Potstickers are named for their remarkably sticky wrappers. These ancient dumplings are both steamed and fried. Be sure to get the freshest shrimp you can. Frozen shrimp is just fine if that's all you have available. For crab, look for fresh-frozen, though canned is acceptable in a pinch. As always, keep your seafood iced down or in the fridge until the moment you're about to use it. Remember to use white pepper - it's always a good mild choice for seafood. For frying, use peanut oil. Be gentle with the potstickers before frying - listen for a light sizzle. If you're using a non-stick pan, use a rubber spatula. In our recipe, you'll steam the potstickers with chicken stock.