Shrimp Pot Stickers (Dim Sum)

I really like the flavor combination for this potsticker, hope you do as well. If you can't find jiaotze wrappers at your Asian section, wonton wrappers will work

• Ready In: 30 mins
• Serves: 2-4
• Yields: 18 dumplings

Ingredients

• 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)

Directions

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.