In a small mixing bowl, mix green onions, ginger, chives and 1/4 teaspoon salt. Add 1 Tablespoon water, mix and set aside.

Prep shrimp, smash with the side of a knife and rough chop. Mix chive mixture and shrimp together. Add 1/4 teaspoon salt, 1/8 teaspoon pepper and sesame oil and mix thorougly.

Make sure the filling is nicely seasoned. Heat a nonstick skillet on medium with a teaspoon of grapeseed or vegetable oil for 2 to 3 minutes. Add 1 teaspoon of filling to the skillet and cook for 2 to 3 minutes on each side. Taste the filling once it's fully cooked (and cooled a little bit, it will be hot!) and add more salt and pepper if necessary to the bowl of filling.

To wrap the dumplings. Set up a small bowl of water and wnwrap dumpling wrappers (leaving them in the wrapper but also covering with a wet paper towel to insure they don't dry up) and one at a time, scoop about a teaspoon of filing into the middle of your wrapper. Dab a small spot of water onto the middle top of your dumpling, fold in half and press to seal. Using your thumb and finger, fold pleats into the dumpling on one side and then do the same for the other side. For reference, check out my video on how to wrap potstickers.

Cook the Potstickers. Make about 8 to 12 at a time to not crowd the pan (depending on the size of your pan). Add 1/2 tablespoon oil to a nonstick skillet and turn heat to medium for about 3 minutes. Add dumplings to the skillet and cover. Cook for about 2 to 3 minutes. If frozen, add an extra minute. Uncover and add 1/4 cup of water (1/3 cup if frozen) and recover and allow potstickers to steam for about 3 to 4 minutes (4 to 6 minutes if frozen).

Tip: These dumplings freeze nicely. Place them uncooked on a plate or parchment covered baking sheet and freeze for at least 30 minutes. Once they are frozen, place them in a zippered plastic bag and label it with the date and the name of the recipe. Follow the above instructions