Zucchini Shrimp Potstickers

• 1 large zucchini, ~ 3 lb
• 15 uncooked peeled deveined shrimps, ~100 g
• 1 pkg gyoza/dumpling wraps
• 1 green onion, chopped
• 4 tsp vegetable oil
• 1 tsp sesame oil
• 1/2 tsp low-sodium soy sauce
• 1 tsp Chinese cooking wine
• 1 tsp corn starch
• Salt
• Vinegar (as dipping sauce)

1. Peel the zucchini squash, remove the seeds, shred into small pieces.
2. Squeeze the juice out with a cheesecloth.
3. (Thaw the shrimps if frozen) 
4. Mix cooking wine, 1/2 tsp salt, corn starch with the shrimps, let sit for 1/2 hr.
5. Heat 1 tsp vegetable oil in a pan, ~1 min.
6. Cook the shrimps until not raw, ~3 min.
7. Chop the shrimps into small pieces.
8. Mix well zucchini, shrimp, green onion, 2 tsp vegetable oil, 1/2 tsp soy sauce, and 1 tsp sesame oil. Sprinkle salt to taste.
9. Put 1 spoon of 8 in the center of a wrap, wet the edge of the wrap with water, stick the opposite sides to make the dumpling.
10. In the same way, make more dumplings.
11. Heat 1 tsp vegetable oil in a large sauce pan, ~ 1 min.
12. Place the dumplings in the saucepan.
13. Add 1 cup water
14. Cover the pan, bring to boil and then medium power, totally 8 min.
15. Uncover, cook 1 min more.
16. Serve with dipping sauce.