Whole Shrimp Potsticker with fluffy Egg Skirt
By Tiffy Cooks
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.
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
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.
Nutrition
Calories: 66kcalCarbohydrates: 5gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 32mgSodium: 230mgPotassium: 55mgFiber: 0.2gSugar: 0.1gVitamin A: 49IUVitamin C: 0.3mgCalcium: 14mgIron: 0.5mg
