Chinese Shrimp Potstickers

Prep time: 25 minutes
Cook time: 10 minutes
Servings: 6 (4 potstickers per serving)

• 24        wonton wrappers
• 8          ounces large raw shrimp, peeled, deveined and chopped
• 3          tablespoons minced scallions
• 4          canned water chestnuts, minced (approximately 1/8 cup)
• 1          tablespoon oyster sauce
• 3          tablespoons Nakano Original Seasoned Rice Vinegar, divided
• 2          tablespoons peanut oil
• 2          tablespoons water, plus additional for wonton wrappers
• pinch of salt
• pinch of pepper
• 2          tablespoons soy sauce
• 2          teaspoons toasted sesame oil

1. To make potstickers: Set aside wonton wrappers. In large bowl, combine shrimp, scallions, water chestnuts, oyster sauce, 1 tablespoon seasoned rice vinegar, peanut oil, water, salt and pepper. Fill one wonton wrapper with 1 teaspoon filling.
2. Lightly wet edges of wonton wrapper with water, fold into triangle and pinch edges closed. Repeat with remaining wonton wrappers and filling.
3. In large skillet over medium-high heat, heat peanut oil. Place potstickers in skillet and cook until golden on bottoms. Once browned, add 2 tablespoons water to skillet, cover and cook 4 minutes until steamed. Remove lid and cook until water has evaporated.
4. To make dipping sauce: In medium bowl, combine soy sauce, remaining seasoned rice vinegar and sesame oil.