Ginger Shrimp Potstickers - cooking recipe

Ingredients

Filling
3/4 cup green cabbage, shredded
1/3 cup green onion, chopped
1/4 cup shoestring carrots
2 tablespoons fresh cilantro, chopped
1 tablespoon low sodium soy sauce (Tamari)
1 teaspoon ground ginger
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 lb cooked shrimp, peeled
1 dash hot sauce
24 wonton wrappers
2 tablespoons cornstarch
1 tablespoon canola oil, divided
1 cup water, divided
Peanut Sauce
1/4 cup water
1/4 cup peanut butter
2 tablespoons low sodium soy sauce (Tamari)
1 1/2 tablespoons seasoned rice vinegar
1 teaspoon red pepper flakes
1/2 teaspoon sugar

Preparation

To prepare potstickers, combine first 10 filling ingredients in a food processor; pulse 4-5 times or until coarsely chopped.
Working with a few wonton wrappers at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place potstickers on a large baking sheet sprinkled with cornstarch.
Heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add about 12 potstickers to pan; cook 2 minutes or until bottoms are golden brown. Shake the pan occasionally to prevent sticking. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat steps until all are cooked.
To prepare sauce, combine all sauce ingredients in a small bowl, stirring with a whisk. Serve sauce with potstickers.
Serve immediately or keep warm in a low oven under tinfoil. Good served at room temperature too.