Shrimp Pot Stickers (Dim Sum) - cooking recipe

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)

Preparation

Chop the shrimp; combine all the ingredients for the filling.
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.
Place onto a plate. Cover with a cloth (the dough dries out quickly) and repeat the procedure with the remaining dough circles.
Heat 2 tablespoons oil in a skillet over high heat; reduce the heat to medium and add the dumplings.
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.
transfer to a plate with the \"stuck\" side showing. Serve warm with the sauce on the side.