Shrimp Potstickers (Dumplings) With Sesame Dipping Sauce

• Dipping Sauce
• 1/4 cup reduced sodium soy sauce
• 1/4 cup seasoned rice vinegar
• 1 scallion, finely chopped
• 1 teaspoon toasted sesame seeds
• 1 teaspoon minced garlic
• 1 pinch red pepper flakes
• Dumplings
• 1/2 lb shrimp, peeled and deveined
• 4 scallions, coarsely chopped
• 2 tablespoons water chestnuts, coarsely chopped
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon dry sherry
• 1 tablespoon oyster sauce
• 1 teaspoon dark sesame oil
• 1 teaspoon minced garlic
• 1/2 teaspoon garlic and red chile paste
• 1 egg white
• 36 wonton wrappers

1. To make the dipping sauce, whisk the soy sauce, vinegar, scallions, sesame seeds, garlic, and red pepper flakes in a bowl; set aside in the refrigerator until ready to use.
2. To make the filling, process the shrimp scallions, water chestnuts, ginger, sherry, oyster sauce, sesame oil, garlic, chili paste, and egg white in a food processor until smooth.
3. Arrange wonton wrappers on a work surface. Place 1 teaspoon of filling in the center of each wrapper. Brush the edges of each wonton with water, then fold in half, pressing the edges to seal. Repeat with the remaining filling and wrappers, to make 36 dumplings.
4. From here you can either freeze them or immediately cook them.
5. To cook them: place about 8 (do not over crowd the pan) in a non stick skillet. Pour water in the bottom of the pan just enough to cover it. Bring to a boil, cover, and reduce to a simmer. Cook potstickers for about 5 minutes. Drain any excess water and add 1 teaspoon of vegetable oil to the pan. Cook on medium heat for 2 minutes on each side until golden brown.

dipping sauce, soy sauce, rice vinegar, scallion, sesame seeds, garlic, red pepper, dumplings, shrimp, scallions, water chestnuts, fresh ginger, sherry, oyster sauce, dark sesame oil, garlic, garlic, egg, wonton wrappers

Taken from www.food.com/recipe/shrimp-potstickers-dumplings-with-sesame-dipping-sauce-361294 (may not work)