January 9, 2017

Shrimp & Corn Potstickers

Recipe: Eric Vellend

If your frying pan doesn’t have a lid, you can use a pizza pan or baking tray to cover it. Since the shrimp get chopped, it doesn’t matter what size you use.



  • 3 tbsp tamari soy sauce
  • 3 tbsp rice vinegar
  • 4 tsp sambal oelek, or other hot sauce
  • 1 tbsp sesame oil
  • 4 tsp granulated sugar


  • 1⁄2 lb. shrimp, peeled, deveined
  • 1⁄2 cup frozen corn, thawed
  • 1⁄4 cup finely chopped green onion
  • 2 tbsp chopped cilantro
  • 1 tsp minced ginger
  • Salt, to taste
  • 24 wonton wrappers
  • Vegetable oil and water, for cooking


Yield: Makes 24

  1. To make dip, whisk all ingredients in small bowl until sugar is dissolved. Transfer to airtight container. Refrigerate up to 2 weeks.
  2. To make dumplings, rinse shrimp and pat dry with paper towel. Chop into 1⁄4″ pieces. Place in bowl. Pat corn dry with paper towel. Add to shrimp with onion, cilantro, ginger and salt. Mix thoroughly.
  3. Working 1 at a time, lay out wonton wrapper. Wet edges with finger dipped in water. Place 1 tbsp of filling in center. Bring corners together and seal to form a square dumpling with seams in an X pattern. Cover with kitchen towel so they don’t dry out. When done, cover and refrigerate until ready to cook, up to 4 hours.
  4. Heat a little oil in large, nonstick frying pan over medium-high heat. Working in 2 batches, cook dumplings seam side up until bottoms are golden brown, 2 minutes. Reduce heat to medium. Carefully add 1⁄2 cup water. Cover. Cook until most water has evaporated, 3 minutes. Remove lid. Raise heat to medium-high. Continue cooking until pan is dry and bottoms are crisp, 1 to 2 minutes. Transfer dumplings to serving platter. Repeat with remaining dumplings. Serve with dipping sauce.

Stacey Brandford


House & Home January 2015


Ashley Denton (food) Sasha Seymour (prop)