They're wholly delicious.

I love potstickers, both the recipe and the technique. And while I love the traditional pork filling that we featured in our Perfect Pot Stickers video, sometimes you're just in the mood for something different, so I decided to go with a shrimp filling instead. But that's not where the "in the mood for something different" theme stopped.

Instead of chopping them up, I wanted to see what would happen if I left them whole. What happened was awesome. And while they were slightly more awkward to fold up, the payoff was well worth it. What these lacked in pretty pleats, they more than made up for in sweet, juicy goodness. Since the whole shrimp was encased in dumpling dough, all those lovely juices were trapped inside, and what I ended up with was reminiscent of the mystical soup dumpling.

Plus, this whole shrimp technique will work no matter what marinade you decide to use. I went Asian-inspired here, because potstickers, but as I enjoyed these I couldn't help but daydream about all the other variations that could work. Hopefully, that's what you'll be thinking about also, when you give these a go. Enjoy!

Get the recipe for Chef John's Whole Shrimp Potstickers.

Whole Shrimp Potstickers
Whole Shrimp Potstickers
| Credit: Chef John

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