Shrimp Potstickers

Nothing exacerbates the urge to cook and nest like exam season. After hiding in library carrels all day, sustained primarily by coffee and diet coke, we rush home with the overwhelming desire to create obscene amounts of comfort food.

Yesterday, we did shrimp potstickers for the semester finale of our ex-DP editors' Gourmet Club. We bought the wrappers in Chinatown, which kind of constitutes cheating, but, again, it's exam season -- slack, please. They turned out so beautifully, and tasted just like the ones we love from Chinese restaurants/Trader Joe's.

For a dipping sauce, combine soy sauce and rice wine vinegar together with a pinch of sugar to taste.

1 pound shrimp, no shells or tails, chopped finely
1/4 head napa cabbage, shredded
4 carrots, shredded
1 bunch scallions, finely chopped
4 one-inch cubes ginger, shredded
1/4 cup soy sauce
1/8 cup sesame oil
50 wonton wrappers

Combine everything but the wrappers in a large bowl, mix thoroughly through with your hands. If you want, fry up a bit to make sure that you like the seasoning, then adjust. Scoop a tsp-sized ball of filling into the middle of a wrapper. Fold over and press wrapper together. Then, fold the edge of the wrapper back over itself and press down again. Repeat for all of the wrappers. Steam the dumplings for about 10 minutes, cool and serve.