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Tiffy Cooks

Easy Asian Recipes

21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Better Than Takeout, Breakfast Series, Dinner Ideas, Freezer Friendly Recipes, Holiday Series, Nightmarket Series, Pork, Recipes, Seafood, Search By Ingredients, Search By Series · July 21, 2021

Whole Shrimp Potsticker with fluffy Egg Skirt (VIRAL!)

Whole Shrimp Potsticker with fluffy Egg Skirt (VIRAL!)

This Whole Shrimp Potsticker with fluffy Egg Skirt recipe is the most VIRAL way to enjoy potstickers in Taiwan right now!

I’ve seen Whole Shrimp Potstickers with Egg Skirt all over my social media, and since I can’t fly back right now, I thought I would bring this super easy viral street food trend to you!

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. 

how to wrap shrimp dumplings

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! The combination of well-seasoned pork or chicken filling paired with a large shrimp or prawn is the perfect combination for juicy whole shrimp potstickers.

I like to leave the tail on for an excellent presentation, but you can also remove the tail. 

egg skirt with potstickers

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 fry. However, it took me by surprise because the egg was fluffy, savory, and provided an extra layer of flavor to the potstickers.

It feels like you are eating both potstickers and Taiwanese egg pancake at the same time!

I even paired the Egg skirt with other frozen potstickers I had in my kitchen, and it is the perfect combination for brunch. Make the egg skirt for your kid’s brunch this weekend; they will LOVE them! 

Whole Shrimp Potsticker with fluffy Egg Skirt (VIRAL!)

I love making potstickers, dumplings, and wontons because you can always make them in bulk and freeze them for up to 3 months!

I like to wrap the Whole shrimp potstickers that I am serving that day with the tail, and the rest I will wrap without the bottom so I can fully close the opening. Let the potstickers rest 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. 

how to enjoy frozen potstickers

To enjoy the whole shrimp potsticker, in a pan, add in some oil, turn the heat to medium; once the pan is hot, add in the potstickers and pan fry for 1-2 minutes.

First, pour in enough water, so 1/3 of the potsticker is covered in water, put the lid on, and let it cook for 7-8 minutes or until water is fully evaporated.

Drizzle in a little bit more oil, add in beaten eggs, and let it cook with the lid on for another 1-2 minutes or until the egg is fully cooked. 

Big Green Onion Pancake

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 (VIRAL!)

Ingredients 

  • 350 g of Ground Pork or Chicken 
  • 4 stalks of Green Onion (chopped) 
  • 2 tbsp of Ginger (grated) 
  • 2 tbsp of Sesame Oil 
  • 3 tbsp of Vegetarian Oyster Sauce 
  • 1.5  tbsp of Soy Sauce 
  • 0.5 tbsp of White Pepper 
  • 1.5 tbsp of Dashi Powder or Chicken Powder (optional) 
  • 2 tbsp of Chinese Cooking Wine (optional) 
  • 40 peeled Shrimp or Prawns (with the tail on)
  • 40 Dumpling Wrapper 
  • 3 Eggs 
  • Salt and pepper 
  • Sesame seeds
  • Black sesame seeds 
  1. 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. 
  1. To wrap the dumpling, take a piece of dumpling wrapper, 1 tbsp of filling, and spread the filling in the middle. 
  2. Add a piece of a peeled prawn in the middle of the wrapper and add water around the edges. 
  3. 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) 
  4. 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. 
  5. In a bowl, beat three eggs and season with salt and pepper. 
  6. 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
  7. Take the lid off, drizzle on another 0.5 tbsp of oil around the edges, and cook for another 1-2 minutes.
  8. Once the egg is cooked, garnish with white and black sesame seeds and green onion. ENJOY! 
Whole Shrimp Potsticker
Print

Whole Shrimp Potsticker with fluffy Egg Skirt

This Whole Shrimp Potsticker with fluffy Egg Skirt recipe is the most VIRAL way to enjoy potstickers in Taiwan right now! I’ve seen Whole Shrimp Potstickers with Egg Skirt all over my social media, and since I can’t fly back right now, I thought I would bring this super easy viral street food trend to you! 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.
Prep Time5 minutes mins
Active Time40 minutes mins
Total Time45 minutes mins
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Asian, Chinese, Taiwanese
Keyword: Asian Food, Breakfast, Chinese Food, Easy, Easy Recipes, Potstickers, seafood, Taiwanese Food, Taiwanese Recipes
Yield: 40 potstickers

Equipment

  • Non-stick pan

Materials

  • 350 g of Ground Pork or Chicken
  • 4 stalks of Green Onion chopped
  • 2 tbsp of Ginger grated
  • 2 tbsp of Sesame Oil
  • 3 tbsp of Vegetarian Oyster Sauce
  • 1.5 tbsp of Soy Sauce
  • 0.5 tbsp of White Pepper
  • 1.5 tbsp of Dashi Powder or Chicken Powder optional
  • 2 tbsp of Chinese Cooking Wine optional
  • 40 peeled Shrimp or Prawns with the tail on
  • 40 Dumpling Wrapper
  • 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!

