Shrimp Scampi Potstickers

"Stuff shrimp scampi into these irresistible potstickers."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by photo by
photo by Izy Hossack photo by Izy Hossack
photo by photo by
Ready In:
25-30 dumplings




  • Dumplings:

  • Take the peeled, deveined shrimp and roughly chop half of them then add to a medium bowl. Finely chop the rest of the shrimp and add to the bowl too.
  • Add the white wine, lemon juice, chopped parsley, olive oil, cornstarch, garlic, salt, pepper and parmesan to the bowl. Mix well to combine.
  • Take one dumpling wrapper and hold it in the palm of one hand. Scoop a scant tablespoon of the shrimp mixture up, placing it in the centre of the wrapper.
  • Using your free hand, dip your fingertip into a small bowl of cold water. Use the wet fingertip to wet the edge of the dumpling wrapper all the way around. Fold the wrapper in half and crimp the edge of one side while pinching both edges together to seal the dumpling shut (see video for the technique used).
  • Repeat with all the filling to make your dumplings.
  • Place a large, non-stick skillet over a medium heat. Pour in 1 tablespoon of olive oil and let that heat up. Once hot, turn the heat down to medium-low and arrange 10 to 15 dumplings in the skillet.
  • Cook until the undersides are golden, about 4 to 5 minutes. Then pour in enough water to come 1/3 of the way up the dumplings. Cover with a lid, turn the heat down to low, and let steam for 5 to 6 minutes, until the water has been completely absorbed.
  • Remove from the skillet and repeat with the rest of the dumplings to cook them all.
  • For the sauce:

  • Melt the butter in a small skillet or pot over a medium-low heat. Once melted, stir in the garlic and let cook for 1 minute. Remove from the heat and season with the black pepper.
  • Serve warm with the hot dumplings.

Questions & Replies

  1. can I use broth instead of white wine? any uther suggestions for wine substitute?
  2. How do you print
  3. Where do you find Dumpling wrappers? Frozen?,Refrigated? Brand name would help. Julie
  4. I'd maybe like to make these for a Superbowl party. Would it work to make these early in the day? Just save the actual cooking 'till it's time to eat?
  5. I can't find your recipe video. Do you call it something other than that?


  1. I used to be scared of cooking shrimp at home — for no good reason — but after making these potstickers, I can't get enough. I think the combination of classic flavors (hello, butter and garlic!) plus the fun activity of stuffing the dumplings made the whole process so fun and tasty. I'm going to be making these for a dinner party I'm hosting next week, and I know everyone is going to be asking for the recipe.
  2. It was delicious! Turned out good for me. Taste just like shrimp scampi. Though I can't find round wrapers here in my area to make it look like these. The square ones work fine. Will be making it again very soon. Might try with crab.
  3. What’s not to love here? Lots of garlic and butter will make anyone want to eat these! They’re really quick to cook once you’ve got the hand of the folding - the video is very helpful for explaining how to do this part. I also added lots of fresh parsley to the garlic butter for extra freshness.
  4. turned out much better than I expected! I added a little more garlic and also a little more corn starch, as my mixture was a bit runny. Came out super yummy! I will definitely make these again.
  5. I agree with Anonymous. The instructions for this recipe are skimpy, at best, and the ingredients should have been listed in the order they're used, rather than all over the map, like after-thoughts. Thank you, Anonymous, for clarifying the directions.


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