Wontons and potstickers have been comfort food in our home for many, many years. But I just realized the other day that we don’t have any potsticker recipes on Go Dairy Free! They’re naturally dairy-free, flavorful, fun to make, and even more enjoyable to eat. We often have them as our main dish, with sides like miso soup and salad. This shrimp potstickers recipe is similar to the one we make, but it was originally shared with us by Nakano, the makers of rice vinegar and other Asian sauces. It’s perfect for the upcoming Chinese New Year, or any night when you’re craving something different.
Chinese Shrimp Potstickers for Good Fortune and Great Taste
We call them potstickers in North America, but they’re authentically known as jiaozi. They’re a type of round dumpling that’s served at nearly every Chinese restaurant throughout the seasons. But, these tender bites are a special symbol for Chinese New Year.
Jiaozi represent prosperity, because their shape resembles ancient Chinese money. They’re also an important family tradition. On the eve of Chinese New Year, family’s get together to prepare them before the midnight feast. My husband and I usually make them together, and they are certainly a fun little project for the whole family to enjoy!
Special Diet Notes: Shrimp Potstickers
By ingredients, this recipe is dairy-free / non-dairy, nut-free, and peanut-free. Please note that many wonton wrappers are made with egg. You will need to hunt around if you need egg-free, or use a different type of Chinese wrapper.
- 24 wonton wrappers
- 8 ounces large raw shrimp, peeled, deveined and chopped
- 3 tablespoons minced scallions or green onions (white and green parts)
- 2 tablespoons minced water chestnuts
- 1 tablespoon oyster sauce
- 1 tablespoon + 2 tablespoons seasoned rice vinegar (like Nakano Original), divided
- Pinch salt
- Pinch pepper
- 2 tablespoons oil for pan frying
- 2 tablespoons water
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey (optional)
- Toasted sesame seeds, for garnish (optional)
- In a large bowl, stir together the shrimp, green onions, water chestnuts, oyster sauce, 1 tablespoon rice vinegar, salt, and pepper.
- Add a little water to a small bowl.
- Place 1 teaspoon of the shrimp filling in the center of a wonton wrapper. Dip your finger in the water, and run your finger around the edge of the wrapper to dampen it. Fold into a triangle and pinch the edges to seal. Repeat with the remaining filling and wonton wrappers.
- Heat the 2 tablespoons oil for frying in a large skillet over medium-high heat. Arrange the potstickers in the skillet and cook until golden on bottoms, about 2 to 3 minutes.
- Once browned, add the 2 tablespoons water to skillet. Cover and cook for 4 minutes, or until the wonton wrappers are tender and the filling is cooked through. Remove the lid and cook until the water has evaporated.
- In a small bowl, whisk together the soy sauce, remaining 2 tablespoons rice vinegar, sesame oil, and honey (if using). Divide the mixture between small serving bowls, and sprinkle with toasted sesame seeds, if desired.
- Serve the potstickers with the sauce for dipping.
More Dairy-Free Recipes for the Chinese New Year
Spicy Soba Noodles with Wilted Watercress
Asian Chicken Lettuce Wraps
Vegetable Stir Fry with Rice Noodles (Szechuan-Style!)
6 Comments
I’ve made these several times now. Yummy!
Fantastic!
Are the shrimp cooked before assembling?
No, your using raw shrimp for this recipe. If it concerns you, you can precook the shrimp and then chop. Shrimp doesn’t take long to cook, particularly if chopped, so for the most tender results, it is steamed in the potstickers until cooked.
Thank you for the prompt answer! They are on the menu for tomorrow.
Enjoy!