Shell & devein the Shrimp and chop it into small pieces

Add the Ajinomoto, ginger & chilli, soya sauce, spring onion, chopped imitation crab, coriander and mushroom and mix it well together

Soak the rice paper for about 10 secs in room temp water and then remove and place on a board (I prefer to use a wooden board).

Wipe off the excess water

Place a tbsp of the filling in the centre and start to fold the edges in in a circular motion and keep aside on parchment paper to prevent the rice paper from sticking and tearing

You can work on 2 or more at a time and keep them aside making sure they are not too close together

Heat some oil in a non stick pot and add the potstickers in - allow these to cook from the underside for about 5 mins

After 5 mins, add 1/4 cup water and close the lid and allow the dumplings to steam for about 10 mins

After 10 mins, open the lid and allow the liquid to evaporate and the potstickers get nice and golden brown from the underside. Then remove and keep aside

Drizzle with chilli oil and sprinkle coriander before serving