Shrimp Potstickers

Ingredients

3 tbsp	45 ml	vegetable oil, divided
0.75 cup	180 ml	diced shiitake mushrooms
2		shallots, minced
1 pound	455 g	medium shrimp, peeled and deveined, diced
0.25 cup	60 ml	chopped fresh cilantro leaves
3 cloves		garlic, minced
1 tbsp	15 ml	freshly grated ginger
1 tbsp	15 ml	reduced sodium soy sauce
1 tbsp	15 ml	rice wine vinegar
2 tsp	10 ml	sesame oil
—		kosher salt and freshly ground black pepper, to taste
24		round wonton wrappers (4 1/2-inch)

Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Let cool completely.
In a large bowl, combine mushroom mixture, shrimp, cilantro, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom-shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
Serve immediately.

Notes:

The filling in the potstickers does not have to be cooked prior to wrapping.
To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.