Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
Arrange the dumplings in the steamer, leaving space between each one.
Steam over boiling water for 8–10 minutes, or until the shrimp and vegetables are fully cooked.
Boiling:

Bring a pot of water to a gentle boil.
Add the dumplings in batches and cook for 3–4 minutes, or until they float to the surface.
Remove with a slotted spoon and drain.
Pan-Frying (Potstickers):

Heat a tablespoon of oil in a nonstick skillet over medium heat.
Arrange the dumplings in a single layer and cook until the bottoms are golden brown, about 2 minutes.
Add 1/4 cup water to the skillet and cover with a lid.
Let the dumplings steam for 5–6 minutes, or until the filling is cooked through and the water has evaporated.
4. Make a Dipping Sauce
Mix soy sauce, rice vinegar, and a drizzle of sesame oil or chili oil for a simple dipping sauce.
Serve alongside the dumplings.
Tips for Success
Finely Chop Ingredients: Small pieces ensure the filling is well-distributed and cooks evenly.
Seal Properly: Press the edges firmly to avoid leaks during cooking.
Don’t Overfill: Too much filling can make sealing difficult.
Storage Tips

Continued on next page