I love this recipe for its versatility - you could easily add practically anything in these and the results would be delicious. Although we ate them as an entree, they would be great for an appetizer as well.
- Combine first 10 ingredients (through hot sauce) in a food processor until coarsely chopped. I had to do this in about 4 batches because we have a small processor, but it worked just fine.
- Lay out some wonton wrappers on a cutting board and put about 1½ to 2 tsp shrimp mixture in the middle of each wrapper. Wet edges of wrappers and pull two opposite ends towards middle, pressing firmly to seal. Then bring remaining two corners to middle and press firmly on all 4 corners. (Note: you do not have to seal the entire edges – if you bring the four corners to the middle and seal them that will be enough. You should wet the whole edge, but it will seal itself.) Place potstickers on rimmed baking sheet layered with cornstarch to coat bottoms.
- Heat 2 tsp canola oil in large skillet on medium-high heat and add 12 potstickers to pan. Cook 2 minutes or until firm and golden on bottoms. Add ½ cup water to pan and cover, cooking for 4 minutes. Remove lid and cook another 3 minutes or until liquid completely evaporates. Continue this with remaining wontons.
- For Sauce: combine all ingredients in a small bowl and whisk until well combined. Taste and add more hot sauce or soy sauce, etc. until you get the desired flavor. If you plan on having leftovers you may want to increase the water because it sets up pretty thick after being refrigerated.
- Drizzle sauce on plate and top with potstickers. Top with extra chopped green onions or cilantro and enjoy!