Roll out the dumpling dough as thin as possible and cut rounds out of it.
Peel and devein the shrimps and mince them with a sharp knife to a smooth paste. Do so with the ground pork and mix shrimps, pork, and all other ingredients together.
Put about 1 teaspoon of the filling in the middle of the dumpling wrapper and fold it, like shown in the video.
Use a little bit of cold water to close the dumplings. Heat oil or clarified butter (ghee) in a pan and fry the dumplings until they get a golden crust, then add about 100 ml of water and cover the pan with a lid.
Steam the dumplings for about 5 minutes or until nearly all water is gone. Open the lid and let the dumplings cook until all water is gone.
Remove the dumplings carefully; they will stick a bit to the pan, so now You’ll know why they’re called potstickers. Serve them with Chinese dumplings dipping sauce as an appetizer, starter, or just as a delicious snack.