Notes

I love making potstickers, dumplings, and wontons because you can always make them in bulk and freeze them for up to 3 months! I like to wrap the Whole shrimp potstickers that I am serving that day with the tail, and the rest I will wrap without the bottom so I can fully close the opening. Let the potstickers rest 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.
To enjoy, in a pan, add in some oil, turn the heat to medium; once the pan is hot, add in the potstickers and pan fry for 1-2 minutes. Pour in enough water, so 1/3 of the potsticker is covered in water, put the lid on, and let it cook for 7-8 minutes or until water is fully evaporated. Drizzle in a little bit more oil, add in beaten eggs, and let it cook with the lid on for another 1-2 minutes or until the egg is fully cooked.

Posted In: 21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Better Than Takeout, Breakfast Series, Dinner Ideas, Freezer Friendly Recipes, Holiday Series, Nightmarket Series, Pork, Recipes, Seafood, Search By Ingredients, Search By Series

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.

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I am SO excited to FINALLY share with you, after a I am SO excited to FINALLY share with you, after almost two years of hard work … my brand: kai dong! Even typing this caption right now … it still feels so surreal, and I just want to start off by saying a huge thank you for supporting me and making my dream come true. Without you, there wouldn’t be this brand. Thank you so so much for trusting me and my recipes … and I am so excited to share with you what I’ve been working on for the past two years … 

A year ago today, I shared that I was starting my own brand from scratch. It is not a brand deal, not a collab, not something I just slapped my name on. This is a product line I can proudly say was developed from the ground up, and we spent months perfecting every little detail. I wanted to make sure that it was something that YOU would love. 

Rather than creating just an instant noodle brand, I wanted to create a line where, within 5 products, you can create MULTIPLE different recipes, from the perfect bowl of spicy garlic noodles to my grandma’s soul-warming wonton soup. These products can instantly transform any dish with easy-to-follow recipes! I even made a free e-book with 12 recipes so we can all cook together at home! 

The most special part about this brand … is the chance to share a piece of my culture with you. I decided to fly back to my home to find the perfect ingredients for every item in the kai dong line! Every product was sourced and developed from Taiwan to ensure we deliver the incredible flavors of Asia straight to your kitchen! From Yilan’s famous scallions to the best hand-cut sun-dried noodles I’ve ever had. It was so important to me to share a piece of my culture and give you the same feeling I felt every time I slurped a bowl of noodles in Asia. 

We edited 300 hours of footage into a 20-minute documentary, sharing everything from start to finish and also giving you a sneak peak of the product line. I am hosting a giveaway there, so please, please, please make sure to go check it out :) 

kai dong means let’s eat … and I hope you are ready to eat! 

Love, 

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The biggest secret I’ve kept … Nov 28th 2023. The biggest secret I’ve kept … Nov 28th 2023.

I hope you are ready to eat
Welcome to episode one of BEING EXTRA, where we go Welcome to episode one of BEING EXTRA, where we go out of our way to satisfy our CRAVINGS ✨

First episode we got to make Tonkatsu Sando - Japanese Crispy Cutlet Sandwich 🥪 

Full recipe link in bio :) 

#katsu #japanesefood #sandwich #sandwiches #crispy #asmrfood #cookingvideo #homecooking #homecooked #asianfood
Let’s pack my husbands lunchbox together 🍱 wh Let’s pack my husbands lunchbox together 🍱 which lunchbox was your favorite this week?

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#lunch #lunchbox #lunchideas #bento #bentobox #husband #lunchboxideas #chickenrecipes #noodles #friedrice
You NEED to try my Golden Steak Fried Rice that on You NEED to try my Golden Steak Fried Rice that only takes 20 minutes to make at home! Seriously SOOOO good I made it three days in a row 

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*REALISTIC* what I eat in a day when it is that ti *REALISTIC* what I eat in a day when it is that time of the month. 

Breakfast: 10 minute noodle soup 🍜
Lunch: Tteokbokki 🔥
Dinner: Bibimbap 

Comment down below your cravings!!

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Let’s cook a ✨solo dinner✨ together, today w Let’s cook a ✨solo dinner✨ together, today we are making JJAJANGMEIN, Korean black bean noodles 🍜 one of my favorite ways to eat lots of vegetables.

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#noodles #noodle #koreanfood #dinnerideas #cookwithme #jjajangmyeon #asmrfood #homecooking #cookingvideo #dinnertime
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