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Pad Thai Potstickers

  • Author: Morgan
  • Total Time: 45 minutes
  • Yield: 40 1x


  • 1 tablespoon tamarind paste (seedless)
  • 2 tablespoons fish sauce
  • 1 tablespoon granulated sugar
  • 1 large egg
  • Salt & pepper
  • 8 oz extra firm tofu, cubed, drain and blotted dry
  • 8 oz cooked salad shrimp, thawed
  • 2 thai chilies, seeded and roughly chopped, plus more to garnish
  • 1 handful roasted peanuts, plus more to garnish
  • 2 cloves garlic, roughly chopped
  • 1 handful bean sprouts
  • 1/4 cup sliced scallions, plus more to garnish
  • 1/4 cup fresh cilantro
  • 40 round gyoza or wonton wrappers
  • 2 tablespoons canola oil per batch
  • Ginger peanut sauce, to dip, optional


  1. In a small bowl, whisk together the tamarind paste, fish sauce, and sugar until the sugar dissolves. Add in the egg, salt, and pepper, and set aside.
  2. Place the tofu, shrimp, chilies, peanuts, garlic, bean sprouts, scallions, and cilantro in a food processor. Pulse until chopped, then pour over the tamarind egg mixture and continue to pulse until finely minced and moldable.
  3. Pour a bit of cold water in a shallow bowl and set on your work station. Place 1 1/2 tablespoons of the filling in the center of a potsticker round. Use your finger to paint the edges of the wrappers with water. Fold the wrapper over the filling to create a half-circle shape, and pinch or fold the edges to seal. Cover with a kitchen towel and repeat until all of the wrappers have been filled. At this point, you can freeze them if you’d like and save them for later.
  4. To cook, heat the canola oil in a large skillet over medium heat. Working in batches, place the dumplings in the skillet and fry until golden brown on the bottom, about 3-4 minutes.
  5. Once the bottoms are golden, pour in 1/4 cup of water carefully (the oil may splatter a bit) and cover immediately with a lid. Cooking until all of the water has evaporated. about 5-6 minutes more. Remove the pot stickers to a plate and repeat until all of the potstickers have been cooked.
  6. Garnish with scallions, roasted peanuts, and sliced thai chilis. Serve with ginger peanut sauce.


If you’d like to curl the scallions like I do, thinly slice them vertically, and submerge them in ice water at least 5 minutes before garnishing.

  • Prep Time: 25 mins
  • Cook Time: 20 mins