Beef and Shrimp Potstickers

Begin by placing the shrimp into a food processor bowl and process until they are finely pulverized. Set the ground shrimp aside in a large container. Next, work with batches to process the ground beef into an extremely fine consistency and set it aside alongside the shrimp. Combine the shrimp, ground beef, ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar in a large bowl. Mix the ingredients thoroughly until they are perfectly combined.

To create pot stickers, place a wrapper on a flat surface in front of you and position a small amount of filling in the center. Using your finger, lightly moisten the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove any excess air and tightly close the edges together. It's a nice touch to add several small pleats on top of the wrapper before sealing in the filling for an authentic appearance. Refrigerate the filled wrappers on a parchment-lined baking sheet as you continue to fill and seal the pot stickers.

Heat oil in a large non-stick skillet with a lid over medium heat. Place the pot stickers into the hot oil, flat sides down, without overcrowding, and let them fry until their bottoms are golden brown, taking about 1 to 2 minutes. Flip the dumplings over and pour water over them. Cover the pan with a lid and let the dumplings steam until the water has almost evaporated and they have begun to fry in oil again, taking about 5 to 7 minutes. Uncover the skillet and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk tightly onto the filling, taking another 2 to 3 minutes.