Potstickers, also known as dumplings or gyoza, are a delicious Asian dish. They can be filled with a variety of ingredients and cooked to perfection. In this recipe, I will be making them gluten free using Rice Paper wraps. This is a great and healthy alternative and is cooked fairly fast.

A delicious shrimp filling enhanced with Ginger, Chilli, Spring Onion, Mushroom, Coriander & Soya Sauce is prepared and placed on a softened rice paper sheet. It’s then folded, seared, steamed and then left to crisp up. These are served with a drizzle of Chilli Oil and Coriander.

The history of potstickers, known as “jiaozi” (饺子) in Chinese, is rich and dates back over 1,800 years to the Eastern Han Dynasty (25-220 AD). Here’s a brief overview:


  • Invention by Zhang Zhongjing: The legend of potstickers’ origin is often attributed to Zhang Zhongjing, a renowned Chinese physician. He is said to have invented them to treat frostbitten ears during a harsh winter by wrapping minced meat and herbs in dough, which he then boiled to create a nourishing food.


  • Jiaozi to Potstickers: Originally, jiaozi were typically boiled or steamed. The method of pan-frying one side to create potstickers (also known as “guotie” in Chinese) is believed to have developed later. The crispy-bottomed dumplings became particularly popular in Northern China.

Ajinamoto or Monosodium Glutamate (MSG), a flavor enhancer commonly used in cooking to add umami flavor to dishes is used in this recipe. It’s often used in Asian cuisine, particularly in Japanese cooking, but it’s also found in many processed foods as a food additive. This is optional.

Ginger Shrimp Rice Paper Potstickers


  • 300 gms Shrimp
  • 1/2 tsp Ajinamoto or Monosodium Glutamate MSG
  • 2 tbsps finely minced Ginger
  • 1 tbsp sliced red Chilli
  • 3 tbsps light Soya sauce
  • 1/4 cup Spring Onion bulbs and stalks
  • 1/4 cup or 1 stick imitation Crab meat this is used mainly for colour, you can leave it out if you wish
  • 1/4 cup chopped Coriander
  • 1/4 cup chopped Mushrooms
  • 24 – 5 inch Rice Paper wraps
  • Chilli Paste
  • Extra Coriander


  • Shell & devein the Shrimp and chop it into small pieces
  • Add the Ajinomoto, ginger & chilli, soya sauce, spring onion, chopped imitation crab, coriander and mushroom and mix it well together
  • Soak the rice paper for about 10 secs in room temp water and then remove and place on a board (I prefer to use a wooden board).
  • Wipe off the excess water
  • Place a tbsp of the filling in the centre and start to fold the edges in in a circular motion and keep aside on parchment paper to prevent the rice paper from sticking and tearing
  • You can work on 2 or more at a time and keep them aside making sure they are not too close together
  • Heat some oil in a non stick pot and add the potstickers in – allow these to cook from the underside for about 5 mins
  • After 5 mins, add 1/4 cup water and close the lid and allow the dumplings to steam for about 10 mins
  • After 10 mins, open the lid and allow the liquid to evaporate and the potstickers get nice and golden brown from the underside. Then remove and keep aside
  • Drizzle with chilli oil and sprinkle coriander before serving