Shrimp Potstickers with Soy Sauce Ginger dipping sauce

My co-worker made a very observant statement.  There are no chinese recipes on my blog.  Well here you go Ng-ng. Chinese new year is around the corner...the Year of the Rabbit.  I took a trip to the chinese grocery store this weekend to get stocked up.  Now I need to try out my recipes before I have my friends over for a little feast.  First to try out are these easy to make potstickers.  My sister claimed that Cooks Illustrated has great recipes because they try out all types of recipes and post the best one.  I hate to say it but sometimes my little sister is right.  These potstickers were super easy to make and disappeared really quickly.  Next time I might try to offer a couple different dipping sauces.  This particular one is delicious but it over powers the shrimp.

Adapted from Cooks Illustrated
Ingredients
                          
Potsticker Filling   
3 cups minced napa cabbage leaves
3/4 teaspoon salt
3/4 pound peeled, deveined shrimp chopped very finely
6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
1/8 teaspoon ground black pepper
4 teaspoons soy sauce
1 1/2 teaspoons grated fresh ginger
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 egg , lightly beaten
1 package round dumpling wrappers
vegetable oil for frying

                      
Instructions

1. Toss cabbage and salt in colander or mesh strainer set over medium bowl. Let stand until cabbage begins to wilt, about 20 minutes; squeeze out all the water from the cabbage. Combine cabbage and all other filling ingredients in medium bowl and mix thoroughly. Cover bowl with plastic wrap and refrigerate until mixture is cold, at least 30 minutes and up to 24 hours.
2. In the round wrapper place a rounded tablesppon of filling in the center.  Wet the edge of the wrapper with water and then fold in half so it is a half moon.  Make sure to pinch the edges together and no air bubbles are trapped inside.  At this point you can refrigerate or freeze in a single layer to make later.
3. Add 2 teaspoons oil to 12-inch nonstick skillet and quickly spread oil with paper towel to distribute evenly. Arrange 12 dumplings in skillet, lying flat on one side, with all seams facing same direction, overlapping just slightly, if necessary. Place skillet over medium-high heat and cook, without moving, until dumplings are golden brown on bottoms, about 5 minutes. Reduce heat to low, add 1/2 cup water to skillet, and cover immediately. Cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet and increase heat to medium-high; cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Turn off burner and slide dumplings from skillet onto double layer paper towels, browned side down, to blot excess oil. Transfer to platter and serve immediately. Repeat with remaining dumplings and oil.

Soy Ginger Dipping Sauce
Ingredients
              
1/4    cup soy sauce
1/4    cup rice vinegar , unseasoned
2 1/2    teaspoons granulated sugar
1/4    cup water
1/2    medium scallion , minced
2    teaspoons finely grated fresh ginger
1/2    teaspoon sesame oil
1/2    teaspoon chili oil

              
Instructions           

   1. Bring soy sauce, vinegar, sugar, and water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Serve.