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1
Wash the shrimp and pat very dry.
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2
In a food processor, add the shrimp and green onions, and pulse several times until the shrimp is chopped to about 1/4 inch.
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3
In a large bowl, combine the shrimp mixture with ground pork, soy sauce, salt, 1 Tablespoon of the cornstarch, ginger, and rice wine.
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4
Mix well.
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5
Spoon 1 teaspoon of the filling onto each dumpling skin.
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6
Brush a bit of the cornstarch slurry (for the slurry: mix the remaining 1 tablespoon cornstarch with 1/4 cup water in a small bowl) all around the edge of the dumpling skin.
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7
Fold the wrapper over and press to secure edges.
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8
Make sure edges are sealed tightly.
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9
Shape the dumpling so that it has a flat bottom.
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10
Cover the assembled dumplings loosely with plastic wrap so that they dont dry out.
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11
Repeat with the remaining wrappers and filling.
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12
When you are ready to cook, heat a large nonstick pan with 1 tablespoon of cooking oil over medium-high heat.
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13
When the oil is hot but not smoking, add the dumplings, flat side down, not touching, into the pan.
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14
Let them fry for 1 minute until the bottoms are light golden brown.
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15
Pour 1/4 cup of water into the pan and immediately cover pan with a tight fitting lid.
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16
Turn heat to medium and let the dumplings steam for 3 minutes.
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17
Open lid and let the remaining liquid cook off for about 1 minute.
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18
Cut into a dumpling to make sure that the filling is cooked through.
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19
Remove to plate, wipe the pan clean with paper towels (or wash) and repeat with remaining dumplings.
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20
Serve with dipping sauce.
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21
For the dipping sauce, combine all ingredients in a bowl.
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22
Freeze any leftover wontons.
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23
*Adapted from Steamy Kitchen
