Pan Fried Pork and Shrimp Potstickers

Ingredients

• Salt
• Water
• Soy sauce
• Green onions
• Onion
• Cornstarch
• Green onion
• Ground
• Cooking oil
• Ginger
• Ground pork
• Shrimp
• Onions

Directions

1. Rinse the shrimp, then pat it until it is very dry. Add the shrimp, green onions, and bamboo shoots to a food processor, and pulse a few times, just until the shrimp is cut into pieces about 1/4 inch. Transfer that mixture to a large bowl, then add the ground pork, soy sauce, salt, cornstarch, ginger, and rice wine. Stir until everything is thoroughly combined.
2. Place 1 teaspoon of filling in the center of a dumpling skin. Dab the cornstarch slurry around the entire rim, then fold the wrapper over the filling and press the edges together firmly. Check that the seal is tight, then shape the dumpling with a flat base. Set it aside under loose plastic wrap so the wrapper stays soft while you finish the rest.
3. When it is time to cook, warm a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat. Once the oil is hot, but before it smokes, arrange the dumplings in the pan with their flat sides down, leaving space between them. Cook for 1 minute, until the undersides are pale golden brown.
4. Add 1/4 cup of water to the pan and cover it right away with a snug lid. Reduce the heat to medium and steam the dumplings for 3 minutes. Remove the lid and continue cooking until the leftover liquid evaporates, about 1 minute. Slice into a dumpling to check that the filling is fully cooked. Transfer the cooked dumplings to a plate, clean the pan with paper towels or wash it, and cook the remaining dumplings the same way. Serve with dipping sauce.