Whole Shrimp Potsticker with fluffy Egg Skirt (VIRAL!)
This Whole Shrimp Potsticker with fluffy Egg Skirt 抱蛋煎餃 recipe is the most VIRAL way to enjoy potstickers in Taiwan right now! I’ve seen this yummy pan-fried potstickers with a whole shrimp inside, and that fluffy Egg Skirt all over my social media. Since I can’t fly back right now, I thought I would bring this super easy viral street food trend to you! Trust me, this is the perfect meal prepping food to keep in the freezer!
Fried Dumplings with Egg Skirt
- Fluffy Egg Skirt Shrimp Potsticker 抱蛋煎餃
- Ingredients For Shrimp Potstickers
- How To Make Shrimp Postickers with Crispy Skirt
- Freezing Shrimp Potstickers in Bulk
- Do you want more dumplings, baos, and pancake recipes ? Here are some of my favorites that are EASY to make at home! (perfect for meal prepping! )
Fluffy Egg Skirt Shrimp Potsticker 抱蛋煎餃
The Whole Shrimp Potstickers is super juicy on the inside, and the egg skirt is fluffiness, savory, the perfect combination that you need to try. They are perfect for serving at your summer potluck or for a weekend brunch. Since I never had Whole Shrimp Potstickers here in Vancouver, I tested out multiple recipes till I found the PERFECT combination. I was surprised at how easy it is to make Whole Shrimp Potstickers at home!
Ingredients For Shrimp Potstickers
- 350 g Ground Pork or Chicken
- 4 Green Onion chopped
- 2 tbsp Ginger grated
- 2 tbsp Sesame Oil
- 3 tbsp Vegetarian Oyster Sauce
- 1.5 tbsp Soy Sauce
- 0.5 tbsp White Pepper
- 1.5 tbsp Dashi Powder or Chicken Powder optional
- 2 tbsp Chinese Cooking Wine optional
- 40 Shrimp or Prawns peeled, with the tail on
- 40 Dumpling Wrappers
- 3 Eggs
- Salt and pepper
- Sesame seeds
- Black sesame seeds
Dumpling Filling
Inside the dumpling, we have double the filling; yummy pork filling and a whole large shrimp! It’s so good because the pork filling is juicy, but the whole shrimp adds a pop in each bite! Before wrapping, I de-shell each shrimp except for the tail. Then, make a shallow cut along its back and remove the dark intestinal tract.
If you’re not sure if your pork filling is properly seasoned, my trick is to microwave a tiny bit on a spoon and taste test. I like to leave the tail on for an excellent presentation, but you can also remove it, and wrap the whole shrimp inside.
Egg Skirt
I’ll be the first to admit, I knew I would love the Whole Shrimp Potsticker, but I was skeptical about the Egg Skirt. I was worried that it would be overcooked and dry, but it really took me by surprise! The egg was fluffy, savory, and added an extra layer of flavor to the potstickers. It’s only a mix of beaten egg, pepper, and salt. But, it almost feels like you are eating both potstickers and Taiwanese egg pancake at the same time! It honestly makes these dumplings the perfect combo for brunch. Even the kids will love them!
Sauces To Serve with Your Potstickers
Half the fun of making these whole shrimp potstickers is setting out a spread of dipping sauces! While my absolute go-to will always be a mix of tangy black vinegar, soy sauce, and homemade chili oil, there’s so many different combos of dips to try from. They pair just as beautifully with a classic shredded fresh ginger soaked in black vinegar, a punchy raw garlic soy dip, or Taiwanese sweet soy paste if you want to mix things up.
How To Make Shrimp Postickers with Crispy Skirt
- In a large bowl, mix ground pork, green onion, ginger, sesame oil, vegetarian oyster sauce, white pepper, soy sauce, dashi powder, and Chinese cooking wine.
- To wrap the dumpling, take a piece of dumpling wrapper, 1 tbsp of filling, and spread the filling in the middle.
