Shrimp Potstickers

Cut the shrimp into small pieces. In a bowl, combine the shrimp, scallions, salt, rice wine, sesame oil, cornstarch, and ground white pepper. Stir and mix well to form a sticky filling.

Place a piece of the wrapper in your palm and spoon about 1 heaping teaspoon of the filling onto it, being careful not to overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper.

Fold the potsticker over to form a half-moon shape and pleat and pinch the edges, as shown in the picture below. Press the edges with your thumb and index finger to ensure the potsticker is sealed tightly, preventing any leakage. Place the potsticker on a floured surface or baking sheet to avoid sticking.

Use a non-stick skillet (preferred) to pan-fry the shrimp potstickers. Add 1 tablespoon of oil over medium-low heat, then arrange half of the potstickers in the skillet. Pan-fry the potstickers until the bottoms turn golden brown and crispy. Add 1/2 cup of water and cover with a lid. Steam the potstickers until the water completely evaporates.

Cook the remaining half of the potstickers by repeating the steps above. Serve the potstickers warm with Chinese rice vinegar.