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1
In large skillet or a wok heat the vegetable oil until hot.
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2
Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients.
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3
Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool.
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4
When the mixture is cool, begin making the potstickers.
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5
Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton.
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6
Fold the edge over on the diagonal to form a packet.
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7
Trim the edges to eliminate any square corners.
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8
Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking.
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9
Potstickers may be frozen at this point.
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10
Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil.
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11
Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes.
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12
Remove from the basket and proceed to the skillet cooking process.
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13
Heat a non-stick skillet with 3 tablespoons vegetable oil.
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14
When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them.
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15
Cook both sides until well browned and crisp.
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16
Continue in this manner until all of the potstickers are cooked.
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17
Keep them warm in a low oven while finishing the last batches.
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18
Serve with sweet mustard dip.
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19
Sweet mustard dip:
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20
Combine water, honey, vinegar, soy and mustard in a saucepan over low heat.
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21
Cook for 3 to 4 minutes to blend the flavors.
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22
Remove from the heat, let cool for several minutes until just warm and serve with potstickers.