- Add a piece of a peeled prawn in the middle of the wrapper and add water around the edges.
- Next, fold the wrapper in half, and pinch one side of the wrapper together at the end, then folding on the left to pinch, and the right to pinch, repeat till everything is closed (refer to photo and video for reference)
- In a pan, add in oil, and turn the heat to medium. Add in the potstickers, and let it pan fry for 1-2 minutes. Add in enough water so ¼ of the potsticker is covered, and put the lid on to cook for 3-4 minutes.
- In a bowl, beat three eggs and season with salt and pepper.
- Drizzle 1 tbsp of oil in the pan, and pour in the egg mixture. Put the lid on and let it cook for another 1-2 minutes
- Take the lid off, drizzle on another 0.5 tbsp of oil around the edges, and cook for another 1-2 minutes.
- Once the egg is cooked, garnish with white and black sesame seeds and green onion. ENJOY!
Freezing Shrimp Potstickers in Bulk
I love making and freezing potstickers, dumplings, and wontons in bulk. To make it easier to eat, I change the way I wrap for freezing. When served fresh, I wrap the whole shrimp potstickers with the tails out. But, for the ones I keep in the freezer, I will deshell fully, and wrap the shrimp inside so I can fully close the opening.
To keep them separate while frozen, lay out the potstickers on parchment paper and freeze for 2 hours. Once the potstickers are hard, you can put them in a plastic bag and freeze for up to 3 months.
Do you want more dumplings, baos, and pancake recipes? Here are some of my favorites that are EASY to make at home! (perfect for meal prepping!)
- BIG Green Onion Pancake (5 Ingredients ONLY!)
- The BEST Pork and Chives Dumplings
- Chicken Dumplings (SUPER JUICY)
- Crispy Egg Filled Pancakes (5 Ingredients)
Whole Shrimp Potsticker with fluffy Egg Skirt
By Tiffy Cooks
Equipment
Ingredients
- 350 g Ground Pork or Chicken
- 4 Green Onion chopped
- 2 tbsp Ginger grated
- 2 tbsp Sesame Oil
- 3 tbsp Vegetarian Oyster Sauce
- 1.5 tbsp Soy Sauce
- 0.5 tbsp White Pepper
- 1.5 tbsp Dashi Powder or Chicken Powder optional
- 2 tbsp Chinese Cooking Wine optional
- 40 Shrimp or Prawns peeled, with the tail on
- 40 Dumpling Wrappers
- 3 Eggs
- Salt and pepper
- Sesame seeds
- Black sesame seeds
Instructions
- In a large bowl, mix ground pork, chopped green onion, grated ginger, sesame oil, vegetarian oyster sauce, white pepper, soy sauce, dashi powder or chicken powder, and Chinese cooking wine.
- To wrap the dumpling, take a piece of dumpling wrapper, 1 tbsp of filling, and spread the filling in the middle.
- Add a piece of a peeled prawn in the middle of the wrapper and add water around the edges.
- Fold the wrapper in half, and pinch one side of the wrapper together at the end, then folding on the left to pinch, and the right to pinch, repeat till everything is closed (refer to photo and video for reference)
- In a pan, add in oil, and turn the heat to medium. Add in the potstickers, and let it pan fry for 1-2 minutes. Add in enough water so ¼ of the potsticker is covered, and put the lid on to cook for 3-4 minutes.
- In a bowl, beat three eggs and season with salt and pepper.
- Drizzle 1 tbsp of oil in the pan, and pour in the egg mixture. Put the lid on and let it cook for another 1-2 minutes
- Take the lid off, drizzle on another 0.5 tbsp of oil around the edges, and cook for another 1-2 minutes.
- Once the egg is cooked, garnish with white and black sesame seeds and green onion. ENJOY!
Video
@tiffycooks These whole shrimp dumplings have been going VIRAL in Taiwan! #dumpling #potsticker #shrimp #egg #easyrecipe #viral #foodtrend
♬ original sound – TIFFY COOKS 🥟
