Steamed Potstickers

Wash the shrimp and pat very dry. In a food processor, add the shrimp and green onions, and pulse several times until the shrimp is chopped to about 1/4 inch. In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, 1 Tablespoon of the cornstarch, ginger, and rice wine. Mix well.

Spoon 1 teaspoon of the filling onto each dumpling skin. Brush a bit of the cornstarch slurry (for the slurry: mix the remaining 1 tablespoon cornstarch with 1/4 cup water in a small bowl) all around the edge of the dumpling skin. Fold the wrapper over and press to secure edges. Make sure edges are sealed tightly. Shape the dumpling so that it has a flat bottom. Cover the assembled dumplings loosely with plastic wrap so that they don’t dry out. Repeat with the remaining wrappers and filling.

When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. When the oil is hot but not smoking, add the dumplings, flat side down, not touching, into the pan. Let them fry for 1 minute until the bottoms are light golden brown. Pour 1/4 cup of water into the pan and immediately cover pan with a tight fitting lid. Turn heat to medium and let the dumplings steam for 3 minutes. Open lid and let the remaining liquid cook off for about 1 minute. Cut into a dumpling to make sure that the filling is cooked through. Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings. Serve with dipping sauce.

For the dipping sauce, combine all ingredients in a bowl.

Freeze any leftover wontons.

*Adapted from Steamy Kitchen