1 pound shelled and deveined medium shrimp, finely chopped
6 scallions, chopped
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons Asian sesame oil
Salt and freshly ground pepper
2 packages gyoza wrappers
Vegetable oil, for frying
Dim Sum Dipping Sauce
In a large bowl set in a larger bowl of ice, combine the pork, shrimp, scallions, ginger, soy sauce and sesame oil. Season generously with salt and pepper. Cook a very small piece of the filling in a small pot of boiling water until the pork is cooked, then taste for seasoning.
Work with a few gyoza wrappers at a time and keep the rest covered: Spoon 1 teaspoon of the filling in the center of each wrapper. Lightly brush the edge of the wrappers with water and fold them into half-moons, pressing out any air. Holding each pot-sticker by the seam, tap it lightly on a work surface to flatten the bottom, then transfer it to a baking sheet lined with plastic wrap.
Heat 1/8 inch of oil in a large nonstick skillet. Stand one-fourth of the pot stickers upright in the pan and cook over high heat until lightly browned, about 3 minutes. Add 1/2 cup of water to the skillet, cover and cook until the filling is firm, the wrappers are translucent and the water is nearly evaporated, 5 minutes. Remove the lid and cook until the bottoms of the pot stickers are crisp again, about 2 minutes longer. Transfer the pot stickers to a plate and serve right away, with Dim Sum Dipping Sauce. Repeat with the remaining pot stickers, serving them as you go.
The filled pot stickers can be frozen on a baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Do not thaw before cooking.