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. 

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. 

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! 

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 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. 

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)

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. 

2. To wrap the dumpling, take a piece of dumpling wrapper, 1 tbsp of filling, and spread the filling in the middle. 
3. Add a piece of a peeled prawn in the middle of the wrapper and add water around the edges. 
4. 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) 
5. 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. 
6. In a bowl, beat three eggs and season with salt and pepper. 
7. 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
8. Take the lid off, drizzle on another 0.5 tbsp of oil around the edges, and cook for another 1-2 minutes.
9. Once the egg is cooked, garnish with white and black sesame seeds and green onion. ENJOY! 

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 mins

Active Time40 mins

Total Time45 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.