Shrimp Pot Stickers (Dim Sum)

• Wrapper
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• boiling water
• Filling
• 250 ml shrimp (1 cup)
• 250 ml bamboo shoots or 250 ml hearts of palm
• 2 tablespoons chopped chives
• 2 tablespoons lemon zest
• 2 tablespoons soya sauce
• 1 teaspoon sesame oil
• 1 pinch salt
• 1 pinch pepper
• Sauce
• 5 tablespoons soya sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• lemon zest (optional)

1. Chop the shrimp; combine all the ingredients for the filling.
2. Lay out 6 dough circles, place a spoonful of filling on each side, lightly moisten the edges; fold in half, pinch the edges together well to seal securely.
3. Place onto a plate. Cover with a cloth (the dough dries out quickly) and repeat the procedure with the remaining dough circles.
4. Heat 2 tablespoons oil in a skillet over high heat; reduce the heat to medium and add the dumplings.
5. Pan fry until the bottoms become crisp and brown. Add 125 ml (1/2 cup) water. cover and let simmer about 6 minutes, until the liquid has completely evaporated.
6. transfer to a plate with the "stuck" side showing. Serve warm with the sauce on the side.

wrapper, flour, salt, vegetable oil, boiling water, filling, shrimp, bamboo shoots, chives, lemon zest, soya sauce, sesame oil, salt, pepper, sauce, soya sauce, rice vinegar, sesame oil, lemon zest

Taken from www.food.com/recipe/shrimp-pot-stickers-dim-sum-249894 (may not work)