Pan-Fried Pork and Shrimp Dumplings (Potstickers)

Pork and Shrimp Filling

• ½ pound Shrimp raw, shells and tail off
• ¾ pound pork ground
• 1 bunch scallions (6 stalks) chopped (reserve 2 tablespoons for dip)
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• ½ teaspoon white pepper ground (or black pepper)
• 1 tablespoon cornstarch

Wrapper

• 1 ½ cup all-purpose flour plus more for dusting (~1/2 cup)
• ½ teaspoon salt
• 2/3 cup hot water boiling

Pan-frying

• 2 teaspoons olive (or neutral oil) or more, if frying in batches
• 1/4 cup water or more, if frying in batches

Dip (optional)

• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon minced ginger