lemon Sauce Recipe photo by Taste of Home
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Shrimp Pot Stickers with Ginger-Lemon Sauce Recipe

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Making homemade pot stickers is much easier than it sounds, and the little extra effort is well worth it. These pot stickers can be refrigerated or frozen until you are ready to use them. For accompanying recipes, entertaining tips and a video, visit —Katie Lee
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6-8 servings


  • 1/2 pound shrimp, peeled and deveined
  • 1/4 cup thinly sliced scallions
  • 1 large egg, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 24 to 30 round wonton (or gyoza) wrappers
  • 4 tablespoons canola oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons soy sauce
  • 1 tablespoon barbecue sauce
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 scallion, thinly sliced

Nutritional Facts

4 each: 177 calories, 9g fat (1g saturated fat), 63mg cholesterol, 546mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 8g protein.


  1. In a food processor, pulse shrimp until ground. Transfer to a mixing
  2. bowl. Add scallions, egg, salt and pepper.
  3. Place 1 level teaspoon shrimp mixture onto each wonton wrapper. Brush edge with water and fold into a half moon to seal.
  4. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings seam side up and cook 2 minutes. Add 1/4 cup water, cover and let steam 3 to 4 minutes. Cook the dumplings a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of the dumplings.
  5. For dipping sauce: Whisk lemon juice, soy sauce, barbecue sauce, ginger and sesame oil. Stir in scallion. Yield: serves 6 to 8.
Originally published as Shrimp Pot Stickers with Ginger-Lemon Sauce in Taste of Home October/November 2009, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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kmchrisman User ID: 1409397 170016
Reviewed May. 27, 2013

"I haven't used the filling for this recipe but the sauce is fabulous. I usually do a chicken filling."

FACSteacher User ID: 759865 185783
Reviewed Jun. 23, 2011

"I was a little disappointed with the filling of these pot stickers. There wasn't much flavor. I'm planning on looking for a pork filling that has more flavor. The bonus of this recipe was the ease and speed of cooking the pot stickers."

Lovethyme User ID: 3149651 168672
Reviewed Aug. 4, 2010

"My sister and I made these without the sauce. They were so good, that night I dreamed that I was still eating them."

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