For the Shrimp Potstickers, in a medium skillet on medium-high heat, heat 1 tbsp oil. Add the shallots and mushrooms, and cook until softened and slightly golden brown, about 3 minutes. Set aside to cool.
In a medium bowl, combine the mushroom and shallot mixture with the shrimp, cilantro, parsley, ginger, garlic, soy sauce, rice wine vinegar, sesame oil, and seasoning.
To assemble, spoon 1 tbsp of the mixture onto each wonton wrapper. Rub the edges with water, fold the dough in half to create a half circle, and pinch the edges together to seal tightly.
Place the wontons on two greased half sheet pans, cover with plastic wrap, and freeze overnight.
Heat the remaining 2 tbsp of oil in a medium skillet over medium heat. Add the potstickers, working in batches, and cooking until they become crispy and golden brown on the bottom. Add in ¼ cup of water, cover the skillet with a lid, and cook until the liquid is absorbed and the potstickers become crispy, about 2-4 minutes. Garnish with the scallions and sesame seeds. Serve.
For the Chili Sauce, combine all ingredients in a small bowl and stir to combine. Serve with the potstickers for dipping.
Tips
When measuring the mixture to fill each wonton, press on the mixture lightly to remove any excess liquid.
While filling the wontons, take caution to not overfill the wrappers, or the wontons will be hard to seal and the mixture may come out while cooking.
