- In a medium bowl combine mushrooms, scallions, shrimp, cilantro, garlic, ginger, Mizkan Ponzu Citrus Seasoned Soy Sauce, Mizkan Seasoned Vinegar, sesame oil, red pepper flake and cornstarch. Mix well to completely incorporate.
- Open pot sticker wrapper but keep covered with a damp towel as you build them. Place 1 tsp. of filling in the center of each wrapper, wet edges with water and seal to close, pinching together to make sure it is sealed. Continue with remaining wrappers.
- To pan fry, heat 3 Tbsp. of oil in a pan and add pot stickers. Once a golden crust forms on the bottom, approximately 3 minutes, carefully add ¼ cup of water and cover immediately—being careful not to splatter oil. Cook for 5 minutes until water evaporates. If they stick, add extra water to release.
- In a small serving bowl mix Mizkan Dumpling Sauce, sesame seeds and scallions. Serve with steamed dumplings.
Yield: 24 dumplings
Serving: 3 dumplings each, 8 servings