Shrimp Pot Stickers with Ginger-Lemon Sauce

½ lb. shrimp, peeled and deveined
¼ cup scallions, thinly sliced
1 large egg, lightly beaten
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
24 to 30 round wanton (or gyoza) wrappers
4 tablespoons canola oil
Dipping Sauce
3 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
1 tablespoon barbacue sauce
1 teaspoon ginger, freshly grated
1 teaspoon toasted sesame oil
1 scallion, thinly sliced

In a food processor, pulse shrimp until ground. Transfer to a mixing bowl. Add scallions, egg, salt and pepper.

Place 1 level teaspoon shrimp mixture onto each wanton wrapper. Brush edge with water and fold into a half moon to seal.

In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings seam side up and cook 2 minutes. Add 1/4 cup water, cover and let steam 3 to 4 minutes. Cook the dumplings a few minutes longer with the lid off if they are sticking to the pan. Repeat with other half of the dumplings.

For dipping sauce: Wisk lemon juice, soy sauce, barbecue sauce, ginger and sesame oil. Stir in scallion.

Serves: 6-8